INGREDIENTS:
- 2 live mud crabs (about 1 1/4 kg each)*
- 1 1/2 tablespoons olive oil
- Table salt
- Ground black pepper
INSTRUCTIONS:
- Put the two live crabs to sleep by placing in the freezer for 45-60 minutes. Then, clean the crabs by removing the large claws first and sectioning each torso into 4 pieces pieces per crab, and crack the shells of the crab pieces using the back of your knife/cleaver (see Sydney Fish Markets video linked in the post above).
- Place a large heavy based metal pot over a medium/high heat (don't use a non stick pot as you may need to scour the pot after cooking). Add the olive oil then add 1 teaspoon salt and 1/2 teaspoon pepper. Add the large crab pieces to the pot first (large claws and the shoulder pieces) add another 1/2 teaspoon of salt and pepper to the pot and then put the lid on and shake the pot up and down to toss the pieces. Turn to heat down to medium and Cook for 7-8 minutes.
- Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper on the remaining crab pieces and add them to the pot. Top with a little more salt and pepper then put the lid on again and shake the pot to toss the pieces. If the pot is getting too dry or is burning, add a small about of water (only about a tablespoon) Leave on the heat for another 7-8 minutes to finish cooking.
- Serve and eat immediately.
