Crab is one of my favourite seafood dishes. I don’t eat it very often as there is very little meat from a crab and so doesn’t seem all that sustainable to eat frequently. I have always loved the look of the Blue Swimmer Crabs at the fish markets and decided to take the plunge and cook my very first crab dish!
The most succulent meat on a crab is in the claws and a nutcracker will help you break the shell to get to it. It’s a treat to serve the claws in tact for your guests to break open. This dish does get messy, but that is half the fun. Serving the dish with a finger bowl is recommended.
Cleaning and removing the shell of the crab is actually quite easy. I watched a number of YouTube videos to work out exactly what to do, so I suggest you do the same.
Ingredients 2 blue swimmer crabs (350g, 11oz each)
68g (2.4oz) rock salt
2 lemons, halved
Combine all dressing ingredients in a bowl and set aside until ready to use.
In a deep saucepan, place 4 litres (1 gallon) of water, rock salt and lemons and bring to the boil. Place the crabs in the boiling water for 6-7 minutes. The crabs will turn a nice orange colour. Place straight into a large bowl of iced water.
Clean and remove the flesh from the body of the crab. Leave the claws in tact to serve. Serve on a plate with coriander, scallions, chilli and lemon soy dressing. A nutcracker will help you get to the meat in the claws.
Rachel Jane is a self-taught food photographer and stylist based in Melbourne. As the creator of her beloved blog, Two Loves Studio, she shares her evolving journey into the world of food photography. She is passionate about shooting food portraiture that highlights the simplicity and beauty of real food. Her styling focuses on the shapes and textures of the dishes components, which allows us to connect with the dish and evokes our love affair with food.
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