Spanner crab with tomato and cucumber salad

 

This elegant summer salad of crab is just the ticket for soothing the senses on a hot day. It will make the perfect entree for Christmas lunch or a refreshing accompaniment to Boxing Day leftovers. I have used spanner crab meat which I buy in small sous vide sachets of 100 grams.

These little sachets freeze well and are a must-have freezer item during the holidays. Perfect for stirring through GF pasta or risotto – if that’s your thing – or roll up in rice paper with kelp noodles and fresh sprouts and serve with Nuoc Nam, a Vietnamese dipping sauce.

I found Neil Perry’s recipe here. It’s so healthy and aligned with my kitchen philosophy at Cabarita Ocean Health Retreat that it needed no modification – and the guests just loved it! You can check out Neil Perry’s latest venture Rosetta at Crown in my hometown of Melbourne. A sophisticated Italian ristorante with a seasonally driven menu of Neil’s favourite regional recipes from his extensive travels through Italy.

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    Spanner crab with tomato and cucumber salad


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    • Author: Samantha Gowing
    • Yield: Serves 4

    Ingredients

    Scale

    1/3 cup extra virgin olive oil

    2 lemons

    1 baby cos lettuce, leaves separated and torn

    16 cherry tomatoes, cut in half

    2 cucumbers, peeled, cut in half, seeds removed and cut into 1cm half moons

    2 birdseye chillies, seeds removed and chopped

    1 small red onion, finely chopped

    2 tbsp finely chopped parsley

    4 x 100 gram sachets of cooked spanner crab meat

    Salt and freshly ground black pepper


    Instructions

    1. Place the olive oil, the juice of 2 lemons, the zest of 1 lemon, sea salt and black pepper to taste in a small bowl, and mix well
    2. In a separate bowl, place the cos lettuce and 1/3 of the dressing, season with pepper, toss gently and divide among 4 plates
    3. Place the remaining ingredients, except the crab, in the bowl and dress with 1/2 the remaining dressing. Place the salad on top of the leaves
    4. Place the crab and the last bit of dressing in the bowl and mix. Place a mound of crab on each salad. Finish with a good grind of pepper and a sprinkle of sea salt
    5. Hot tips: Any seafood can be substituted for the crab. Consider cubes of raw fish, marinated for 5 minutes in lime juice, or chunks of cured ocean trout

Salad of king prawn, spanner crab, Nam Jim dressing

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