You will need to begin this recipe one day ahead.
To make the silky macadamia milk,
Put the nut paste in a container and let it stand overnight so the nuts release their oils and become more flavourful. The next day, squeeze out the milk by placing small amounts in a flexible sieve or oil filter and squeezing out as much liquid as possible. Alternatively, strain using a fine sieve lined with multiple layers of muslin (cheesecloth). Keep the liquid in the refrigerator for about 2 hours before use to allow it to thicken slightly.
Put the crab in the freezer for 1 hour before cooking. Wrap the crab in baking paper before sealing in a large sous-vide bag. This prevents the claws punching holes in the bag. Steam the crab in a combi-oven set on 90°C (195°F) until the shell turns red. For a
Once cooked, let the crab stand at room temperature for 10 minutes, then douse in cold water for 10 minutes, then in iced water for 10 minutes. Once cold, pick the crabmeat and divide into
To serve, place a portion of crabmeat on each plate, loosen the crabmeat in a circle and cover with approximately
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