Mud Crab Mania

These tasty Queensland icons have become as much a part of the restaurant as all the rums in the bar. Our Chinese guests always order them and they have become our signature seafood. Thai Chilli (my own recipe) , Singapore Black Pepper or just the North Queensland staple of cold with fresh bread and butter and an ice cold beer they really are what we are all about.

Our chilli crab recipe is famous and is really a Thai curry style, rather than the traditional chilli crab of Singapore which is tomato based.

Fry some onion, garlic, ginger and chilli in a hot wok. Add some rogan josh curry paste and a couple of Kaffir Lime leaves, pour in some coconut cream, fish sauce, lime juice, palm sugar and sweet chili sauce and simmer for 20 minutes with some bruised lemon grass stalks.

Toss in some cracked and pre steamed crab, shallot stalks and simmer for just a few minutes before serving over steamed rice. Yumm!

Our local professional crabber recently relocated to Weipa but thankfully the airfreight system is working fine with boxes of beautiful full muddies arriving live every week so supply looks good. Weipa crabs don’t seem to be huge like they are down here from time to time but the whole crabs are packed with flesh and cook up an absolute treat