Spanner crab/smoked port broth

Spanner crab/smoked port broth

By
From
Igni
Serves
4 with extra broth
Photographer
Julian Kingma

I love to cook with spanner crab. Fishing for them depends on the weather, so they can come and go in terms of availability, but I am able to get them live and they have a good meat-to-shell ratio. The texture of the meat is good too and they have a lovely sweet flavour, which contrasts really well with the intense, sticky smoked pork broth here. Earth and sea at their best.

Ingredients

Quantity Ingredient
1 350–400g, live spanner crab

smoked pork broth

Quantity Ingredient
3 brown onions, roughly chopped
4 carrots, roughly chopped
2 fennel bulbs, roughly chopped
6 garlic cloves, roughly chopped
100ml grapeseed oil
4 x 200g smoked pork hocks
2 star anise
6 fresh bay leaves
10 coriander seeds
peel 1 orange
5 litres chicken stock

Method

  1. For the smoked pork broth, sauté the onion, carrots, fennel and garlic in the oil in a deep heavy-based stockpot until the onions are translucent. Add the pork hocks and brown all over, then add the star anise, bay leaves, coriander seeds and orange peel and cook, stirring, until fragrant. Pour over the stock and 5 litres cold water, bring to a simmer and cook for 6 hours over a low heat, skimming away any impurities that rise to the surface as you go. Remove the ham hocks from the broth and strip off the meat (keep this for using elsewhere). Pass the broth through a fine sieve, then return to the pan and keep warm.

    Bring a large saucepan of water to a rapid boil, add the crab and cover with plastic wrap. Remove from the heat and leave to sit for 35 minutes, then remove the crab from the pan and leave to cool. Once cool, pick all the meat from the shell, being careful not to leave any behind. Set aside.

    To serve, divide the crabmeat among deep serving bowls and spoon over the hot broth.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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