Chefs' Recipes

Spanner crab with verjuice and kohlrabi rémoulade

Australian Gourmet Traveller recipe for spanner crab with verjuice and kohlrabi rémoulade.
Spanner crab with verjuice and kohlrabi rémoulade

Spanner crab with verjuice and kohlrabi rémoulade

Ben Dearnley
1H 50M

“Please share the recipe for Ross Lusted’s spanner crab entrée from The Bridge Room in Sydney.”

Neil Harris, via email

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Verjuice jelly
Roast tomato dressing
Kohlrabi rémoulade



1.For verjuice jelly, warm verjuice in a saucepan over low heat until just hot (do not boil). Squeeze excess water from gelatine, add to verjuice, stir to combine, strain through a fine sieve into a small non-reactive container and refrigerate until set (4-5 hours).
2.Meanwhile, for roast tomato dressing, preheat oven to 180C. Place tomatoes cut-side up on a roasting tray, drizzle with 20ml oil, scatter with thyme, season to taste. Roast until tender (45-50 minutes), cool to room temperature, pass through a coarse sieve (discard skin and seeds). Whisk in remaining oil and vinegar, season to taste, set aside.
3.For kohlrabi rémoulade, reduce verjuice in a saucepan over medium heat to 50ml (8-10 minutes) and set aside to cool. Process yolk, lemon juice and verjuice reduction in a small food processor to combine. With motor running, add oil in a thin steady stream until incorporated, then refrigerate until required. Just before serving, toss kohlrabi in rémoulade and season to taste.
4.Dollop roast tomato dressing on serving plates, arrange kohlrabi rémoulade and crab on top. Top with an avocado slice and a small quenelle of verjuice jelly, scatter with sorrel, drizzle with olive oil and serve.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.


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