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Poached Crab with Peanut Cream and Pickled Longan

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 160C. Bring a 5L stockpot of water to the boil. Prepare an ice bath in a large bowl.
  • For the Peanut Cream, place the peanuts onto a small tray and roast in the oven until golden, about 12 minutes. Remove from the oven, place into a clean tea towel and rub the peanuts to remove the skins.
  • Place 100g peeled peanuts along with the remaining ingredients into a small saucepan over medium heat. Reserve the remaining 80g peanuts for the praline.
  • Bring to the boil, remove from the heat and set aside for 20 minutes. Use a stick blender to process until smooth, adding more milk if needed to achieve a smooth soft consistency. Season to taste and set aside.
  • For the Poached Blue Swimmer Crab, place the crabs into the boiling water, return to the boil and cook for 6-7 minutes, depending on the side. Remove the crabs and place into the ice bath.
  • Once cool, break down the crabs and remove the flesh. Set aside in a small bowl.
  • For the Pickled Longans, place the vinegar, sugar, salt and 100ml water into a small saucepan over a medium heat. Bring to the boil then remove from the heat.
  • Add the longans and set aside to cool. Drain before serving.
  • For the Peanut Praline, place the reserved peeled peanuts onto a lined baking tray and set aside.
  • Place the sugar and 2 tablespoons water into a small frypan and place over medium heat. Stir to dissolve sugar and brush down the inside of the saucepan with a wet pastry brush. Cook until an amber coloured caramel forms. Remove from the heat and pour over the peanuts. Set side to cool then break into shards and place into a food processor. Process to a rough crumb and set aside.
  • To serve, spoon the Peanut Cream into the centre of each serving plate. Top with the Poached Blue Swimmer Crab, Pickled Longan and finish with sprinkle of Peanut Praline.

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