CRAB SALAD WITH WHITE SOY DRESSING

This salad is all about the beautiful, fresh crab. Recipe by chef Ryan Squires

INGREDIENTS

• 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 and 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

• METHOD

  • 1
    Freeze crabs for 30-60 minutes to put them to sleep. Bring a large pan of water to the boil.
  • 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.
  • 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.
  • 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.
  • 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.