Crab salad with white soy dressing
Prep
40m
Cook
10m
serves
2
Crab salad with white soy dressing
Ingredients (13)
- 2 x 750g live MV Dubrovnik Main Beach spanner crabs or local live spanner crabs
- 2 cos lettuce hearts, halved
- 150g green beans, blanched, sliced
- 2 tbs toasted white sesame seeds
- Micro mint & trout roe, to serve
Dressing
- 1 egg yolk
- 1 tsp mustard
- 1/2 garlic clove, finely grated
- 1 tsp white soy sauce (substitute apple cider vinegar)
- 1 tsp nutritional yeast flakes (from health food stores)
- 1 tsp fish sauce
- Juice of 1/2 a lemon
- 1/4 cup (60ml) grapeseed oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Freeze crabs for 30-60 minutes to put them to sleep. Bring a large pan of water to the boil.
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2.Place the crabs face-down on a chopping board. Holding the body with a tea towel and using the point of a sharp knife, make an incision through each eye of the crabs, about 5cm deep; this is the most humane way to dispatch them.
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3.Boil for 10 minutes, then transfer to a wire rack and freeze for 15 minutes to stop the cooking process. Remove shells, then remove crab meat from body and claws, discarding shells.
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4.For the dressing, combine egg yolk, mustard, garlic, soy, yeast, fish sauce and lemon juice in a bowl. Slowly add oil, whisking to combine. Set aside.
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5.Brush cos with dressing and place on plates. Top with beans, crab and a little more dressing. Season. Top with sesame, mint and roe to serve.
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