Serves 2-4


Ingredients:

2 fresh blue swimmer crabs, approximately 500g each
½ cup (60g) plain flour
¼ cup (60ml) oil
1 medium onion, finely chopped
5cm piece fresh ginger, finely grated
4 cloves garlic, finely chopped
3-5 red chillies, finely chopped
2 cup (500ml) ready-made tomato pasta sauce
1 cup (250ml) water
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp rice vinegar
2 tbsp soft brown sugar


Method:

• Wash the crabs well and scrab the shells using a scourer. Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts. Hit the legs and larger front nippers with the flat side of the cleaver to crack the shells (to make it easier to eat the meat inside). 
• Lightly and carefully coat the shells with a little flour. Heat about 2 tablespoons oil in a large wok, cook one crab half at a time, carefully turning and holding the crab in the hot oil until the shell just turns red. Repeat with the remaining crab halves. 
• Add the remaining oil to the wok; cook the onion, ginger, garlic and chilli for 5 minutes over medium heat, stirring regularly. Add the tomato sauce, water, soy sauce, chilli sauce, vinegar and sugar. Bring to the boil and cook for 15 minutes. Return the crab to the wok and simmer, turning carefully in the sauce for 8-10 minutes or until the crab meat turns white. Do not overcook. Serve with steamed rice and provide finger bowls. 

Note: It is essential that only very fresh crabs are used so order them from your fishmonger the day before required, and insist on having crabs that have been freshly caught. Live crabs can be killed quickly by spearing them between the eyes (the fishmonger will do this for you if you prefer). Don't buy cooked crabs for this recipe, they must be fresh.


Nutrition per serve (4):
Protein 15g
Fat 15g
Carbohydrate 40g
Dietary Fibre 5g
Cholesterol 52mg
1503 kj (355 cal)

Serves 4


Ingredients:

1x1kg live mud crab
1 egg, lightly beaten
1 red chilli, finely sliced
½ tsp crushed garlic
½ tsp salt
¼ tsp ground white pepper
oil, for deep-frying

Seasoning Mix:
4 tbsp plain flour
4 tbsp rice flour
3 tsp caster sugar
1 tsp ground white pepper


Method:

• Place the crab in the freezer for 2 hours or until it is absolutely immobile and dead.


• Scrub the crab clean of any mossy bits. Pull back the apron from the underbelly and snap off. Twist off the legs and claws. Pull the body apart and remove the feathery gills and internal organs. Using a cleaver, chop the body into 4 pieces. Crack the claws with a good hit with the back of the cleaver.


• Combine the egg with the chilli, garlic, salt and pepper in a large bowl. Put the crab pieces in the mixture; cover and refrigerate overnight.


• To make Seasoning Mix: Sift all the seasoning ingredients together on a large plate. Dip all the crab segments in the seasoning and dust off excess.


• Heat the oil in a wok and deep-fry the claws for 7 to 8 minutes, the body portions for 3 to 4 minutes and the legs for 2 minutes. Drain on paper towels and serve.

Note: Eat the crab with your fingers. This dish should be served on its own, without rice.

Nutrition per Serve:
Protein 20g
Fat 2g
Carbohydrate 25g
Dietary Fibre 1g
Cholesterol 150mg
810 kJ (190cal)