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Crab, blood orange and panzanella salad recipe
Created by Allan Campion and Michele Curtis
- Cuisine:
- Serves 4–6
If preparing the crab meat from scratch sounds too hard, substitute cooked prawns or crayfish.
Ingredients
1 kg blue swimmer crabs or 400 g crab meatSalt
300 g day-old bread (pide or foccacia)
Oil
4 blood oranges
1/2 cucumber, peeled, de-seeded and cut into 1/2 cm slices
1 radicchio, shredded
1 baby fennel bulb, thinly sliced
¼ cup chopped parsley
2 tbsp chopped basil
2 tbsp lemon juice
60 ml (1/4 cup) extra-virgin olive oil
Salt and freshly ground black pepper
Preparation
If the crabs are still alive, put them to sleep by placing them in the freezer for 30 minutes before cooking. Bring a large saucepan of water to the boil. Add a generous handful of salt and the crabs, and cook for 15 minutes. Remove from heat, and allow to cool.When the crabs are cool, crack their shells open and remove the flesh, taking care that no stray bits of shell make their way into the meat. Refrigerate until needed.
Roughly dice the bread into 1 cm square pieces. Heat a large frypan and add a generous splash of oil and the bread. Cook for 4–5 minutes, tossing often, until golden brown. Drain on absorbent paper and set aside until needed.
Using a sharp knife, remove all the peel and pith from the oranges. Remove the segments from the membrane, so that each segment is free from any pith or seeds. Squeeze any excess juice from the orange membrane into a bowl and set aside for the dressing.
Place the crab meat, bread, orange segments, cucumber, radicchio, fennel and chopped herbs in a large bowl. Add the lemon and orange juice and extra-virgin olive oil to the salad ingredients. Season with salt and pepper and toss lightly to combine. Divide between plates and serve.
If you enjoyed this Crab, blood orange and panzanella salad recipe then browse more seafood recipes and our most popular hainanese chicken rice recipe.
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