A step-by-step guide to prepar­ing crab at home.

Saint Peter’s JOSH NILAND lifts the lid on span­ner crab to show how to get the most out of this sweet crus­tacean.

Gourmet Traveller (Australia) - - Contents -

Freshly cooked crab is al­ways the way to go. It makes the most of the crab’s sweet­ness, feels more lux­u­ri­ous, and, even if it’s a lit­tle fiddly, the re­ward far out­weighs the ef­fort. When it comes to choos­ing crab, pick one that’s both lively and heavy for its size, which will have the most meat. “Span­ner crab in par­tic­u­lar has a clean oceanic taste, and is much gen­tler in flavour than mud crab,” says Josh Niland of Syd­ney’s Saint Peter. “It has won­der­ful sweet meat that’s easy to work with.” Niland rec­om­mends pick­ing the crab and serv­ing it with sim­ple ac­cou­trements: herbs such as dill, chervil or chives, a good help­ing of freshly made may­on­naise, per­haps flavoured with the crab’s head coral, and boats of wit­lof leaves for scoop­ing.

Crab All props stylist’s own. Toolkit Ka­sumi chef’s knife and Edge De­sign seafood forks from Peter’s of Kens­ing­ton. Stockists p177.

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