Kiddipedia
Recipe by Amy Hamilton, Chef-Patron, Liberte‘ Albany
Serves 6-8
Ingredients
2 mud crabs or 3 blue manna crabs, weighing 300-400g each
60g (¼ cup) green peppercorns
2 tsp cracked black pepper
Lemon juice to taste
250g butter at room temperature
6 golden shallots, finely diced
5 garlic cloves, crushed
150g fried shallots, store bought
½ Tbsp Maggi sauce
Garlic flowers to serve (optional)
150ml canola oil
For the fried shallot butter
In 50ml of canola oil, caramelise the shallots and garlic together until golden brown then leave to cool
Chef’s Tip: use a low to moderate heat to encourage caramelisation without burning. This should take approx 15 mins
Place the butter in a food processor and blend until it becomes light and fluffy
Add the cooled caramelised shallot mixture and the fried shallots and season with the Maggi sauce, 1 tsp cracked black pepper and lemon juice
Process until combined well
Set aside while you prepare the crab
For the crab
Remove and clean the heads
Remove the dead man’s fingers
Disjoint and cut each crab into 4-6 pieces then crack the legs and claws
Heat 100ml of canola oil in a large wok then throw in the crab pieces
Add the fried shallot butter. Depending on the size of your crabs, you might not use the whole 250gm so add half to start then more if you need. You don’t want the dish to be swimming in a pool of butter
Add the green peppercorns and 1tsp cracked black pepper
Toss until the crabs are cooked through
This should take approx. 15-20 mins
Check the seasoning once the crabs are cooked. Brighten with lemon if required
To serve
Place the crab on a platter, garnished with garlic flowers
Enjoy with your hands and your favourite people
