Method:

1. Start by removing the meat from the Blue Swimmer Crab, setting it aside while keeping the shells.

2. In a medium-sized saucepan, sauté the diced onion, celery, carrot, garlic, bay leaves, and tomato with a splash of olive oil. Cook until translucent and soft.

3. Add the crab shells, brandy, and a pinch of salt. Continue cooking until the brandy has evaporated.

4. Add just enough water to cover the crab shells and simmer until the sauce reduces and thickens. Once done, strain the sauce and set it aside.

5. Lightly poach the crab meat in the strained sauce for 30 seconds.

6. In a mixing bowl, toss the strained crab meat with your choice of fresh herbs, diced cucumber, and radish.

7. Cut the sourdough the way you prefer it. Circles, stars, half way, whatever shape brings joy to your plate!

8. Shallow fry the sourdough in olive oil over medium heat until golden and crispy on both sides.

9. Once fried, add the crispy sourdough to the crab sauce and allow them to absorb some of the sauce until they soften slightly but remain crispy (around 30 seconds). Then plate them.

10. Place a small mound of crab meat salad on each sourdough, then carefully layer the thinly sliced raw scallops on top. Season the scallops with salt, fennel pollen, and pink pepper.

11. Finish with a light drizzle of olive oil and a scattering of fresh herbs.