Mud Crab Two Ways

  • Steps
  • Ingredients


Mud Crab

  • Plunge the mud crab into a large bucket of heavily iced water for 15 minutes.
  • Put the crab directly into boiling salted water, reduce to a simmer and cook for 8 minutes.
  • Transfer the crab onto steel tray and refrigerate for 2 hours.
  • Once crab is chilled, remove the large front claws and set aside. Remove all of the legs from the mud crab and put aside in a separate bowl. Crack the main shell open and remove the body meat. Discard any of the brown. Crack the two main claws and remove the meat, add it to the body meat and finely shred all the meat with your fingers. Keep any leftover shell for the next preparation.
  • Transfer to a plastic container with chux and refrigerate until required.

Tomato Water

  • Set a large strainer with double layer of cheese cloth.
  • Wash the tomato thoroughly under running water.
  • Cut in quarters and blend in thermomix at maximun speed until becomes a watery paste. Transfer into the strainer with the cheese cloth and let to drop slowly.
  • Repeat this process with all the tomatoes pouring the next batches on top of the first one.
  • Pick each of the four angles of the cheesecloth and turn to create pressure so it strains faster. Once almost all the water is strained, press with your hands the tomato pulp to strain the remaining water.

Tomato and Crab Stock

  • Combine 5 litres of tomato water with the mud crab shells into a stockpot and bring to the boil.
  • Reduce to low heat and simmer for 30 minutes. Turn off the heat and let to infuse for another 30 minutes.
  • Strain through a fine sieve.
  • Once strained, add the rest 5 litres of tomato water

Confit Tomato

  • With a pairing knive score the tip of the tomato with a cross.
  • In a pot with 5 litres of boilong water, plunge the tomatoes for 30 seconds and then transfer them into a bowl with iced water.
  • Remove the skin by pulling it with the fingers. Cut in four and remove the seeds.
  • Lay a baking paper sheet onto a flat tray and lay the tomato quarters leaving a small space in between each other.
  • Sprinkle the evoo, icing sugar, fine salt, garli and bay leaves pieces.
  • Cook in oven at 75ºC, fan nº3 for 5 hours.
  • Cut into small pieces and keep submerged in evoo.

Scarlet Prawn Butter

  • Combine both ingredients in thermomix and blend at 90ºC at maximum speed for 5 minutes.
  • Strain through a fine sieve pressing with a small ladle. After this, filter again through coffee filter.

Caramelized milk protein

  • Heat up the scarlet prawn butter into a medium pot. Once starting to boil, add the skim milk powder and turn the heat to medium high. It is important from this moment that you keep stiring with whisk and keep looking at the color of the protein.
  • Once it starts to get a nice light brown colour transfer this mixture into a fine strainer and a metal bowl underneath so the protein stops cooking and the butter is not in contact with the protein.
  • Transfer the protein into a dehydrator tray with a damp cloth and let to dry overnight.

Dashi Butter

  • Blend both ingredients in thermomix until well combined.

Tomato Dipping Sauce

  • Wash the tomatoes under running water and pat dry.
  • Slice the tomatoes in four and transfer into a medium deep tray including the green stems of the tomato.
  • Add the rest of the ingredients and cook in oven at 170ºC for one hour and a half.
  • Pass, in batches, the cooked tomatoes through a mouli or potato ricer into a bowl.


  • Place stock in a saucepan and bring to a simmer, reduce heat to lowest setting and cover.
  • In a another heavy based saucepan melt the butter with the extra virgin olive oil over a medium heat. Add rice and a pinch of salt, and cook for 2-3 minutes, stirring constantly, until very hot but not colored; it should start to smell toasty.
  • Add the saffron and enough stock to just cover the rice and cook for 8 minutes, adding more stock, a ladle at a time as each one is absorbed, shaking the pan rather than stirring to combine.
  • Add another ladle of stock and start stirring, cook for another 7-9 minutes until rice is al dente, adding more stock as needed and stirring constantly. Remove the pan from the heat, cover and set aside for 1 minute. Add dashi butter, unsalted butter, Parmigiano-Reggiano and extra virgin olive oil and using a wooden spoon and shaking the pan, beat to create a creamy consistency, adding a little more stock if necessary to get the right consistency.

Cos Lettuce

  • Cut the base of the gem lettuce and pick all the leaves. Wash them under running water and pat dry.
  • With a sharp knife, trim the end of every leaf so they are all even.
  • Put the leaves in a small shallow ceramic bowl.

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