Mud Crab
Characteristics
WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Shrink Wrap, Plastic
FLESH COLOUR
Translucent when raw and white to off-white when cooked. Shell turns red when cooked.
COOKING METHODS
Steam/Microwave, Poach, Deep Fry, Shallow Fry, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
The Mud Crab has a moist meat with a distinctive sweet flavour. Crabs can be purchased cooked or raw. Be careful not to overcook the crab in the initial stages. If you add a little vinegar during the cooking process it will make the meat easier to remove. Never put live crabs directly into boiling water or the meat will toughen and legs or claws may fall off. It is better to put them to sleep first by placing them in the fridge. Unwooded, dry white wine styles are ideal so as not to overpower the sweet flavour of the mud crab. Semillons from New South Wales or Chardonnays from Western Australia would be ideal.
Sourced and/or adapted from: Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.