Name: Blood lime and chilli mud crab
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp cornflour; 80 ml (⅓ cup) vegetable oil; 1 live mud crabs (1kg each), killed humanely, cleaned, quartered, shells cracked (see note); 35 gm ginger, finely chopped; 3 garlic cloves, finely chopped; 200 gm diced tomatoes; 1 tbsp caster sugar; Mixed sea succulents, to serve; Damper, to serve; Blood lime and chilli paste; 100 gm Massaman paste; 100 gm Chilli paste with soybean oil; 5 long red chillies, finely chopped; 2 frozen blood limes, thawed, sliced, plus extra slices, to serve; 285 gm piquillo peppers in a jar, drained; 1 onion, finely chopped

Blood lime and chilli mud crab

This crab recipe is best eaten outside, with sleeves rolled up, in a drippy finger-licking mess.

Skip to Recipe

Serves 4

Prep

25M

Cook

30M

Total

55M

This vibrant remake of the classic Singapore chilli mud crab calls on Australian blood lime for the sweet and sour hit. It’s best eaten outside, with sleeves rolled up, in a drippy, finger-licking mess. Serve with damper to soak up the excess sauce.

Try one of our flavourful native Australian recipes for dinner tonight.

Ingredients

1 tbsp cornflour

80 ml (⅓ cup) vegetable oil

1 live mud crabs (1kg each), killed humanely, cleaned, quartered, shells cracked (see note)

35 gm ginger, finely chopped

3 garlic cloves, finely chopped

200 gm diced tomatoes

1 tbsp caster sugar

Mixed sea succulents, to serve

Damper, to serve

Blood lime and chilli paste

100 gm Massaman paste

100 gm Chilli paste with soybean oil

5 long red chillies, finely chopped

2 frozen blood limes, thawed, sliced, plus extra slices, to serve

285 gm piquillo peppers in a jar, drained

1 onion, finely chopped

Method

1.Whisk cornflour and 560ml water in a bowl to combine; set aside. For chilli paste, place ingredients in a blender and blend to a paste; set aside.

2.Heat oil in a large heavy-based saucepan over medium-high heat. Cook crab, in batches, turning frequently, until starting to colour (3-5 minutes). Remove crab with a slotted spoon and set aside.

3.Add chilli paste, ginger and garlic to pan; cook until fragrant (2-3 minutes). Stir in tomato, sugar and cornflour mixture and bring to the boil (5-6 minutes). Return crab to pan; cook partially covered with a lid, turning crab occasionally until cooked through (15-20 minutes). Season and top with sea succulents and blood limes. Serve with damper on the side.

To select meaty crabs, look for those with well-rounded teeth on their claws. To cook evenly, crack crab shells and claws first. Chilli paste with soybean oil is available from Asian grocers.
Notes

Profile Dominic Smith

Styling by Vivien Walsh Stylist

Vivien Walsh is a Sydney-based stylist specialising in food, lifestyle and interiors. With 17 years’ experience, her work has appeared in Gourmet Traveller, Stellar and for brands including Westfield, Woolworths, Merivale and Four Seasons.

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