Main · Season 18

Mud Crab Salad

Name: Mud Crab Salad
Ingredients: 800 g sea salt; 1 raw mud crab; 21 g sugar; 45 g grain flavoured vinegar; 225 g water; 9 g white soy; 4.5 g dark soy; 30 g sake; 4.5 g kombu; 3 g bonito; 0.3 g nori; 0.3 g wakame; 2 fennel bulbs, (approximately 400g trimmed weight); 5 g fennel seeds; 500 ml full cream milk; 3.5g sea salt; 450 ml fridge cold grapeseed oil; 3 granny smith apples, chopped into quarters; 4 g mirin; 40 g white soy; 2.5 g kombu; 5 g bonito; 75 g sugar; 75 g water; 1 fennel bulb; 1 lemon; 20 g chardonnay balsamic vinegar; sea salt, to season; 3.5g silver gelatine leaves; seaweed vinegar mixture

MasterChef Australia

08 Jul 2026

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

Season

Ingredients

Mud Crab

800 gsea salt

1raw mud crab

Seaweed Vinegar Jelly

21 gsugar

45 ggrain flavoured vinegar

225 gwater

9 gwhite soy

4.5 gdark soy

30 gsake

4.5 gkombu

3 gbonito

0.3 gnori

0.3 gwakame

Fennel Milk Jelly

2fennel bulbs, (approximately 400g trimmed weight)

5 gfennel seeds

500 mlfull cream milk

3.5gsea salt

Apple Dashi

450 mlfridge cold grapeseed oil

3granny smith apples, chopped into quarters

4 gmirin

40 gwhite soy

2.5 gkombu

5 gbonito

Fennel Jam

75 gsugar

75 gwater

1fennel bulb

1lemon

20 gchardonnay balsamic vinegar

sea salt, to season

Seaweed Vinegar Jelly (Cont.)

3.5gsilver gelatine leaves

seaweed vinegar mixture

Sushi Vinegar

62 gcaster sugar

20 ggrain flavoured vinegar (A)

180 ggrain flavoured vinegar (B)

3 gkombu

6 gsea salt, to season

Fennel Milk Jelly

3 gsilver gelatine leaves

fennel milk

Buddha’s Hand Citrus Jam

1green buddha’s hand citrus

150 gsugar

150 gwater

3lemons

Pickled Palm Heart

1fresh palm heart

cold sushi vinegar

Crab Dressing

25 gshallot, peeled

2 tspextra virgin olive oil (A)

10 gfish sauce

50 gchardonnay balsamic vinegar

30 gmacadamia oil

14 gextra virgin olive oil (B)

sea salt, to season

Dashi Caviar

100 gapple dashi

apple, mirin and soy mixture in a jug

1.5 gagar agar

450 mlfridge cold grapeseed oil, in cannister

Garnish

2large macadamia nuts

5small young sea spray tips

5double purple micro shiso leaves

5small white alyssum flowers

5inner petals of marigold

Fennel Crème Fraîche

100 gcrème fraîche

40 gfennel jam

sea salt, to taste

To Assemble

40 gfennel crème fraîche

65 gpicked crab meat

crab dressing in a squeeze bottle

sea salt, to season

9 gdashi caviar pearls

buddha’s hand citrus jam, in a piping bag, 5mm hole snipped

1jelly cone

6 gmacadamia curls

5picked sea spray tips

5double purple micro shiso leaves

5white alyssum flowers

5inner marigold petals

5pickled palm heart

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

CrabSeaweedFennelAppleMain

Recipe by a MasterChef Australia contestant, Season 18. Originally published by Network 10 on 08 Jul 2026.

Original on 10 Play ↗