Mud Crab with Mustard Sauce

• 4 kg mud crab, legs detached and claws cracked
• 100 g butter
• 6

Prepare the mud crabs. Reserve the mustard and any roe. Melt the butter in a large stockpot and soften the shallots and garlic over a low flame. Add the mud crab, herbs and peppers and keep turning until the shells begin to colour. Add the wine and fish stock, cover with a tight-fitting lid and cook over a high heat for ten to 12 minutes, by which time the crab should be cooked. Remove from the