ROZ'S YUMMO CHILLI CRAB

[roz]

INGREDIENTS
CRABS - Muddies are best, raw, cleaned and broken into portions, crack open large claws.
FRESH GARLIC - Finely chopped, I allow 3 cloves for 2 crabs.
SOY SAUCE - 1 Tablespoon for 2 crabs
DRIED CHILLI FLAKES - About 1 heaped teaspoon per crab.
SWEET CHILLI SAUCE - Roughly 1 tablespoon per crab.
OIL - For frying.
METHOD.
Heat oil in wok or pan, toss in crab pieces with chilli flakes and garlic. Stir fry for about 4 minutes, do not allow chilli and garlic to burn. Splash soy sauce over crabs, about 1 tablespoon for 2 crabs, then add sweet chilli sauce, roughly 1 tablespoon per crab or more if desired. I prefer Trident brand Sweet Chilli & Ginger (Yummo).
Stir and cover for an extra 3-4 minutes cooking. Watch for burning as there is a high sugar content in the sweet chilli sauce.
Serve hot & this is definately finger food.
* Also must mention quantities can be varied, I love ridiculous amounts of garlic and chilli.

[mini696]

Yum. Gonna have to try that.

[roz]

FAILED TO MENTION!!!! PERRRRRFECT WITH COLD BEER.

[agnes_jack]

That dinner at your place is sounding good Roz :D

Regards, Tony

[roz]

OK Tony,
If I can pull up a few muddies in Feb. You won't be sorry.

[Derek Bullock]

Roz

Have you tried the same recipe with a good few tablespoons of finely grated fresh ginger. Yummmmmmmmmmmmmmmmmmmm.


Derek

[roz]

Well yes I have, but I usually get the chilli & ginger sauce, to save carting around to many ingredients, although I must admit fresh ginger is on par with fresh garlic and you don't need to keep either in a fridge when out camping.
Regards Roz.

[PG]

That does sound very nice but I just can't get over the great taste of plain old mudcrab cooked in the salt water it came from, chilled down and with a cold fourex....oh geez, my mouth is drooling as I type this.
Is it possible that it's not so much a case of all the other ingredients making the crab taste great...more like the crab making all those other ingredients taste better?... ;)
Good to see some recipes in here...I'm interested in cooking fish different ways but I'm a diehard saltwater crab cooker. Boring huh?

[baldyhead]

paul.g do you clean your crab before cooking it. ie Get rid of dead mans fingers and the other sh*t?
cheers baldy

[PG]

Yes I do. I pith it from the back by jabbing a screwdriver right through to the front from where the flap joins the carapace(shell). Then wriggle it around until there's no eye response. That's a fair indication the brain is buggered.
Then I peel the carapace off from back to front (takes some effort sometimes) and clean out all the inside body fat and organs and gills etc. Usually if you lever the last joint of the crab claw away from the body, the claw will drop off and you'll have no chance of a nerve twitching and closing the claw on your finger.
Once this is all cleaned out, rinse off thoroughly ( generally in the water the crab came from) and cook for about 15 to 20 mins in that water or just tapwater with about 2 handfuls of salt per 10 litre pot.
Since I've started doing this I'm convinced the crab tastes a whole lot better than cooking whole and I feel better about killing the crab quickly and humanely instead of boiling alive.
Chill to refrigerator temp, serve with a cold fourex and some good company.

[roz]

Paul is absolutely correct, once you have tasted muddies done that way you will understand. BIG DIFFERENCE!! Same goes for my chilli recipe, waste of time if you don't clean Mr Crab first.
Roz

[baldyhead]

I couldn't agree more Roz & Paul
cheers baldy

[zedjack33]

Nice work, Cheers Roz.
Gonna go em tonight. Caught a good sum yesterday. Nice and fresh.

Thanks again.

Cheers Zedjack33 [smiley=jester.gif] [smiley=jester.gif] [smiley=jester.gif]