Crab bourride with aioli

With a whole crab, this bourride produces flavoursome seafood broths too good to be true. Make sure you have enough baguette to soak up what is left in your bowl.

Crab bourride with aioli Credit: Kitti Gould

• serves

  4

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Mid

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Ingredients

• 600 g whole spanner crab or mud crab
• 2 tbsp canola oil
• 1 onion, finely chopped
• 1 leek, thinly sliced, pale end only
• 200 ml dry white wine, plus a splash extra
• 1 litre fish stock
• 400 g waxy potatoes, such as small kipflers, washed and cut into 2 cm slices
• 1 egg yolk
• 1 small bunch flat leaf parsley, leaves picked and finely chopped
• ½ baguette, sliced

Aïoli

• 4 garlic cloves, crushed
• 3 egg yolks
• 3 tbsp white wine vinegar
• Salt, to taste
• 250 ml (1 cup) canola oil
• 2 tbsp extra-virgin olive oil
• Lemon juice, to season

Instructions

1. For the aioli, place the garlic, egg yolks, vinegar and a large pinch of salt in the small bowl of a food processor and blend for 2-3 minutes or until very smooth and pale. With the motor running, gradually pour in the canola oil in a very thin stream. The mixture will thicken and emulsify into a rich mayonnaise. Next, whizz in the extra-virgin olive oil, then taste and season with lemon juice and more salt if needed. Set aside.
2. Remove the crab head, rinse the inside, then cut into quarters and lightly crack the leg and claw shells.
3. Heat the oil in a large saucepan or deep frying pan with a lid over medium heat. Add the onion, leek and a good pinch of salt and cook, stirring often, for 5 minutes or until softened but not coloured.
4. Increase the heat to high, add the crab pieces and cook until both sides are lightly coloured. Remove the crab and set aside, then add the wine and simmer until reduced by two thirds. Add the fish stock, bring to a simmer, then add the potatoes and cook, covered, for 15 minutes or until just tender.
5. Reduce the heat to low, add the crab, then cook gently for 6 - 8 minutes or until the crab is justcooked.
6. Remove the pan from the heat and use a slotted spoon to remove the crab and vegetables and divide them between serving bowls.
7. Place half the aïoli in a medium bowl, then whisk in the egg yolk, followed by 250 ml (1 cup) of the hot broth. Once smooth, whisk the aioli mixture back into the broth. Return the pan to very low heat and cook, stirring, without boiling, for 3 - 5 minutes or until slightly thickened. Taste and adjust the seasoning if necessary. Stir in the parsley and the extra splash of wine, then ladle the hot broth over the crab in the bowls. Serve immediately with the sliced baguette and the remaining aioli on the side.  

 

Photography by Kitti Gould.

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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.

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