Mud Crab

Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

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  • 500 g (1 lb 2 oz) mud crab
  • sea salt


Plunge the mud crab into a large bucket of heavily iced water for 15 minutes. This will help to humanely dispatch it. After 15 minutes, place the tip of a large sharp knife between the eyes and spike the mud crab.

Put the crab directly into boiling salted water, reduce to a simmer and cook for approximately 8 minutes. Transfer the crab onto a steel tray and refrigerate for 2 hours. Once the crab is chilled, remove the large front claws and set aside. Remove all of the legs from the mud crab and put aside in a separate bowl. Crack the main shell open and remove the body meat. Discard any of the brown mustard. Crack the two main front claws and remove the meat: add it to the body meat and finely shred all the meat with your fingers. Cover and refrigerate until required. You will need approximately 100 g (3½ oz) of this meat.