Mudcrab on toast with herbed butter

Khanh roasted and picked a whole 1kg mudcrab for this recipe. If you want to commit, then roast it, flipping halfway for around 15 minutes on a hot barbecue, or boil for 18 minutes per kilo.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Episode 3

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG

Ingredients

• 400 g mud crab meat, picked
• 100 g butter
• 2 garlic cloves, finely sliced
• 1 long red chili, finely diced
• 1 tbsp parsley, finely chopped
• 2 tsp dill, finely chopped
• Salt, to taste
• 4 slices good quality bread, to serve
• ½ cup labneh
• Fresh dill, to serve
• Lemon, to serve

Instructions

1. In a small pan over medium-low heat add butter, garlic and chili, and cook to infuse for 5-7 minutes.
2. Take the butter off the heat add parsley, dill and season with salt. Set aside.
3. Toast 4 slices of bread until golden brown and crunchy, then place one on each serving plate.
4. Spread labneh on each slice of bread and top each piece with a quarter of the crab meat.
5. Finish with drizzle of herbed butter and a scattering of dill, lemon zest and a squeeze of lemon juice.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 3

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG