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, ...
Pro-level cooking techniques made simple.
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)
Preheat Anova sous vide machine to 154.4F (68C).
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).
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.
Combine all dressing ingredients.
Take all of the meat out of the crab.
Toss dressing with all of the salad ingredients, add the crab and serve.