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Crab with fennel salad

The Ultimate Low-fat cookbook, ACP Books

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Low fat
Course: Lunch, Main
Favourite flavours: Seafood

Use any kind of crab, available from fish markets, if blue swimmers are not in season.
Radicchio is a burgundy-leafed lettuce with white ribs and a slightly bitter flavour.
INGREDIENTS

4 uncooked blue swimmer crabs (1.5kg)
10cm stick fresh lemon grass (20g),
cut lengthways
4cm piece fresh ginger (20g), sliced thickly
½ cup loosely packed fresh coriander leaves
½ cup loosely packed fresh basil leaves

fennel salad
2 medium oranges (480g)
1 large fennel bulb (550g)
1 tablespoon rice vinegar
2 teaspoons olive oil
1 small radicchio (150g), leaves separated, torn
¼ cup loosely packed fresh chervil leaves
METHOD

Lift flap under body of each crab; turn crab over, hold body with one hand while pulling off top part of shell with the other. Discard shell and gills on either side of body. Rinse crab under cold water; chop body in half.

Place lemon grass, ginger and herbs in large baking-paper-lined steamer, over large saucepan of simmering water; top with crab. Cook about
10 minutes or until crab is changed in colour.

Meanwhile, make fennel salad.

Serve crab with fennel salad.

Fennel salad
Segment oranges over small bowl; reserve juice. Using mandolin or V-slicer, cut fennel into paper-thin slices. Combine fennel, reserved juice, vinegar and oil in large bowl.

Add radicchio, chervil and orange segments; toss gently.

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