With the right preparation, crab is fine festive fare.
1 live mud crab, about 1kg
3 tbsp extra virgin olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary, about 6cm each
200ml dry white wine
50g unsalted butter, cut into small cubes
6 sprigs parsley, leaves left on
1 tsp freshly ground pepper
Salt
Cook crab according to method outlined (left). Turn on its back and remove shell, then grey, feather-like gills. Split crab in half, top to bottom. Remove front claws and cut body into four pieces. Heat olive oil in a wok or braising pan and gently fry garlic and rosemary sprigs for 30 seconds. Add crab pieces and stir. Raise heat. Add wine and cook until a few spoonfuls remain. Turn off heat. Add butter, parsley sprigs, pepper and salt to taste. Stir well and serve hot.
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