Enjoy this Blue Swimmer Crab Salad – it’s fresh, healthy and full of flavour
For the Crab, bring a stockpot of water to the boil. Add crabs, return water to the boil and cook for 7 minutes. Remove crabs from the water and place into an ice bath to cool.
Break down the crabs, discarding shells and gills and remove the meat. Place into a bowl and into the fridge until required.
For the Charred and Pickled Coconut, remove the flesh from the coconut and use a vegetable peeler to shave the flesh. Place the coconut shavings onto a wire rack and hold rack over a low flame until coconut is lightly charred. Move the rack and turn the coconut to ensure the coconut chars evenly. Remove from the heat and set aside to cool.
Place the vinegar, sugar, salt and 50ml water into a small saucepan and bring to the boil. Remove from the heat and pour over the fresh coconut shavings and set aside until required.
For the Candied Peanuts, line a medium tray with baking paper and set aside. Place the peanuts into a medium frypan and toast over medium heat until golden brown, shaking the pan regularly.
Sprinkle the sugar evenly over the peanuts and cook, swirling the pan, until the sugar has melted and is amber in colour, about 2-3 minutes.
Immediately remove from the heat and pour onto the prepared tray. Set aside to cool.
Once cool, transfer to a food processor and pulse until roughly chopped. Season with salt and set aside until serving.
For the Oyster Mayonnaise, pat the oysters with paper towel. Place all ingredients into the canister of a stick blender and process until smooth.
To serve, remove the crab from the fridge. Drain the pickling liquid from the coconut and reserve. Add the coconut to the crab, stirring gently to combine. Place a spoonful of Oyster Mayonnaise into the centre of each serving plate and top with the crab and coconut. Sprinkle with some Peanut Praline and spoon some Oyster Mayonnaise around the salad. Drizzle with a little reserved pickling liquid.