SPRING CRAB ON TOAST
Serves 2 generously
1 /2 loaf whole grain sourdough
1 tbsp extra virgin olive oil
150g picked and cooked Fraser island spanner crab
50g broad beans, blanched and peeled
50g fresh peas, podded and blanched
½ bunch asparagus, chopped and blanched
½ bunch chives finely chopped
1 handful picked coriander leaves, finely chopped
2 tbsp mayonnaise (recipe below)
2 egg yolks
1 tsp white wine vinegar
1 tsp whole grain mustard
½ lemon, juice only
150ml grape seed oil
50ml extra virgin olive oil
salt and pepper to taste
1 lemon wedge
1 tbsp salmon roe
Bottarga, finely grated
First start by making the mayonnaise. Whisk the egg yolks with the vinegar, mustard and a pinch of salt and pepper. Very slowly incorporate the grape seed oil, whilst whisking vigorously to emulsify. Finish by whisking in the extra virgin olive oil until the mayo is glossy and thick. Season with lemon juice, salt and pepper.
For the crab mix, simply mix all the ingredients in a bowl, check the seasoning adding lemon juice, salt and pepper to taste.
For the grilled bread, cut a good wedge of sour dough, brush with olive oil and grill on both sides to create a smokey flavor and crispy texture. If you don’t have a grill another trick is to use an old wire cake rack (It will buckle a bit over the heat though and make sure it is not coated in plastic) and heat over a gas flame.
Spoon a generous amount of the crab mix onto the grilled bread, garnish with a lemon wedge, a spoonful of salmon eggs and bottarga.
Gemma runs Dallyn and Kerr is a Sydney-based bespoke catering company with a love for sustainable produce with her business partner chef Sera Kerr. You can find them on Instagram @dallynandkerr