Mud Crab Sandwich Recipe by Shannon Bennett

Name: Mud Crab Sandwich Recipe by Shannon Bennett
Total time: 75 min
Ingredients: 30 gm butter; ½ lemon; To serve: micro-basil; Court bouillon and mud crab; ½ small fennel bulb, chopped; 1 golden shallot, chopped; 5 black peppercorns; 500 ml (2 cups) white wine; 2 lemons, sliced; 1 mud crab (1.5kg), chilled, brain spiked, brought back to room temperature, tail flap removed; Gascony butter; 1 head garlic; 150 gm soft butter; 1 tsp finely chopped flat-leaf parsley; 1 tsp finely chopped shallot; Finely grated rind of 1 lemon; 1 tsp Dijon mustard; ½ tsp cayenne pepper; Bread crisps; ½ dense loaf of bread; 30 gm butter, softened

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Australian Gourmet Traveller recipe for mud crab sandwich by Shannon Bennett.

View full recipe on www.gourmettraveller.com.au

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Ingredients

30 gm butter
½ lemon
To serve: micro-basil
Court bouillon and mud crab
½ small fennel bulb, chopped
1 golden shallot, chopped
5 black peppercorns
500 ml (2 cups) white wine
2 lemons, sliced
1 mud crab (1.5kg), chilled, brain spiked, brought back to room temperature, tail flap removed
Gascony butter
1 head garlic
150 gm soft butter
1 tsp finely chopped flat-leaf parsley
1 tsp finely chopped shallot
Finely grated rind of 1 lemon
1 tsp Dijon mustard
½ tsp cayenne pepper
Bread crisps
½ dense loaf of bread
30 gm butter, softened