White Crab Recipe

Prepare ingredients

Gently pick through the crab meat to remove any shell fragments and separate large lumps so the texture remains delicate. Pat lightly with paper towel if slightly wet.

In a small bowl combine the lime juice, lime zest, sea salt and black pepper. Set aside to let the salt begin to dissolve.

Heat a large non-stick skillet over medium heat. Add the light olive oil and allow to warm for 30 seconds.

Add the minced garlic and chopped chilli to the skillet and sauté 30–45 seconds until fragrant but not browned.

Add the butter and let it melt, swirling to incorporate with the garlic and chilli. Continue cooking for 20 seconds to slightly brown the butter for nuttiness, watching carefully so it doesn't burn.

Reduce heat to medium-low. Add the picked crab meat to the pan and gently fold it through the sauce using a spatula. Heat just until warmed through — about 1.5–2 minutes. Do not over-stir to keep lumps intact.

Pour the reserved lime-salt mixture over the crab and fold gently to combine. Taste and adjust seasoning with additional salt or lime if needed. Stir through the chopped coriander, then remove from heat immediately.

While the crab warms, prepare the avocado salsa: in a bowl combine the diced avocado, finely diced shallot, quartered cherry tomatoes and chopped coriander.

Dress the salsa with 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently fold to mix, keeping avocado pieces intact. Taste and adjust seasoning or lime.

Cover and refrigerate briefly if you want it chilled, but bring to nearly room temperature before serving if the crab is warm.

Preheat a grill pan or skillet over medium-high heat. Butter one side of each sourdough slice and brush the other side lightly with olive oil.

Place the bread butter-side down on the hot pan and grill 1.5–2 minutes until golden and crisp. Flip and toast the other side 1 minute until warmed through and slightly charred at the edges.

Transfer to a platter and sprinkle sea salt flakes lightly over the toast while still warm.

Divide the toasted sourdough among four plates (one slice each).

Spoon a generous portion of the warm chilli-lime crab onto each slice, keeping lumps intact for texture (about 100 g crab per slice).

Top each crab portion with a spoonful of avocado salsa, allowing some salsa to spill onto the plate for color and freshness.

Garnish each piece with a micro herb or coriander sprig and a short squeeze of lime wedge over the top.

Serve immediately while the toast is crisp and the crab still warm. Offer extra lime wedges at the table.