Pre­pare a Mud Crab

GQ (Australia) - - TASTE & TRAVEL -

Long stared at these bound beasts at the lo­cal mar­ket, a lit­tle fear­ful of their power and won­dered how to clean them up for cook­ing? Well, won­der no more – use this method to pre­pare muds for pot-roast­ing or stir-fry­ing, know­ing these crabs are ideal for such cook­ing meth­ods thanks to the thick shell pro­tect­ing the del­i­cate in­te­rior flesh. And be sure to pur­chase the crabs live. Then leave un­der ice or in a freezer for 30 min­utes to one hour be­fore han­dling – en­sur­ing hu­mane treat­ment and sweet, soft meat.

LAY THE ICED MUD CRAB ON ITS BACK AND, US­ING A SOLID CLEAVER, CUT THROUGH THE MID­LINE. 1.

2. PULL THE TOP SHELL FROM THE BODY OF EACH HALF AND RE­MOVE THE GUT, LEAV­ING LIVER AND ROE.

RE­MOVE THE GREY LUNGS – THE ‘DEAD MAN’S FIN­GERS’. 3.

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