Before we start, this is my preferred way of cooking a Mudcrab. Many people enjoy cooking their Mudcrab whole with all its innards and do not crack and eat it until it is cooked.
I for one love Mudcrab that has been cleaned before it is cooked. I have found that, funnily enough, it tastes sweeter and cleaner. Anyway here is what I do:
First catch your Muddie and tie it up (Refer to “How to tie a Mudcrab).
1. Find the centre of the back flap as shown and insert a sharp rod, which in this case is a screwdriver. Sometimes the crab may throw their nippers, however, this is no cause for alarm and will not affect the taste.
2. Insert the screwdriver through the crab until it has almost come out near his eyes and rotate until he has stopped moving.
3. Place your thumb and insert it under the back flap of the crab.
4. Pull the head off the crab with the other hand pushing in a downward motion until it is removed. This can be hard if the Mudcrab is full of meat.
5. Split the crab by holding both sides and cracking it apart
6. Remove all gills feeder flaps at the front of the crab and roughly pull out their entrails.
7. Gently wash the crab so there are no entrails left and this is a good time to wash any mud from their shell.
8. Now they are ready to cook.
9. Prepare the water by placing in a handful of rock salt (Normal salt is also fine)
Note: Never boil Muddies in Freshwater – they just don’t taste the same.
Make sure that the water is boiling when you place them into the water. Once the Muddies are in the water, wait for the water to boil again and boil them for 12 minutes.
10. Drain cooked Mudcrab and cool.
Written by Rod Cumming Copyright 2013