Prep time: 30 minutes
Cook time: 20 minutes
Serves 4.
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Ingredients
2 live mud crabs
Lemon and lime wedges, to serve
Sliced red chilli, to garnish
Mango chilli dip
2 tsp coconut oil
2 small red chillies, chopped
2cm piece fresh ginger, finely grated
2 large mango, coarsely chopped
2 tsp caster sugar
2 tsp apple cider vinegar
2 tsp lime juice
Method
1. Place the crabs in the freezer or an ice slurry for 20 minutes.
2. Bring a large stock pot or saucepan of boiling salted water (preferably from the ocean) to a rapid boil. Add crabs and return water to a boil. Cook for 20 minutes per kg. Drain. Cut in half.
3. To make mango chilli dip, heat oil in a medium saucepan over medium heat. Add chillies and ginger and cook for 1 minute or until soft. Add mango and cook, stirring, for 5 minutes, lightly mashing with a fork or potato masher. Stir in sugar, vinegar and lime juice. Blend to form a coarse puree.
4. Serve mud crabs with man go chilli dip and lemon and lime wedges. Garnish with sliced red chilli.
