11 Dec 2012

PREP 1hr
COOK 1hr


1 garlic bulb
2 tbsp olive oil
12 thin slices ficelle or thin sourdough baguette
1kg uncooked blue swimmer crabs
500g kipfler potatoes, scrubbed
2 avocados
100g micro or baby greens

sesame dressing
finely grated rind of 1 lemon, plus 2 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
1/3 cup (80ml) olive oil
2 tbsp extra virgin olive oil
2 tsp black sesame seeds


  Preheat oven to 180C or 160C fan. Place garlic bulb on a piece of foil. Drizzle 1 tsp of oil over garlic, then wrap in foil. Place on a baking tray and bake for 45 mins, until very soft. Cool.

2 Meanwhile, brush bread slices with remaining oil and place on a baking tray. Bake for 5-6 mins, until golden and crisp. Squeeze garlic from roasted cloves and spread over croutons. Set aside.

3  Meanwhile, bring a large saucepan of salted water to boil on high heat. Add crabs, reduce heat to low and simmer for 8 mins, until shells are very pink. Drain and cool.

To prepare cooked crab, remove legs by twisting where joined to body. To remove claws, pull from body. Lift abdominal flap and prise away top shell. Remove and discard any excess water, stomach sac and hard membrane from inside shell. Remove and discard spongy “dead man’s fingers” (soft gills) from body of crab. Rinse to remove any yellow or brown “mustard” (edible innards). Using a sharp knife, cut bodies in half. Using fingers or a small knife, pick out and flake meat. Crack claws and legs, and use a crab pick or skewer to remove meat. Place crabmeat in a bowl, cover with plastic wrap and refrigerate until needed.

5 Cook potatoes in a large saucepan of salted simmering water on medium heat for 12-15 mins, until just tender. Drain and cool.

Peel potatoes and thickly slice. Peel avocados and cut into large chunks. Arrange potato, avocado, crab and micro greens on a serving platter. Place croutons in and around salad and drizzle over dressing. Serve.


Gary’s secrets 
 •   Blue swimmer crab is one of only a few varieties not sold live as it doesn’t survive well once caught. When buying uncooked crabs, look for brightly coloured specimens that feel heavy for their size, with legs and claws intact.

 •  Fresh seafood has a pleasant sea smell – a whiff of ammonia is a sign to leave it alone. If the fishmonger is busy, it usually indicates the produce is fresh.

 •  Store crabs in an airtight container in the fridge for up to three days.

 • You can use a frozen crab for this recipe. Opt for an uncooked crab and steam it for best results.


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Last modified on Tuesday, 11 December 2012 04:22
Gary Mehigan

Hi my Fellow Food Obsessed,
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