Chilli soft-shell crab sandwich

Caper and Green Peppercorn Mayonnaise

2 tblspns capers

2 cups of mayonnaise

1 1/2 tblpns green peppercorns

Handful flat-leaf parsley

  • Coarsely chop peppercorns and capers. Finely chop the parsley and stems and stir into the mayonnaise.

Vegetable Garnish

2 roasted red peppers, cut to 1cm wide strips

2 roasted green peppers, cut to 1cm wide strips

1 punnet mustard cress for garnish

2 fresh Flavorite tomtoes, skinned, seeded and roughly chopped

Soft – Shell Crabs

4 large soft-shell crabs

2 cups fresh breadcrumbs

2 eggs lightly beaten

1 cup plain flour

  • Using kitchen scissors, dismember the crabs.
  • Remove and discard the back legs. On the underside of the of the crab remove the skirt and clean the cavity.
  • Wash crab pieces in water and pat dry with kitchen paper.
  • Toss crab pieces in the plain flour, then in egg mixture and lastly in fresh breadcrumbs.
  • Chill until needed.

Sourdough Croutons

  • Slice sourdough thickly (about 3 cm). Cut the slices into discs using a metal cutter.
  • Spray lightly with oil and place in a moderate oven until the bread is dry and golden.
  • Remove from the oven, cool and set aside.

To assemble

  • Place a small amount of peppercorn mayonnaise on the base of each plate.
  • Using the back of a dessertspoon, swirl the mayonnaise into a disc shape. The mayonnaise disc needs to be larger than the bread disc so the mayonnaise frames the edge of the crouton.
  • Place a crouton on top of the mayonnaise.
  • Shallow fry the crab pieces in vegetable oil until golden brown, then place on the crouton.
  • Top with roasted pepper strips and tomato.
  • Drizzle some Lingham’s chilli sauce over the stack and top with a generouse amount of watercress.

Serves 4

Taken from "The Best Of Melbourne" pg 11

Posted in: All Recipes

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