Thursday, March 29, 2012

FFwD - Crab and Grapefruit Salad

This week's French Fridays with Dorie recipe was a rather unusual Crab and Grapefruit Salad.  At first, this did not appeal to me, as it contained raw chilli, onion and capsicum.  However, when I tasted the finished product, I was pleasantly surprised - the grapefruit and vegetables melded beautifully with crab, resulting in what would be a very elegant starter at a dinner party.

I have never cooked a crab before, so approached it with trepidation.  This is my blue swimmer crab prior to cooking:

Handsome, isn't he?  His lovely blue coat turns red as soon as he is added to the pot of boiling water (to which I added brown sugar and salt at the suggestion of a website):

Here is the crab, all cooked and sitting in a sinkful of cold water to halt the cooking process:

I found a Youtube video on how to shell a crab.  After removing the top plate (called the carapice, if you are interested), you break the crab in half:

Then you crack open the claws and shell to remove the meat, in my case using a nut cracker.  After all that, this was all the crab meat that resulted: 

Sigh ...  Oh well, it was a surprisingly good salad.

Visit the LYL section of the FFwD website to see what everyone else thought of this dish.