Name: King Crab
Cuisine: Australia
Ingredients: 1 teaspoon white soy sauce (preferably teraoka shiro shoyu); 60 ml (2 fl oz /¼ cup) smoky rice wine vinegar; 1 teaspoon lemon zest, finely grated using a microplane; 8 litres (280 fl oz /32 cups) court bouillon; 1 live king crab, about 4 kg (9 lb); fine sea salt and freshly ground white pepper; 400 g (14 oz) reserved cooked king crab legs shelled; 100 g (3½ oz) unsalted butter, diced; 1 teaspoon mirin

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

1 live king crab, about 4 kg (9 lb)
8 litres (

Method

King Crab

Place the crab in the freezer for 1 hour. This will send it to sleep.

Bring the court bouillon to a rolling boil in a large saucepan. Add the crab and cook for 14 minutes, then plunge into iced water to refresh. Leave to cool.

Remove the legs from the crab and set aside. Pick the crab meat from the body, place on paper towel in a container and refrigerate unt