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Impress your friends with this fresh salad, inspired by Western Australia's Glascoyne Region.
Cook crabs in a large saucepan of boiling salted water over medium heat until they change colour (7-8 minutes), then transfer to an ice slurry to cool (5-10 minutes).
Meanwhile, combine the mayonnaise in a bowl with the pecans, preserved lemon and lemon juice and season to taste with sea salt and freshly ground pepper, set aside.
Drain the crabs from the ice slurry. Place the tip of a chef’s knife into the little gap at the back of the body of the crab then twist the knife until the top shell pops off. Remove top shell and set aside. Detach the claws and set aside. Reach into the shell with your fingers to get the lump meat out of the sides, then add this to the mayonnaise mixture (reserve shell and legs for stock, soups or bouillabaisse if desired), mix well to combine, season to taste, cover and refrigerate until required.
To remove the meat from the claws, gently tap the shell with the back of a knife to crack slightly and peel away to remove the meat and refrigerate until required.
Cut the persimmon into 3mm thick slices and using a cookie cutter just smaller than the persimmon cut out rounds. Place in a bowl, pour over verjuice to cover and set aside to marinate (5 minutes).
To serve, add the watercress to the crab mixture and stir gently to combine, then pile onto serving plates. Drain persimmon discs from verjuice (discard verjuice), arrange over crab, then top with reserved claw meat, drizzle with extra-virgin olive oil and serve.
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