Steamed Whole Mud Crab with Black Bean & Chilli Dressing

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By Neil Perry

Published 2008

  • About

I created this sauce back in 1984 at the Blue Water Grill in Bondi. I love it because all you do is steam the crab, toss it with the dressing, some spring onions and coriander, and you have a majestic dish. I love the saltiness of the black beans and I like using the Korean bean paste to give it a deep, rich almost smoky flavour. This sauce is stunning with all sorts of other seafood as well: drizzle it over steamed lobster, scallops, mussels or clams.