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Home Professionals Food Service Professionals Professional Recipes Spanner crab, Avocado, daikon, bisque, flying fish roe, cucumber, seaweed powder Scott Pickett – ESP (Estelle by Scott Pickett), Estelle & Saint Crispin

Spanner crab, Avocado, daikon, bisque, flying fish roe, cucumber, seaweed powder Scott Pickett – ESP (Estelle by Scott Pickett), Estelle & Saint Crispin

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Ingredients

Crab Bisque

  • 4 blue swimmer crabs
  • 1 onion sliced 
  • 1 garlic crushed
  • 1 carrot diced 
  • 1 leek 
  • 1 bay leaf 
  • 3L water 
  • 250ml white wine 
  • parsley stalks (infuse)
  • 2g coriander seeds (infuse)
  • 2g fennel seeds 
  • 6 avocados (peeled and diced)
  • 250ml milk 
  • 250ml cream

 

Court bouillon for spanner crabs

  • 8 large spanner crabs
  • 200g thinly sliced fennel
  • 200g onion
  • 200g leek (white only)
  • 2 crushed garlic
  • 200g carrot 
  • 10g coriander seeds (toasted)
  • 10g fennel seeds (toasted)
  • 10g tarragon
  • 10g parsley
  • 2 lemons 
  • 3L water
  • 1L white wine

 

Pickled daikon

  • 1.9L white wine vinegar
  • 900g sugar 
  • 2L water
  • 500g sliced daikon radish

 

Pickled cucumber

  • 1.9L white wine vinegar
  • 900g sugar 
  • 2L water
  • 500g sliced cucumber

 

Seaweed powder

  • 200g nori seaweed
  • 200g sea lettuce

 

Crab Mix

  • 1 kilo spanner crab meat 
  • 100g pickled cucumber 
  • 100g diced avocado
  • cayenne 
  • 100g crème fraîche 
  • 20 g sliced chives
  • lime juice 

Method

Crab Bisque

  1. Seal blue swimmer crabs gently in pan 
  2. Separately bring milk, cream and avocado to a simmer and infuse.
  3. Remove blue swimmer crabs and sweat carrot, onion, leek, garlic and bay leaf.
  4. Add blue swimmer crabs back in and sweat together and then deglaze with white wine. 
  5. Add water and simmer for no more than 2 hours or until stock has depth of flavor. 
  6. Pass and reduce. Then infuse with fennel, parsley and coriander seeds. 
  7. Pass cream mix. Add mix to crab reduction and season with salt and lemon juice.


Court Bouillon for spanner crabs

  1. Sweat all veg with no colour 
  2. Add coriander and fennel seeds. Add parsley and tarragon. 
  3. Deglaze with white wine add water and simmer for 30 mins.
  4. Pour over spanner crabs and leave in fridge overnight.
  5. Remove crabs from stock and pick and reserve.

 

Pickled Daikon

  1. Bring water, vinegar, sugar to simmer, pour hot over daikon, and allow to cool covered with parchment, once cool transfer to fridge

 

Pickled Cucumber

  1. Bring water, vinegar, sugar to simmer, pour hot over cucumber, and allow to cool covered with parchment, once cool transfer to fridge

 

Seaweed powder

  1. Blend together and pass for dust. 

 

Crab mix

  1. Gently bind all ingredients together and season with lime juice and cayenne pepper. 

 

Plating:

  1. Place crab mix in centre of bowl
  2. Arrange daikon, hanging off crab meat 
  3. Dust with seaweed powder 
  4. Spoon crab bisque foam on top
  5. Place a generous amount of flying fish roe directly on top of crab 

 

 

 

 

 

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