12 WINES OF CHRISTMAS | 2021 Estate Rosé | Crab with Fried Shallot Butter

12 WINES OF CHRISTMAS | 2021 Estate Rosé | Crab with Fried Shallot Butter

12 WINES OF CHRISTMAS | CRAB WITH FRIED SHALLOT BUTTER
Festive pairing: James Estate 2021 Estate Rosé

preparation time: 20 minutes | cook time: 1 hour | serves: 8 guests

INGREDIENTS

  • 2 Mud Crabs (about 1kg each)
  • 100 ml canola oil
  • 60 gm (¼ cup) fresh green peppercorns
  • 2 tsp cracked black peppercorns
  • Juice of 1 lemon (or to taste), plus lemon wedges to serve
  • Coriander leaves or garlic flowers, to serve
  • Fried-shallot butter
  • 3 golden shallots, finely diced
  • 3 garlic cloves, crushed
  • 50 ml canola oil
  • 125 gm butter, at room temperature
  • 75 gm fried shallots (see note)
  • 3 tsp Maggi Seasoning (see note)
  • 2 tsp lemon juice (or to taste)

METHOD

  • Lift the abdominal flap underneath the crabs, remove and discard them, then pull off the top shells. Discard gills and scrape out and reserve yellow-brown tomalley. Remove and discard gills. Cut each crab into four pieces, cracking claws and legs.
  1. For fried-shallot butter, cook shallots, garlic and oil over low-medium heat, stirring occasionally, until golden (12-15 minutes). Cool. Process butter in a small food processor, scraping down sides occasionally, until light and fluffy. Add shallot mixture, fried shallots, Maggi Seasoning, and black pepper and lemon juice to taste, and process until combined. (If you do make extra butter, wrap it in plastic wrap, roll into a cylinder, and refrigerate in an airtight container until required; butter will keep like this for 2 weeks.)
  2. Heat half the canola oil in a large wok over high heat. Working in batches, add half each of the crab, fried-shallot butter, green peppercorns and cracked black pepper. Reduce heat to medium-high, partially cover with a lid, and cook, tossing occasionally, for 5 minutes. Add half the tomalley and continue to cook, tossing occasionally, until crab flesh turns opaque and is just cooked (3-5 minutes). Season to taste with lemon juice and salt, remove from wok and keep warm. Repeat with remaining ingredients. Transfer crab to a large platter, top with coriander and serve with lemon wedges.

 

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6 pack for $115.20 (normally $144.00)
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