Poached crab with ca­per and an­chovy but­ter

SERVES 4 PREP AND COOK TIME 1 HOUR (+ FREEZ­ING TIME)

The Australian Women's Weekly - - Cooking Class -

2 small (2kg) whole live mud crabs

4 fresh flat-leaf pars­ley stalks

1 medium (140g) lemon, halved

1 medium (150g) onion, quar­tered

2 fresh bay leaves

CA­PER AND AN­CHOVY BUT­TER

200g soft­ened but­ter

2 ta­ble­spoons chopped, drained baby ca­pers

4 an­chovy fil­lets, chopped finely

2 ta­ble­spoons finely chopped fresh chives

1 Place the crabs in the freezer for 1 hour or un­til asleep (in­sen­si­ble).

2 Place pars­ley, lemon, onion and bay leaves in a large heavy-based saucepan. Add wa­ter to pan un­til it is two-thirds full. Sea­son with salt. Bring to the boil. Add crabs; re­turn to the boil. Cook, cov­ered, for 15 min­utes. 3 CA­PER AND AN­CHOVY BUT­TER Com­bine in­gre­di­ents in a bowl. Shape into a log; wrap in bak­ing pa­per or plas­tic wrap. Re­frig­er­ate.

4 Cut each crab into four pieces. Clean crabs (see step be­low). Serve with Ca­per And An­chovy But­ter.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.