Try this delicious Blue Swimmer Crab recipe from The Stables Restaurant & Bar, accompanied by pasta blanket, finger lime, egg emulsion and dashi and crab broth.


  • Pasta Dough

  • 6 yolks

  • 1 egg

  • 1 tbsp evo

  • 1 tbsp of milk

  • 2 cups of flour

  • Crab Sofrito for Crab Mix

  • 2 eshallots finely diced

  • 1 garlic finely diced

  • 1 red chilli finely chopped

  • 1 lemongrass stick finely diced

  • 10g ginger

  • 100g vegetable oil

  • Garnish

  • 20g finger lime

  • 10g of nearly sliced chives

  • 15g of dill tips


  • Pasta Dough:

  • 1.

    Add all ingredients into kitchen aid mix till all combined.

  • 2.

    Using the pasta rolling attachment for the kitchen aid, roll down to number 2 blanch and refresh.

  • 3.

    Cut to ten centimetres by ten centimetres, keep between go between sheets with a light coating of extra virgin olive oil.

  • Crab Sofrito for Crab Mix:

  • 1.

    Confit all of the crab mix ingredients for 45 mins on a low heat.

  • 2.

    Add 50g of the mix into 350g of raw crab meat with 25g of butter.

  • 3.

    Vacum seal and steam at 85% for ten minutes.

  • 4.

    Reserve for later.

  • Dashi Broth:

  • 1.

    Pan fry gently konbu sheets until bubbly.

  • 2.

    In 20ml veg oil add 50g of lemon grass slowly, add in 1l of water. Bring to 90 degrees.

  • 3.

    You will also need 1 eshallot charred and one small knob of ginger. Add to broth once reached 85 degrees and simmer for 1 hour.

  • 4.

    Once the hour is up please add strained liquid to 50g of bonito flakes, cling wrap container and let it infuse for 10 minutes.

  • 5.

    Strain and reserve.

  • Garnish:

  • 1.

    To bring the dish together heat 80g of the crab mix with 5g of butter and keep warm.

  • 2.

    Refresh the pasta in boiling water for 1 minute and add the warmed crab to a hot bowl.

  • 3.

    Place the pasta sheet over the warmed crab, heat the broth and pour over the pasta sheet.

  • 4.

    Place the finger lime on top, lightly sprinkle the chives round the broth and place the dill tips neatly over the pasta.

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