Mud Crab Recipes
Our approach to our work on the Central Queensland coastal mudflats and estuaries is serious, but whether you’re a serious foodie/chef making a special-occasion feast or an average Joe who’s just looking for the next meal, these mud crab recipes will make it enticing and memorable. MACA Mud Crab consistently capture the finest produce for our valued customers across Australia and is the best place to start for unmatched quality and flavour.
Boiled Mud Crab
Ingredients
- 1 live mud crab (approximately 1.5 to 2 kg)
- Water for boiling
- 1/4 cup salt (for the boiling water)
- 2 lemons, halved
- Fresh herbs (such as parsley or coriander), for garnish
- Melted butter or your preferred dipping sauce, for serving
Instructions
- Prepare a large pot or a crab boiling pot filled with water. Add salt to the water and bring it to a rolling boil.
- While the water is boiling, carefully handle the live mud crab. Lift the crab from the back, holding it firmly but gently. Use caution to avoid any injuries from its claws. Place the crab in the boiling water, ensuring it is fully submerged.
- Allow the crab to boil for approximately 10-12 minutes per kilogram. The shell should turn bright orange, indicating it is cooked. The flesh should be opaque and firm but still tender.
- Once cooked, carefully remove the crab from the pot using tongs or a slotted spoon, allowing excess water to drain.
- Serve the boiled mud crab on a large platter or individual plates. Squeeze fresh lemon juice over the crab for added tanginess.
- Garnish with fresh herbs like parsley or coriander to enhance the presentation and flavor.
- Serve the boiled mud crab with melted butter or your preferred dipping sauce on the side. The succulent crab meat can be enjoyed by cracking the shell and extracting the flesh.
- Enjoy the delightful flavors of the boiled mud crab, savoring its tender meat and succulent taste.
Notes
Boiled mud crab is often served with side dishes like garlic butter prawns, crusty bread, or a fresh salad for a complete seafood feast.
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Salt Baked Mud Crab
Ingredients
- 1 live mud crab (approximately 1.5 to 2 kg)
- 2 kg coarse sea salt
- 4 egg whites
- 1 lemon, sliced
- Fresh herbs (such as thyme or rosemary), for flavor (optional)
- Melted butter or your preferred dipping sauce, for serving
Instructions
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine the coarse sea salt and egg whites. Mix well until the salt is evenly coated with the egg whites, forming a thick paste-like consistency.
- Prepare a baking tray or dish lined with aluminum foil. Spread a layer of the salt mixture on the bottom of the tray, creating a bed for the mud crab.
- Place the live mud crab on top of the salt bed. If desired, you can add slices of lemon and fresh herbs inside the crab's cavity for added flavor.
- Generously cover the mud crab with the remaining salt mixture, ensuring it is completely sealed. The crab should be entirely buried in the salt.
- Transfer the baking tray to the preheated oven and bake for about 25-30 minutes, or until the salt crust hardens and turns golden brown.
- Carefully remove the salt-baked mud crab from the oven and allow it to rest for a few minutes.
- To serve, crack open the salt crust using a mallet or a spoon, revealing the aromatic mud crab inside. Remove the crab from the shell, separating the legs and claws from the body.
- Serve the salt-baked mud crab with melted butter or your preferred dipping sauce. Enjoy the succulent and flavorful meat of the crab.
- Delight in the unique flavors and tender texture of the salt-baked mud crab. This cooking method infuses the crab with a subtle salty taste while keeping the meat moist and succulent.
Notes
Be cautious when cracking open the salt crust as it may be hot. Ensure the crab is fully cooked by checking that the flesh is opaque and firm.
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Chilli Mud Crab
Ingredients
- 1 live mud crab (approximately 1.5 to 2 kg)
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 2 red chillies, deseeded and finely chopped
- 1 tablespoon ginger, grated
- 2 tablespoons tomato paste
- 1 cup chicken or seafood broth
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch, dissolved in 2 tablespoons of water
- Spring onions, chopped (for garnish)
- Fresh coriander leaves (for garnish)
- Steamed rice, to serve
Instructions
- Prepare the mud crab by removing the top shell and cleaning out the gills and intestines. Rinse the crab thoroughly and pat it dry. Cut the crab into pieces, cracking the claws slightly to allow the flavors to penetrate.
- Heat vegetable oil in a large wok or deep skillet over medium heat. Add chopped onion, minced garlic, chopped red chillies, and grated ginger. Stir-fry for a few minutes until fragrant and the onion becomes translucent.
- Add tomato paste to the wok and cook for another minute, stirring well to combine with the aromatics.
- Pour in the chicken or seafood broth, followed by soy sauce, sweet chili sauce, and oyster sauce. Stir the mixture and bring it to a simmer.
- Gently add the mud crab pieces to the wok, ensuring they are coated with the sauce. Cover the wok and let it cook for about 8-10 minutes, or until the crab is cooked through and the shells turn vibrant orange.
- Remove the lid and add the cornstarch mixture to the sauce, stirring continuously until the sauce thickens slightly. This will help to coat the crab pieces evenly.
- Transfer the Chilli Crab to a serving dish. Garnish with chopped spring onions and fresh coriander leaves for added freshness and flavor.
- Serve the Chilli Crab hot with steamed rice on the side to soak up the delicious sauce.
- Enjoy the bold and spicy flavors of this Chilli Crab recipe, where succulent mud crab combines with a fragrant and zesty sauce for a delightful seafood experience.
Notes
It's recommended to have a crab cracker or a mallet on hand to crack open the shell and access the tender crab meat.
© 2024 Copyright Maca Mudcrabs
American Style Smoky BBQ Mud Crab
Ingredients
- 1 live mud crab (approximately 1.5 to 2 kg)
- 1/2 cup BBQ sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Preheat your BBQ grill to medium-high heat.
- Prepare the mud crab by removing the top shell and cleaning out the gills and intestines. Rinse the crab thoroughly and pat it dry.
- In a bowl, combine BBQ sauce, Worcestershire sauce, soy sauce, honey, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the BBQ marinade.
- Brush the marinade generously all over the mud crab, ensuring it is coated on both sides.
- Place the mud crab directly on the BBQ grill, shell side down. Close the lid and let it cook for about 6-8 minutes.
- Carefully flip the crab over using tongs and brush additional marinade on the exposed flesh. Close the lid and cook for another 6-8 minutes, or until the crab meat is opaque and cooked through.
- Once cooked, transfer the smoky BBQ mud crab to a serving platter. Garnish with fresh parsley or cilantro for added freshness and color.
- Serve the American Style Smoky BBQ Mud Crab with lemon wedges on the side for a tangy kick. Provide additional BBQ sauce for dipping if desired.
- Enjoy the mouthwatering flavors of this American-style smoky BBQ mud crab. The combination of smoky and savory notes, enhanced by the BBQ marinade, will create a delightful and satisfying seafood feast.
Notes
Remember to handle the hot crab with caution and use crab crackers or a mallet to crack open the shell and extract the meat.
© 2024 Copyright Maca Mudcrabs