Spanner Crab - Chef Recipe by Oliver Mellers

Spanner Crab - Chef Recipe by Oliver Mellers


Spanner Crab:

1 spanner crab or 1 pack of spanner crab meat (150g)
30 ml Kewpie mayonnaise
1 lemon
1 Tbs chopped chives
Salt and pepper for seasoning

Blood Mary Sorbet:

1 tsp horseradish paste
Juice of 1 lemon
350 ml tomato juice
90 ml vodka
Tabasco to taste
1 Tbs trimoline
0.5 g of guar gum
Pinch of celery salt

Avocado Puree:

1 ripe avocado
1 tsp Yuzu juice (or juice of 1 lime)
Pinch of ascorbic acid
Salt and pepper to taste

Pickled Daikon:

1 small daikon
100 ml apple juice
100 ml apple cider vinegar
50 ml brown sugar
50 ml water
Pinch of salt

Granny Smith Apple:

1 granny smith apple
1 cup water
1 lemon


Spanner Crab:

In the restaurant we use whole spanner crab which we cook and then pick the meat.
A quicker and easier alternative is to buy a container of picked spanner crab meat from a seafood supplier.

In a bowl, place 100 g of crab meat. Add the kewpie mayonnaise to the crab meat to bind the crab meat together. Then squeeze lemon juice, seasoning and chopped chives to taste.

Cling film bowl and store in fridge.

Blood Mary Sorbet:

Mix all the above ingredients together and churn in an ice-cream machine until frozen to the right consistency. Store in the freezer until needed.

Avocado Puree:

Place the avocado flesh in a blender with the yuzu juice and ascorbic acid and blitz until a smooth puree. Season the puree and then place in a sealed container in the fridge.

Pickled Daikon:

Peel the daikon and slice into round discs, about 1mm thick (12 slices will be enough).

Add all the other ingredients together in saucepan and bring to the boil.

Boil the pickle for 3 minutes then turn the heat off and put the daikon discs into the liquid.

Once the pickle has cooled, place the pickle liquid and daikon into a clean container in the fridge.

Granny Smith Apple:

Using a mandolin slicer place the apple “core down” onto the mandolin.

Slice 8-12 rings of apple about 1mm thick. Once the apple is sliced cut the core of the apples away with a small ring cutter. Squeeze the lemon into the water and then place the apple rings into the mix.

Place in fridge until needed.


Set ingredients on a plate like pictured or add your own creative flair.

Recipe provided by Landscape Restaurant & Grill

Photo Credits: From the Menu Hobart by Philip Kuruvita

More Recipes

Scallops with Truffle Butter - Chef Recipe by Jack Stein

"I ‘borrowed’ this recipe from my time spent on a work placement in a lovely little restaurant calle...

Chicken Liver Parfait Eclairs, Hazelnut and Pickle - Chef Recipe by Ritesh Patil

Not your average éclair! Try these delicious chicken liver parfait eclairs with hazelnuts, cornichon...

Mango Gin and Tonic

Some cocktails actually contain more sugar than doughnuts! This one doesn't! Only 55 calories per gl...