Pot Roasted Coffs Harbour Spanner Crab, sauce Rouille

2 raw Spanner Crab - cleaned and quartered
2 tbs butter
50ml olive oil
1 heaped tsp cracked black pepper
10 cloves of caramelised garlic
300mls crab stock
3 spring onions - blanched and cut into shells
2 tbs shellfish oil
1 bunch flat leaf parsley picked
1 handful picked fennel greens

For the crab stock:
500g Spanner Crab shells ( can be substituted for prawn shells)
1 brown onion chopped
1 carrot chopped
1 tbs coriander seeds
1 tsp fennel seeds
1/2 bunch of thyme
1 tsp peppercorns
1 ripe tomatoes chopped
300mls white wine
2 tbs tomato paste
2L water
pinch of saffron

In a deep pot sweat off carrot and onion in a little oil over high heat, add crab shells and cook until shells begin to turn red.
Add thyme, peppercorns, coriander and fennel seeds, sweat 2-3 mins.
Add tomato paste, cook out for further 2 mins.
Add white wine and reduce by half, add tomatoes, saffron and water. Simmer for 30mins. Strain and set aside.

For sauce Rouille:
150ml home made mayonnaise - quality store bought is ok
1 medium potato - boiled and mashed
80g sourdough bread heart
pinch of saffron soaked in 30ml warm water
2 cloves garlic
1 roasted red capsicum peeled
1 tbs Sherry vinegar
squeeze of lemon
3 tbs crab stock

Combine all ingredients in food processor, blend to smooth consistency.
season to taste.

To pot roast Crab:
Pre-heat oven 200c
In a medium pot with lid, heat  50ml olive oil and butter until butter begins to foam. Add crab quarters, cook for 1 1/2 mins until crab begins to colour. Turn crab quarters over and repeat.
Add cracked black pepper and crab stock, bring to boil.
Once at the boil, add spring onions and garlic. Place lid on pot and put pot in oven. Roast for 6-8 minutes depending on size of crab, until crab is firm but not overcooked.
Return to stovetop, add shellfish oil, lemon juice, herbs, salt and pepper to taste.

Serve with sauce Rouille and toasted sourdough bread.