Marketman is the creator of the widely read and much-loved blog, Market Manila, where he shares his market exploits, traditional Filipino and international recipes, food facts, and everything in between. Impress your guests with his party-perfect spread, the way he impressed us.
Serves 6 Prep Time 10 to 15 minutes Cooking Time 5 minutes
2.5 kilos fresh crabs
8 to 10 tablespoons mayonnaise
1 teaspoon Dijon mustard
juice of half a lemon
3 tablespoons chopped fresh dill
salt and pepper to taste
1 Steam fresh crabs until cooked. Once cooled, extract all of the crabmeat in big chunks. Use both white and dark meat of the crab. Set aside and assemble the dish when the crabmeat is totally cooled. (You may do this step up to a few hours ahead of making the final dish.)
2 In a bowl, mix together the mayonnaise, mustard, lemon juice, and dill. Mix in the crabmeat and taste. Add more lemon juice, salt, and pepper if desired. If you want it creamier, add a little more mayonnaise. Chill until ready to serve.
Topping tip: Want to dress up this dish for a special occasion? Add some inexpensive orange fish roe or caviar on top of the crab mixture, then garnish with dill leaves.
Photography by David Hanson | Produced by Angelo Comsti | Props: Ac+362, Robinsons Department Store, Rustan’s Department Store, Living Well, and Kyocera
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