Hello i started this site because i simply love seafood and exploring the recipes i come across, Mud crab recipes are by far my favourite as i cant get enough of them.
Of all the mud crab recipes i have tryed, the one I like the most so far is :
Asian Style Salt & Pepper Mud Crab
- 2 mud crabs
- 2 teaspoons salt
- 2 teaspoons white peppercorns
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons vegetable oil
- 3cm ginger, grated finely
- 3 garlic cloves, chopped finely
- ¼ cup (60ml) shao hsing wine (or dry sherry)
- 2 teaspoons sugar
- 4 green onions, sliced thinly
- ½ cup coriander leaves
Place mud crabs in freezer for 30 minutes or until they have gone to sleep. Turn crab upside down and lift tail (or flap). Pull this away from the crab’s belly, turning crab over as you do so and pulling away main shell of crab as well. Pull away long grey ‘dead man’s fingers’ and any other little bits that are not the claws; discard. Wipe crab clean but try not to immerse in water.
Place your mud crabs on a chopping board and, using a heavy bladed knife, cut crab in half through body. Cut off main claw and then cut remaining part of body into 2 halves. Using back of the knife, bash shell of claws to allow flavour to get to meat and crab to cook more easily. Repeat process with second crab and set crab pieces aside.
Combine salt and both types of peppercorns in a mortar and pestle and pound until they are finely crushed.
Heat oil in wok and add ginger, garlic and half of the salt and pepper mixture. Stir-fry for 1-2 minutes or until mixture is very fragrant. Add crab and stir-fry until almost cooked. Finally, add combined shao hsing wine and sugar and bring to the boil. Cover and simmer for 5 minutes.
Toss in green onions and half of the coriander.
Serve immediately with remaining salt and pepper mixture for guests to help themselves.
More Mud Crab Recipes
Ginger and Spring Onion Mud Crabs
- 2 medium mud crabs
- 2 tablespoons of minced ginger
- 4 stalks spring onions (cut into 2-inch length)
- 4 cloves garlic, chopped
- 4 tablespoons cornflour
- 2 tablespoons cooking oil
- oil for deep frying
- 1 tablespoon chopped coriander leaves
- 2 tablespoons oyster sauce
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/4 teaspoon fish sauce
- 1 teaspoon sugar
- 3/4 cup water
- 1/2 tablespoon cornflour
Mix the sauce in the bowl. It should taste slightly sweet. Adjust according to taste.
Clean the Mud crab and cut into segments. Crack crabs claws.
Coat the cut parts of the crabs with cornflour.
Heat up a wok and add about 2 cups of cooking oil. When the oil is heated, deep fry the crab pieces. As soon as they turn red, remove from oil, strain the excess oil and set aside.
Heat up a clean wok, add 2 tablespoon of cooking oil. Add ginger and garlic and fry until fragrant. Then add the crabs and stir few times and then add the sauce.
Add the spring onions and give it a stir a couple of times until the crabs are well coated with the sauce. Taste and adjust seasoning.
Dish up and garnish with coriander.
Singapore Chilli Mud Crabs
- 1 tablespoon corn starch
- 7 tablespoons peanut oil
- 2 to 3 shallots, minced (about 1/2 cup)
- 1 1/2-inch knob ginger, grated (about 2 tablespoons)
- 6 medium garlic cloves, minced (about 2 tablespoons)
- 4 Thai chilies, minced
- 2 whole Mud Crabs
- 2 cups of chicken stock
- 1/4 cup tomato paste
- 1/2 cup hot-sweet chili sauce
- 1 large egg, beaten
- 1/2 cup thinly sliced green onions
- 1 cup parsley leaves
- Rice or Crunchy bread as a side
In small bowl, stir corn starch with 2 tablespoons water; set aside. In large wok with lid, heat oil over medium heat until simmering. Stir in shallots, ginger, garlic, and chilies. Cook until fragrant, stirring, about 1 minute.
Add crab pieces and chicken stock. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.
Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch and bring to boil to thicken.
Remove from heat and stir in egg. Stir in green onions. Ladle into serving dish, sprinkle with parsley, and serve.
If you have a favorite of your Mud crab Recipes feel free to post below i look forward to trying all and letting you know how good it was.