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Susan Jung

Crab is my favourite crustacean. It tastes best when cooked in the shell - I don't mind the slow process of extracting the meat from the legs and body. Unfortunately, eating crab from the shell can be messy and it's best to refrain from doing so with anyone other than family and close friends. The following dishes use prepared crab meat and are elegant enough to be served at formal dinner parties.
The best brands of crab meat are in the frozen and refrigerated food sections of supermarkets; I prefer the Phillips brand.
Crab, asparagus and saffron tarts (pictured)
All the components of this dish can be prepared in advance: partially bake the tart shells; blanch the asparagus, mix it with the crab meat and put it in the fridge; and whisk together the custard. About 40 minutes before you want to serve the tarts, preheat the oven, fill the shells with the crab/asparagus mixture, pour in the custard and bake.
For the pate brisee:
180 grams plain (all-purpose) flour
1/4 tsp fine sea salt
1/2 tsp granulated sugar
125 grams cold unsalted butter, cut into 1cm chunks
About 30ml ice water
For the filling:
140 grams canned crab meat
6-8 thin asparagus spears
10ml cooking oil
1 small shallot, minced
1 small garlic clove, minced
A pinch of saffron threads, soaked in 15ml boiling water
Fine sea salt and freshly ground black pepper
3 egg yolks
270ml cream
To make the pate brisee, put the flour, salt and sugar in a food processor and pulse to combine. Add the chunks of butter and pulse until they're the size of small peas. Transfer the ingredients to a bowl and add just enough ice water to create a dough that's neither sticky nor dry. Knead briefly then shape into a disc, wrap in cling-film and refrigerate for one hour. On a lightly floured work surface, roll out the dough so it's about 3mm thick. Cut the dough into four pieces and fit them gently into individual tart pans with removable bottoms that are about 8cm in diameter and about 2cm deep. Use a fork to poke holes in the bottom crust then chill for 30 minutes. Preheat the oven to 200 degrees Celsius. Cut four squares of aluminium foil large enough to fit in the tart pans with some overhang. Press the foil over the dough in the tart pans and add uncooked rice to act as a weight so the crust doesn't puff up. Place the shells on a baking tray. Bake at 200 degrees for 10 minutes then reduce the heat to 180 degrees and cook for five minutes. Remove the rice and the foil and continue to bake the tart shells for about five more minutes, or until they're partially baked and starting to turn pale gold. Let the tart shells cool to room temperature. If baking the tarts immediately, leave the oven on.
To make the filling, cut off 4cm tips of four asparagus spears then cut them in half lengthwise. Cut the remaining asparagus into 5mm-thick rounds. Bring a pan of salted water to the boil and blanch all the asparagus for 30 seconds. Drain, rinse with cold water, drain again and mix the rounds with the crab.
Heat the oil in a skillet, add the shallot and cook over a low flame until soft. Add the garlic and cook for about 30 seconds. Stir in the saffron and soaking liquid, bring to the boil then cool to room temperature.
Whisk the egg yolk with the cream, add salt and pepper to taste, then stir in the shallot/saffron mixture. Divide the asparagus rounds and the crab meat evenly between the four tart shells. Carefully pour in the custard mixture and top with the reserved, halved asparagus tips. Bake at 180 degrees for about 20 minutes, or until the custard is set and just starting to puff. Serve warm or at room temperature, with a herb salad, if you like.
Spiced-crab souffles
Don't expect these souffles to be light and airy - they rise only slightly in the ramekins.
400 grams canned crab meat
10ml cooking oil
1 large shallot, minced
1 garlic clove, minced
1 red bird's-eye chilli, or to taste, minced
15 grams grainy Dijon mustard
1/4 tsp cayenne pepper, or to taste
1/2 tsp paprika
A few drops of Tabasco
A few drops of Worcestershire sauce
50ml cream
2 large eggs, separated
Fine sea salt and freshly ground black pepper
Fine breadcrumbs, for dusting the ramekins
30 grams butter, for drizzling, plus extra for greasing the ramekins
Panko (coarse Japanese breadcrumbs, for sprinkling)
Heat the oil in a small skillet, add the shallot and cook over a low flame until soft. Add the garlic and chilli and cook for about 30 seconds. Remove from the heat and cool to room temperature. Mix the crab meat with the shallot, garlic and chilli then stir in the mustard, cayenne pepper, paprika, Tabasco, Worcestershire sauce, cream and salt and pepper to taste. Thoroughly mix in the egg yolk. The mixture can be used immediately or refrigerated until needed.
Preheat the oven to 200 degrees. Thoroughly butter four individual serving ramekins then lightly dust with fine breadcrumbs. Melt 30 grams of butter and cool until lukewarm.
In a clean, dry bowl, whisk the egg white with a pinch of salt until it forms soft peaks. Gently fold the egg white into the crab mixture, trying to maintain as much volume as possible. Divide the mixture between the ramekins and smooth the surface. Sprinkle lightly with panko then drizzle with the melted butter. Place the ramekins on a baking tray and bake for 10 minutes. Turn the heat to 180 degrees and cook for a further 10 minutes, or until the souffl?s have risen slightly, are golden brown on top and the surface is firm. Serve immediately.
Styling: Corner Kitchen Cooking School
 


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Susan Jung's recipes

Two cracking crab recipes: crab, asparagus and saffron tarts, and spiced-crab soufflés

Crab, asparagus and saffron tarts. Photo: Jonathan Wong

Lifestyle

Food & Drink

Crab doesn't have to be a messy treat. Susan Jung prepares two crustacean-based creations that are sure to delight
