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.