Just the thing for lunch on a hot Sunday - Dressed crab with ginger, chilli & spring onion on a bed of caesar salad.
Small fresh crabs used (two per serving - approx 400 grms each & four used for this meal))
Boil for approx fifteen mins, then clean out the crabs, by removing lower shell, remove all "fingers) & stomach sack, remove all meat from shell leaving legs & claws intact. Lightly stir fry about 1 inch of fresh peeled root ginger, two spring onions & one chopped fresh chilli. Dress the crab & replace top half of shell.
Lettuce (Romaine or Kos)
Raw egg (or coddled if preferred)
Freshly grated Parmesan cheese
Salt & pepper.
Put about 3 tbl spoons of olive oil in a dish, Mash one clove of garlic & add to the oil, then add one or two chopped anchovy fillets, two tbl spoons of lemon juice, one tea spoon of dijon mustard, then beat in the egg & add salt & pepper to taste.
Tear the lettuce into small pieces & put into salad bowl, add the croutons & parmesan then toss the salad & add dressing as required (if liked you can also add cooked chopped bacon & capers to the salad)
Put salad onto serving plates & arrange crabs on top of the salad - garnish as required.
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- john m
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