Blue Swimmer Crab Crab In A Pasta Blanket With Broth Recipe

Blue Swimmer Crab Crab In A Pasta Blanket With Broth Recipe

Blue Swimmer Crab Recipe from The Stables Restaurant.

Blue Swimmer Crab – Pasta Blanket – Finger Lime – Egg Emulsion – Dashi & Crab Broth

PASTA DOUGH:

  • 6 Yolks 
  • 1 Egg 
  • 1 Tablespoon Evo
  • 1 Tablespoon of Milk 
  • 2 Cups of Flour, Add all Ingredients into Kitchen Aid Mix till all Combined 

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

  • 2 Eshallots Finely Diced
  • 1 Garlic Finely Diced 
  • 1 Red Chilli Finely Chopped 
  • 1 Lemongrass Stick Finely Diced 
  • 10g Ginger 

100 g vegetable oil 

Confit all of the above for 45 mins on a low heat 

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

Vacum seal and steam at 85% for ten minutes 

Reserve for later 

The Stables X Blue Swimmer Crab Recipe 2

DASHI BROTH:

Pan Fry Gently Konbu Sheets Until Bubbly 

In 20 ml veg oil add 50 grams of lemon grass slowly add in 1 litre of water 

Bring to 90 degrees 

You will also need 1 eshallot charred 

1 small knob of ginger 

Add to broth once reached 85 degrees and simmer for 1 hour 

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

Strain and reserve 

Finger lime 20 g for garnish 

10 g of nearly sliced chives 

15 g of dill tips 

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

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

Place the pasta sheet over the warmed crab heat the broth and pour over the pasta sheet place the finger lime on top lightly sprinkle the chives round the broth and place the dill tips neatly over the pasta 

The Carousel would like to thank the Stables for the recipe.