- 2 live mud crabs (1kg each)
- 6 large ripe tomatoes, skinned and coarsely chopped
- 2 large onions
- 500ml tomato puree
- 3 cloves garlic
- ½ bunch fresh parsley
- 24 black olives
- Salt and pepper
- 1 cup white wine
Place crabs in freezer for 30 – 45 minutes to put them to sleep.
Remove the top shell of crab carefully (do not crack), washout, remove gills and wash out and set aside. Crack shell of claws and body set aside.
For the Sauce
Finely chop onions and garlic and fry in olive oil.
Add dry herbs and tomatoes.
Add wine and bring to the boil.
Reduce by half.
Add 500ml tomato puree.
Cook for 20 minutes.
Replace top shell on mud crabs, place in sauce and simmer with lid on pot until crab is cooked (approx 7 minutes).
When cooked, add coarsely chopped fresh basil and olives.
Place mud crab on plate and pour sauce over.
Serve with pasta or polenta.
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