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Ingredients
- 1 live mud crab, about 1kg
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary, about 6cm each
- 200ml dry white wine
- 50g unsalted butter, cut into small cubes
- 6 sprigs parsley, leaves left on
- 1 tsp freshly ground pepper
- Salt
Method
Cook crab according to method outlined (left). Turn on its back and remove shell, then grey, feather-like gills. Split crab in half, top to bottom. Remove front claws and cut body into four pieces. Heat olive oil in a wok or braising pan and gently fry garlic and rosemary sprigs for 30 seconds. Add crab pieces and stir. Raise heat. Add wine and cook until a few spoonfuls remain. Turn off heat. Add butter, parsley sprigs, pepper and salt to taste. Stir well and serve hot.
