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By Liam Tomlin
Published 2005
Mud crab is preferable as it is large and consequently easy to pick, giving a higher yield of meat. Many recipes call for a court bouillon in which to cook crab, however, to cook them in simmering salted water is acceptable as the flavour of a court bouillon does not necessarily penetrate the thick shell of a mud crab and is more suitable for cooking soft-shell crabs.