Sous Vide Crab with Asian Apple Slaw
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 2
2 blue swimmer crabs (or similar)
2 green apples, grated (ideally with a serrated grater)
¼ cup (59 ml) cherry tomatoes, halved
¼ cup (59 ml) cilantro, chopped
2 small red chillies, chopped
2 cloves of garlic, crushed
2 tbs (30 ml) fish sauce
3 tbs (30 ml) lime juice
2 tbs (30 ml) palm sugar (or light brown sugar)
Directions
-
Step 1
Preheat Anova sous vide machine to 154.4F (68C).
-
Step 2
Boil a pot of water and boil the crabs for 60 seconds. Then chop the legs and pincers off the crab and seal in bags (chopping the extremities off just helps get a seal/vacuum around the crabs for cooking sous vide).
-
Step 3
Put the bags into the water bath and set the timer on your Anova to 45 mins - when finished cooking sous vide, plunge the bags of crab into an ice bath.
-
Finishing Steps
-
Step 0
Combine all dressing ingredients.
-
Step 1
Take all of the meat out of the crab.
-
Step 2
Toss dressing with all of the salad ingredients, add the crab and serve.