BBQ King Crab with Grilled Coleslaw and Southern Biscuits with Chipotle Mayo by Alyn Williams
Ingredients
• Alaska King Crab claws (out of shell)
Coleslaw:
• 1 whole Hispi cabbage leaves
• 1 whole Sliced carrot
• 1 whole Sweet white onion petals
• 2 tablespoons light olive oil
• 1 tablespoon Chopped parsley
• ½ lime juice
• Malden salt
• Black pepper
Chipotle mayonnaise:
• 1 teaspoon chipotle paste
• 4 tablespoons mayonnaise
Southern biscuits:
• 240g self-raising flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 63g butter
• 180ml buttermilk
• 1 teaspoon sugar
• ½ teaspoon salt
• Milk to brush biscuits
Method
1. For the coleslaw, lightly coat the vegetables with the oil, season with salt & pepper, then colour on the barbeque until wilted, then chop up and mix with the lime juice and parsley
2. For the chipotle mayo, simply stir the paste into the mayonnaise
3. For the biscuits, Rub the butter into the flour, raising agents, salt & sugar until like breadcrumbs
4. Gently fold in the buttermilk, avoid overworking
5. Wrap in cling film and refrigerate.
6. Roll the dough on a floured surface to 1.5cm thick & brush the tops with a little buttermilk
7. bake at 180ºc for 15-20 minutes until cooked & golden brown
8. Or else you can bake them on a pizza stone in a closed barbeque until raised & golden brown
9. Lightly oil the king crab claws, grill directly on the barbeque for 5-6 minutes
