Spanner Crab Salad w/ Apple and Radish & Brown Butter Emulsion
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Salad
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Cuisine
Australian
Spanner Crab Salad w/ Apple and Radish & Brown Butter Emulsion
Description
The Spanner Crab Salad w/ Apple and Radish & Brown Butter Emulsion features cooked spanner crab meat combined with finely sliced savoy cabbage, julienned Granny Smith apple, and radish, lightly dressed with lemon juice, olive oil, chives, and a pinch of umami-rich bonito flakes. A brown butter emulsion made from browned butter blended with egg yolks, sherry vinegar, Dijon mustard, and water creates a creamy, slightly tangy dressing swiped beneath the salad to complement the fresh ingredients.
The salad offers a contrast between the tender, sweet crab and the crispness of cabbage and radish, with the apples adding a tart crunch. The preparation involves careful emulsification of the browned butter to form a smooth sauce, while the salad ingredients are tossed together to retain freshness and texture.
Presented with nasturtium leaves or lupin cress atop the salad mound, this dish is visually vibrant and suitable for serving as a refined appetizer or light lunch, particularly when lighter fare is desired. The balance of buttery richness and fresh acidity makes it appealing without overpowering the crab's natural flavor.
Ingredients
BROWN BUTTER EMULSION
- 3 egg yolk
- 30 milliliters sherry vinegar
- 10 grams Dijon mustard
- 150 grams butter
- 20 milliliters water
SALAD
- 500 grams spanner crab meat cooked
- 1/2 savoy cabbage finely sliced, small
- 2 apple julienned, Granny Smith variety
- 10 radish sliced on mandolin and julienned, large red
- 1 chives small bunch
- 1 lemon juice only
- 20 milliliters olive oil
- 5 grams bonito flakes
TO GARNISH AND SERVE
- 16 nasturtium leaves or lupin cress, small
Instructions
Brown Butter Emulsion
- Melt the butter in a saucepan and cook on medium heat until the milk fats start to brown.
- Remove from the heat and allow to cool to room temperature.
- Boil a small saucepan of water, add two eggs and cook for two minutes.
- Refresh under cold running water.
- Crack the eggs and remove the partially cooked yolks.
- Blend the yolks with vinegar, mustard and water until combined.
- Slowly add the brown butter to emulsify.
- Season with salt, cover with baking paper and leave at room temperature until required.
Salad
- Strain the spanner crab meat to remove all the liquid.
- The salad will contain the following ratios. 50% crab meat, 20% cabbage, 15% apple and 15% radish.
- Combine ingredients in a bowl and dress with lemon juice, olive oil, chopped chives and a pinch of bonito flakes. Season.
To Garnish and Serve
- Swipe a line of emulsion onto the centre of a flat plate.
- Evenly disperse the salad and create a mound ontop of the emulsion.
- Garnish with Nasturtium leaves, lupin cress and extra bonito.
Notes
User Reviews
Overall Rating
4.9
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