Crab And Turmeric Broth, Pickled Papaya And Kohlrabi, Grilled Maryland

Serves 2
  • Steps
  • Ingredients


  • For the Chicken Stock, remove the Maryland fillet from the bone and set aside in the fridge. Crack the bone and place into a medium saucepan along with remaining ingredients and bring to a boil. Reduce the heat to simmer and allow the liquid to reduce to about 400ml. Strain through a fine sieve and set aside.
  • For the Crab and Turmeric Broth, clean and wash the crab. Separate the legs from the body and place into a bowl. Cut the body in half and clean. Set aside in the fridge.
  • Using a large mortar and pestle, pound crab legs, turmeric and pepper into a rough paste and set aside. Reserve mortar and pestle.
  • Place oil into a medium saucepan over medium heat. Add the crab leg paste and sauté for 5 minutes. Once starting to change to an orange colour, add the chicken stock. Bring the stock to a boil then reduce the heat and simmer until sauce has reduced and is well flavoured. Strain through a lined sieve into a medium saucepan and add vinegar and salt, to taste. Whisk in butter and set aside.
  • For the Grilled Chicken Maryland, add the salt to the reserved mortar and use the pestle to grind the salt and combine with the remainder of the crab paste. Apply a thin layer of salt over the chicken skin and set aside to infuse while preparing the remaining elements.
  • Place a grill pan over medium high heat. Brush any crab shell from the chicken. Drizzle oil over the chicken skin then place into the pan and cook for 4-5 minutes until skin is golden brown. Turn the chicken over and cook for another 2 minutes. Remove from the pan and set chicken aside to rest for 5 minutes before slicing into two equal rectangle pieces.
  • For the Pickled Papaya and Kohlrabi, combine sugar, vinegar, water and tarragon in small saucepan and bring to a simmer. Once the sugar melts, set aside to cool. Place the papaya and kohlrabi in a bowl and add the pickling liquid. Set the pickle aside in the fridge until needed. Drain well to serve.
  • For the Poached Crab, bring the Crab and Turmeric broth to a simmer. Add the crab body (in the shell), cover with a lid and poach for 2 minutes. Remove from the broth and set aside to cool slightly. Remove the meat from the shell and set aside in a bowl. Cover with a small amount of broth.
  • To assemble, place crab meat in the centre of each plate and top with a portion of chicken. Add 4-5 slices of pickled papaya over the chicken and top with kohlrabi. Garnish with tarragon leaves. Pour broth around the crab meat and serve immediately.

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