Over the weekend my dad got hold of these massive mud crabs. Guess who he called first to share the experience? No surprises there. Ahh, the benefits of a foodie’s son… My being a “foodie” I owe a lot to him. He doesn’t refer to himself as such but he definitely is one. We don’t see eye to eye on a lot of things but when it comes to food we almost always agree.
I would normally head the Singapore style Chilli Crab direction but somehow it did not feel right on that occasion. I wanted to make the most of such excellent produce. Heavy sauce I thought would mask all that fresh crab goodness. So instead, I went the Salt & Pepper route.
I’ve only done this recipe using prawns. Crab is not that much of a deviation I figured.
Because of the size of these mud crabs I only used one in this recipe. It was enough to keep two people happy.
Salt & Pepper Mud Crab ala Beancounter
1 large mud crab cleaned and quartered.
Seasoned flour (cornflour or plain flour seasoned with salt and pepper)
Lots of oil for deep frying
1 onion chopped
2-3 cloves garlic chopped
1 chilli chopped
1 tablespoon salt
½ tablespoon sugar
Freshly cracked black pepper to taste
Spring onions chopped
- In a hot pan dry roast the salt, sugar and pepper. This should probably take less than 5 minutes. Take off the heat and set aside.
- Heat up lots of oil for deep frying.
- Dust the crab pieces in seasoned flour. Deep fry these till cooked. The timing depends on how big the pieces are. Set aside.
- In a large wok, heat up a bit of oil. Sauté the onion, garlic and chillies for a couple of minutes.
- Throw in the crab piece and toss for a couple more minutes.
- Sprinkle your pre-prepared salt/sugar/pepper mixture and toss a bit more. Add the spring onions just before serving.