Crab in a salt crust

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Preparation

1 crab, fresh, about 600 g in weight
1 kg coarse salt
1¼ tsp five-spice powder
600 ml water
Rinse the crab under cold running water and pat dry with kitchen paper.
(Pre-)heat cooking space to 200°C with Hot air + steaming
In a bowl, mix the salt and five-spice powder together and add the water. Place a quarter of the seasoned salt on a tray lined with baking paper and spread flat as big as the crab. Lay the crab, belly-side up, on top of the salt, cover with the rest of the seasoned salt and press down lightly.
Put the baking tray into the preheated cooking space. Cook.
Put the food in
Hot air + steaming 200°C for 20 Mins
Gently remove the crab from the salt using tongs. Brush off the excess salt, remove the crab’s shell and cut the crab into two. Place on a plate and serve.

Baking tray

Quantity Ingredient
1 crab
1 kg coarse salt
1¼ tsp five-spice powder
600 ml water

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