Mud Crabs Live 800gm - 900gm each

Fresh Live Mud Crabs.

TO COOK

The shell is a dull dark blue-green to mottled brown when uncooked; like all crustaceans, they turn orange when cooked.

Average yield is 25% (from claws and body, largely from front claws). The flesh is translucent when raw and white to off-white when cooked, it has a medium-strong, sweet flavour, low oiliness and is moist and flaky. Body meat has a medium texture, while claw meat is firmer. Some people enjoy the stronger-tasting ‘mustard’ or brown meat (internal organs) in the body.

The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 45 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half or dropping into rapidly boiling water. See NSW Department of Primary Industries and RSPCA for more details.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry (it’s best to partially cook by steaming, boiling or poaching before pan- or stir-frying).

Do not recook cooked Crabs, pick the meat and use it in salads, sandwiches, as a garnish for soups, or in dishes where it is just gently warmed, such as pasta, risotto, Crab cakes and omelettes. The large front claws can be battered or crumbed (with or without stuffing) and deep-fried.

GOES WELL WITH

Anchovies, black pepper, butter, chervil, chilli, coconut, coriander, cream, fish sauce, dill, garlic, ginger, lemon, lemongrass, lime, mayonnaise, nutmeg, onion, parsley, soy sauce, tarragon, tomatoes, turmeric.