Channel 7 Mandurah Crab Fest: Fast Ed Halmagyi’s speedy and summery blue swimmer crab recipes

When Fast Ed Halmagyi hits the stage at the Channel 7 Mandurah Crab Fest it will be for a good time, not a long time.

They don’t call the Better Homes and Gardens’ resident chef speedy for nothing, Halmagyi will be showcasing recipes that reflect his quick but delicious cooking philosophy.

The event, which runs from March 18 and 19, will see an impressive line-up of cooking demonstrations, experiences, food stalls and performances across the weekend. Chef and media personality Paul West as well as 7 News Perth host Susannah Carr and former My Kitchen Rules contestants will also be taking to the stage.

Here Halmagyi shares four recipes he’ll be whipping up to showcase WA’s famous blue swimmer crab.

Kung pao crab

Serves 4

4 blue swimmer (blue manna) crabs

½ cup crunchy peanut butter

½ cup black bean sauce

¼ cup oyster sauce

¼ cup light soy sauce

2 limes, finely grated zest and juice

1 tsp seaweed powder

2 tbsp vegetable oil

2 tsp sesame oil

½ wombok, torn into pieces

6 green shallots, cut into 5cm lengths

6 cloves garlic, finely sliced

6cm piece ginger, cut into fine batons

1 cup roasted peanuts

bok choy, sliced chilli, and coriander leaves, to serve

Boil the crabs in a large saucepan of rapidly boiling salted water for six minutes, then transfer to a bowl of iced water, until completely cold. Drain well. Remove the caps, lungs (dead man’s fingers) and rinse out the centres. Crack the legs and pincers lightly with a mallet or the back of a knife. Combine the peanut butter, black bean sauce, oyster sauce, soy sauce, zest, juice and seaweed powder in a bowl and whisk until smooth. Pour the oils into a large wok set over a high heat until smoking, then add the wombok, shallots, garlic and ginger. Cook for five minutes, then add the crab, toss well, then mix in the sauce and peanuts. Cook for three minutes, until the sauce begins to thicken, then serve with bok choy, sliced chilli, and coriander leaves.

Seaweed poached crab mezze

Serves 4

100g kombu

5 lemons

4 x blue swimmer crabs

8 carrots, peeled and sliced

1¼ cups extra virgin olive oil

1 tsp toasted fennel seeds, cracked

½ tsp bay leaf powder

1½ cups dry white wine

¼ cup bush (dark) honey

sea salt flakes and freshly-ground black pepper

2 tsp coriander seeds

½ cup tahini

1 tsp ground cumin

¼ tsp cayenne pepper

olives, pistachios, ciabatta croutons and parsley, to serve

Put the kombu and two sliced lemons in a large saucepan of boiling water and cook for 10 minutes. Add the crabs and cook for six minutes, then drain and transfer to a bowl of iced water, until completely cold. Remove the caps, lungs (dead man’s fingers) and rinse out the centres. Fry the carrots in a large skillet in ¼ cup olive oil for five minutes, until lightly blackened, then add the fennel seeds, bay leaf powder, wine and honey, then add the zest and juice of one lemon. Cook rapidly until the sauce thickens. Season with salt and pepper. Toast the coriander seeds until lightly blackened, then crack in a mortar. Mix with the tahini, cumin, cayenne and the zest and juice of the remaining lemons. Stir in the remaining olive oil, then add water as needed to make a smooth sauce. Season with salt and pepper. Serve the crabs with carrots, tahina, olives, pistachios, ciabatta croutons and parsley.

Iced crab with Sicilian caponata salad and flatbread

Serves 4

6 sprigs rosemary

2 lemons, sliced

4 x blue swimmer crabs

2 small eggplants, diced

2½ tsp fine salt

1¼ cup extra virgin olive oil

2 red onions, sliced

8 cloves garlic, sliced

½ bunch thyme leaves

1 long green chilli, finely diced

6 celery stalks, sliced

24 cherry tomatoes, halved

½ cup pitted green Sicilian olives, halved

2 tbsp pine nuts, toasted

2 limes, finely grated zest and juice

½ bunch small basil leaves

sea salt flakes and freshly-ground black pepper

1½ cups bakers flour

1 tsp dried yeast

1 tsp brown sugar

½ tsp dried rosemary powder

2 tsp chilli oil

Put the rosemary and sliced lemons in a large saucepan of rapidly boiling of rapidly boiling water, cook for five minutes, then add the crabs and cook for six minutes. Drain and transfer to a bowl of iced water, until completely cold. Remove the caps, lungs (dead man’s fingers) and rinse out the centres. Sprinkle the eggplants with 2 tsp fine salt, then set aside for 15 minutes. Drain, rinse, then dry well. Fry in ¼ cup extra virgin olive oil in a pan over a high heat for three minutes, until lightly blackened. Set aside. Fry the onions, garlic, thyme and chilli in 1 tbsp extra virgin olive oil, until just softened, then set aside. Fry the celery stalks in 1 tbsp extra virgin olive oil until just blackened, then set aside. Fry the tomatoes in 2 tsp extra virgin olive oil until just softened, then set aside. Mix the eggplants, onions, celery, tomatoes, olives, basil, pine nuts, lime zest and juice, then season with salt and pepper. Meanwhile, combine the flour, yeast, brown sugar and rosemary powder in a bowl, then add 1 cup tepid water and the chilli oil. Mix, then knead until smooth ad set aside for 40 minutes. Divide into four pieces, stretch, then fry in the remaining olive oil for two minutes each side, until browned. Drain on kitchen paper, then serve with the crab and salad.

Fig, radish and picked crab salad

Serves 4

6 x blue swimmer crabs

2 head baby cos lettuce, inner leaves only

1 cup small celery leaves (about 2 bunches)

8 radishes

2 Lebanese cucumbers, seeded

1 small head fennel

2 red onions

1 bunch parsley leaves

1 cup tamari almonds, cracked

6 figs, sliced

2 egg yolks

8 cloves garlic, minced

2 tsp sweet mustard

2 tsp apple cider vinegar

½ cup orange kimchi, drained

1 cup vegetable oil

sea salt flakes and freshly-ground white pepper

Boil the crabs in a large saucepan of rapidly boiling salted water for 6 minutes, then transfer to a bowl of iced water, until completely cold. Drain well. Remove the caps, lungs (dead man’s fingers) and rinse out the centres. Crack the legs and pincers lightly with a mallet or the back of a knife. Gently remove all the crab meat, then check carefully for any shell. Mix the lettuce and celery leaves. Finely slice the radishes, cucumbers, fennel and onions on a mandoline, then toss gently. Mix carefully with the crab meat, almonds and figs. Arrange the leaves in bowls, then top with the crab mixture. Put the egg yolks, garlic, mustard, vinegar and kimchi in a jug and puree with a stick blender. Add the vegetable oil in a steady stream until smooth. Season and serve with the salad.