All they’re cracked up to be
Hot and sour yabbie salad
That jar of tom yum paste up the back of your fridge is a great flavour boost for this salad.
(Serves 4 - As an entree)
- 2 tsp tom yum paste
- 1/2 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tsp honey
- 2 tbsp olive oil
- 1 lime, juice only
- sea salt to taste
- 20 yabbies, cut in half, cleaned
- 1 cup mint, leaves
- 1 cup coriander, leaves
- 2 Lebanese cucumbers, shaved
- 1 cup bean shoots
- 1 small packet crispy noodles
Combine tom yum paste, sesame oil, vinegar, honey, oil, lime juice and a pinch of sea salt in a small jar with a tight-fitting lid. Shake until well mixed and set aside. In a large bowl combine the yabbies, mint leaves, coriander, cucumber, bean shoots and crispy noodles. Drizzle with dressing and serve on four entree plates.
This is the perfect dish to make for the hungry crowds, especially during high crab season.
- 8 blue swimmer crabs,
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 2 chillies, finely chopped
- 1 tbsp ginger, finely grated
- 1/4 cup tomato sauce
- 1 cup tomato sugo
- 3 spring onions, finely sliced
- 1/2 cup coriander, roughly chopped
- steamed rice to serve
To portion the crab, lift the triangular tail flap on the underside of the body and hold. With the other hand, pull off the top part of the shell. Discard. Remove and discard the spongy, finger-like gills. Cut the body into quarters. Use the blunt edge of a large knife or a meat mallet to crack the large claws. Heat the oil in a large wok over high heat until just smoking.
Add the crab and stir-fry for 5-7 minutes or until just cooked. Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant. Add the tomato sauce and sugo. Stir-fry for a further 2-3 minutes. Remove from heat. Add the spring onions and coriander and stir until just wilted. Spoon steamed rice among serving bowls. Top with crab and serve immediately.
Black bean and basil crabs
I often laugh with my husband about first-date food and I think this would make the ultimate first date — get messy, laugh and enjoy the flavours.
- 8 blue swimmer crabs
- 1 tbsp peanut oil
- 2 red chillies, diced
- 3 shallots, peeled, finely diced
- 2 tbsp ginger, grated
- 2 tbsp fermented salted black beans, soaked
- 3 tbsp shaoxing vinegar
- 1 tbsp palm sugar
- 1 tbsp siracha chilli sauce
- 1 tbsp tamari
- 1 tsp sesame oil
- basil and steamed rice to serve
To portion the crab, lift the triangular tail flap on the underside of the body and hold. With the other hand, pull off the top part of the shell. Discard. Remove and discard the spongy, finger-like gills. Cut the body into quarters. Use the blunt edge of a large knife or a meat mallet to crack the large claws. Place crab into a steamer and steam, covered, for 8-9 minutes until the crab meat is cooked. Meanwhile, heat the oil in a large frying pan, then add the chilli, shallots, ginger and black beans, and stir-fry until fragrant. Then add the shaoxing vinegar. Stir to combine and reduce until almost evaporated, add the sugar and chilli sauce and stir-fry until combined. Add a splash of water, tamari and sesame oil. Once the crab is cooked, mix the basil into the sauce, then add the crab and toss well to combine. Serve with steamed rice.
Angel hair pasta with crab
Use the leftover oil from this recipe in other ways; its tomato flavour is great for salad dressings.
- 2 cups extra virgin olive oil
- 2 punnets truss cherry tomatoes
- 3 cloves garlic, shaved
- 1 onion, finely diced
- 2 chillies, finely chopped
- 4 crabs, cleaned, cut into quarters
- 1 jar sugo
- 1/2 cup basil leaves, picked
- 450g angel-hair pasta
Place a large saucepan of salted water on to boil. Pour the olive oil into a large, oven-proof dish, place the cherry tomatoes into the oil and cook at 120C for 25 minutes. Remove from the oven and allow the tomatoes to drain on a wire rack. In a large frying pan add the garlic, onion and chilli and cook over a medium heat for 1 minute. Increase the heat, add the crab and cook for 7-8 minutes or until the crab is cooked. Add the sugo, cherry tomatoes and basil. Cook for a further minute. Meanwhile, cook the angel-hair pasta, following the directions on the packet. Drain, and place in the pan with the crabs. Season with sea salt and cracked black pepper, toss and serve immediately.
Crab, kohlrabi and fennel salad
I love kohlrabi. It makes a great alternative to cabbage in a slaw.
- 1 kohlrabi, peeled, julienned
- 1 fennel bulb, outer leaves removed, shaved
- 1 apple, cored, and julienned
- 4 crabs, picked
- 1/4 cup flat-leaf parsley, chopped
- 1/4 cup walnuts
- 2 tbsp extra virgin olive
- oil plus extra
- 1 egg yolk
- 1/2 tbsp honey
- 1/4 tsp Dijon mustard
- 1 tbsp cider vinegar
- 1 tsp cream
Place the kohlrabi, fennel and apple together with the crab meat, parsley and walnuts in a large bowl with the 2 tablespoons of olive oil and some seasoning. Gently toss together. Cover and set aside. For the dressing, put the egg yolk, honey, Dijon mustard and cider vinegar in a small food processor and season. With the motor running, very slowly drizzle the olive oil through the egg mixture. Gently fold through the cream. Divide the salad between serving plates, drizzle over the dressing and serve immediately with extra finely chopped parsley to garnish.
© The West Australian
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