With fantastic coastlines ranging from serene and tranquil to rustic and wild, New Zealand is a fishing, diving and boating Mecca.
In 2004 the Auckland Seafood School was opened to encourage the incorporation of fish into everyday meals. The school has presented a wide variety of seafood recipes and ideas through public classes. Their publication,
The New Zealand Seafood Cookbook, is a comprehensive seafood reference and celebration of Aotearoa’s fishing industry. Sharing one of their favourite recipes with SPASIFIK, the Auckland Seafood School give us tips to cook our day’s catch and introduce us to new flavour combinations.
Paddle Crabs
Recipe by: John Campbell
If you like picking at crayfish bodies then this dish is perfect for you. I think paddle crab tastes even better than crayfish – the flesh is sweeter. Serves 4
- 4 paddle crabs (live if possible)
- 1 onion, chopped
- 1 carrot, chopped
- 1 stick celery, chopped
- 1 bouquet garni
- 20ml peanut or sesame oil
- 4 cloves garlic, chopped
- cup dry white wine
- 2 tsp chopped ginger (optional)
- freshly ground black pepper for seasoning
- 2 spring onions, chopped
1. If using live crabs, place in freezer for 15 minutes to put them to sleep, or put a knife through the shell close to the eyes. Rinse crabs.
2. To make a bouillon, bring a large pot of water to the boil and add onion, carrot, celery and bouquet garni. Simmer for approximately 10 minutes to allow flavours to infuse.
3. Blanch crabs in the bouillon for 4 minutes. Remove crabs from bouillon and clean as follows. Lift off the hard shell and discard. Remove the spongy gills. Rinse crabs and cut each into 4-6 sections (each section should have two to three legs attached). Most of the meaty bits are in the body section of the legs.
4. In a large electric frying-pan or a large pan with a lid, add oil and garlic, then crab, wine and ginger. Cover and boil rapidly for 5 minutes, stirring the crab from time to time for even cooking.
5. Take the lid off, season and add spring onions. Replace lid and toss well.
6. Serve in a wok or large dish.
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