serves
2
prep
20 minutes
cook
15 minutes
difficulty
Mid
serves
2
people
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 1 whole uncooked mud crab (800g-1 kg), placed in the freezer for an hour or so to put to sleep
- 4 bay leaves
- 1 bunch thyme
- 1 tsp peppercorns
- 2 tsp Dijon mustard
- 2 egg yolks
- ½ tsp ground pepperberry
- 1 cup grapeseed or vegetable oil
- Juice and zest of 1 lime
- Salt
Chilling time: 1 hour
Instructions
To clean crab pull tail up with the thumbs and push forward to release shell. Clean the insides of bitter innards and feathers, leaving the rest intact.
Fill a wok one-third of the way up with water. Add the herbs and peppercorns and bring to the boil. Rest the mud crab in the wok and cover with a lid. Cook for 7-12 minutes.
Once cooked, immediately stop the cooking process by placing the crab in a bowl filled with ice and water.
Whisk together the mustard and egg yolks with a pinch of salt and pepperberry. Little by little add the oil ensuring the mayonnaise is whisked vigorously so it emulsifies. Once thick, add the lime zest and juice and season with salt.
Serve steamed crab with mayonnaise on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
