In Darwin one of the lucky things we get to do is to take the tinny out into the rivers just off the Darwin Harbour to catch some giant mud crabs. There’s nothing better than coming home with a feast of Darwin “Muddies” to cook up and enjoy.

Darwin mud crabs have a very sweet, delicious taste and can be enjoyed many different ways. Most times we just eat them fresh straight from the pot. Spread out plenty of newspaper over the outdoor table, a few water bowls, hammers and go for it.

But for a special occasion and when we have time we all love “My Magnificent Chilli Mud Crabs.” The flavours just explode in your mouth and if you can’t eat it all it just gets better the next day.

There are a few fishing charters in Darwin who can take you mud crabbing or you can buy them live from MR Barra or sometimes at Parap and Rapid Creek markets.

So when visiting Darwin, take the opportunity and experience catching, cooking and eating delicious Darwin Mud Crabs. As a special gift to readers of my blog, here’s my secret recipe which is easy to make and can be changed to suit your taste buds.

4 mud crab, cut into sections

6 tablespoons peanut oil or any oil you have

6-8 cloves garlic, chopped

4 tablespoons ginger, julienned or crushed (use to your taste)

2 tablespoons coriander root

4-6 red chillies, chopped

1 red capsicum sliced

2 tablespoons fish sauce to suit your taste

Juice of 2-3 limes

2 tablespoons sugar

Sprinkle of sea salt to taste

½ cup of your favourite sweet chilli sauce or chilli sauce

1-2 cups chicken stock

4-6 whole green spring onions chopped

1/2 cup chopped coriander

Coriander sprigs, for garnish

METHOD

For this recipe we use live mud crabs which we freeze to kill them humanly. You can use crabs which have been cooked but the flesh will not be as juicy.

Remove the top head shell and gills and throw away.

Rinse lightly to clean out

Cut crab in into 4 pieces and pull off big claws.

Crack the claws slightly with a cleaver or hammer so they allow the sauce to get in.

Heat wok and add oil.

Add garlic, ginger, coriander root and chilli. Be careful not to burn ingredients.

Add sliced red capsicum

Add crab tossing for 1-2 minutes

Add fish sauce, chilli sauce, lime juice, chicken stock, sugar and salt

Toss ingredients then cover with lid and cook for 10-12 minutes.

Toss spring onions and coriander through.

Serve straight from the wok
I hope you all enjoy my magnificent chilli mud crab recipe as much as we do and feel free to share it with your friends and family.

Warmly,

Denise

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