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Spanner Crab Salad w/ Apple and Radish & Brown Butter Emulsion
4.9 from 141 votes

Spanner Crab Salad w/ Apple and Radish & Brown Butter Emulsion

Spanner Crab Salad with Apple, Radish, and a Brown Butter Emulsion offers a delicate combination of sweet crab meat with crisp savoy cabbage, tart apple, and peppery radish. The brown butter emulsion adds a rich, nutty finish to this light salad, balanced by lemon juice, olive oil, and a hint of bonito flakes. This salad highlights fresh textures and subtle flavors making it suitable as an elegant starter or a refreshing light meal.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 8 servings
Course: Salad
Cuisine: Australian

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
    Cup of Yum
  1. Melt the butter in a saucepan and cook on medium heat until the milk fats start to brown.
  2. Remove from the heat and allow to cool to room temperature.
  3. Boil a small saucepan of water, add two eggs and cook for two minutes.
  4. Refresh under cold running water.
  5. Crack the eggs and remove the partially cooked yolks.
  6. Blend the yolks with vinegar, mustard and water until combined.
  7. Slowly add the brown butter to emulsify.
  8. Season with salt, cover with baking paper and leave at room temperature until required.
Salad
  1. Strain the spanner crab meat to remove all the liquid.
  2. The salad will contain the following ratios. 50% crab meat, 20% cabbage, 15% apple and 15% radish.
  3. 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
  1. Swipe a line of emulsion onto the centre of a flat plate.
  2. Evenly disperse the salad and create a mound ontop of the emulsion.
  3. Garnish with Nasturtium leaves, lupin cress and extra bonito.

Notes