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Mud crab with pepper and rosemary

STEVE MANFREDI

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Mud crab with pepper and rosemary
Mud crab with pepper and rosemaryPaul Miller

With the right preparation, crab is fine festive fare.

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Ingredients

  • 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

Method

  1. 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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