MUD CRAB CON SALSA AL PEPERONCINO

Prep: 45 min | Cooking Time: 30 min | Serve: 4

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Growing up with the bold flavours of Italian cooking and now calling Sydney home, I love taking iconic local seafood like mud crab and giving it my own twist. This Chilli Mud Crab isn't the classic Singapore version—it's my way, using that rich, tangy sauce I developed but finished with Italian touches: a fragrant poaching broth with lemon and herbs, a light spiced fry for crunch, a beautiful mazzetto aromatico garnish, and a crispy topping I call "Crumble all'Aglio e Cipollotto Croccante". It's messy, fiery, saucy, and perfect for sharing with family or friends around the table. One generous 1.6 kg live mud crab serves 4 as a stunning centerpiece, pair it with steamed rice or crusty bread to soak up every drop.

For the Crab & Poaching Broth

Ingredients

• 1 live mud crab, approx. 1.6 kg

• Iced water (enough to submerge the crab)

• Water (enough for a large pot to poach)

• Pinch of salt

• Kibbled black pepper (to taste)

• Few juniper berries

• 2–3 bay leaves

• Handful of parsley stalks

• 2 whole lemons (quartered or halved)

For Dusting & Frying

Ingredients

• Tapioca flour (enough to lightly coat)

• Smoked paprika (to taste)

• Sweet paprika (to taste)

• Onion powder (to taste)

• Neutral oil for deep frying (enough for 180°C)

For the Seasoning Toss

Ingredients

• Salt

• Sugar

• Pinch of cinnamon

For the Chilli Sauce

Ingredients

• 25 g soy sauce

• 2 ml white vinegar

• 125 g ketchup

• 120 ml water

• 10 g chopped garlic

• 8 g chili flakes

• 200 ml cooked tomato sauce

For Garnish

Ingredients

• Mazzetto aromatico: few sprigs parsley, rosemary, bay leaf (or other aromatic leaves), tied with a chive

• Crumble all’Aglio e Cipollotto Croccante: equal parts fried garlic, fried eshallot (shallot), fried edamame

• ½ lemon, chargrilled

Method

Start by humanely putting the crab to sleep submerge it gently in a bowl of crushed ice and water for about 10 minutes until it’s calm and still.

Meanwhile, prepare the aromatic poaching broth in a large pot: add plenty of water, a good pinch of salt, kibbled black pepper, a few juniper berries, bay leaves, parsley stalks, and the 2 whole lemons (squeeze a bit then drop them in). Bring to a rolling boil, then reduce to a gentle simmer.

Place the crab into the simmering broth and poach gently for exactly 4 minutes, no longer, to keep the flesh tender and juicy. Quickly remove the crab and plunge it into an ice bath for at least 15 minutes to stop the cooking and chill it completely.

Once cold, move to cleaning: twist off the head (carapace), discard the gills (“barbetta”), remove the small flap tail on the underside, and use a small brush to scrub away any remaining mud from the shell and crevices.

Cut the body into 4 pieces. With the back of a heavy knife, gently crack the claws without breaking them open, so the juices stay locked in.

In a large mixing bowl, toss all the crab pieces (including head and claws) with a light coating of tapioca flour mixed with smoked paprika, sweet paprika, and onion powder, just enough for a thin, even dusting.

Heat neutral oil to 180°C in a deep fryer or wok. Carefully fry the head first on its own (watch it closely to avoid breaking the delicate shell).

Remove when golden and crisp.

Add the claws next and fry for 2 minutes. Then add the remaining body pieces and fry everything together for another 2 minutes (total fry time around 4 minutes).

Drain on paper towel or a rack to let excess oil drip off.

While still hot, transfer the fried crab to a bowl and toss lightly with a seasoning mix of salt, sugar, and a touch of cinnamon, this adds a subtle sweet-spicy lift.

For the sauce: in a pan over medium heat, cook the chili flakes and chopped garlic until fragrant (don’t burn the garlic). Add the soya sauce, white vinegar, ketchup, water, and tomato sauce. Stir well, bring to a simmer, and cook for a few minutes until it thickens slightly and the flavours come together. Keep hot.

To assemble: arrange the fried crab pieces beautifully on a large platter, piling them up with the claws on top for drama. Place the fried head proudly on the very top. Pour the hot chilli sauce generously over everything, letting it coat and pool around the pieces.

To Finish

Finish with the mazzetto aromatic tucked in nicely among the crab. Scatter the Crumble all’Aglio e Cipollotto Croccante over the top for crunch and aroma. Add the chargrilled lemon half on the side.

Serve immediately, messy hands encouraged!

“Where heat ignites sweetness, sauce clings to crunch, and every bite tells a Sydney-Italian story.”

📜 Chef’s Notes & Tips

The short poach keeps the crab succulent; overcooking makes it tough.

1. Cracking claws gently preserves the sweet juices—don’t smash too hard.

2. Adjust chilli flakes for your heat preference—this version has a good kick but isn’t overwhelming.

3. The cinnamon-sugar toss is my little secret for balance against the tangy sauce.

4. Storage: Best eaten fresh, but leftovers (if any!) can be refrigerated up to 1 day and reheated gently in a pan with extra sauce.

5. Substitutions: If edamame isn’t available for the crumble, try fried chickpeas or just extra fried garlic/shallot.