Warning: this post contain images and explanations of how to kill a mud crab
Today I had the freshest mud crab I’ve ever had in my life. In reality, it’s also the freshest seafood period I’ve ever had.
Doug, a friend of the family, lives in Bundaberg and so while Mum and I were boozing at the Bundaberg Rum Distillery, Doug and Hubby were setting pods to catch some muddies for dinner.
We all went and checked on them a few hours later and to my absolute delight we had caught 3 big ones and 2 babies which we threw back.
Doug is an avid fisherman and also an avid cook when it comes to the fresh stuff he catches. He showed me how to kill them with a knife through the butt into the brain and then how to pull them apart and clean them.
We cooked using the following recipe. A dollop of butter in a bowl with about 6 cloves of garlic finely chopped, a couple of tablespoons of ginger, some lime zest and juice of half a lime. Mix it all together, added the crab and cooked it in a hot frypan until the shell turned pink.
The final verdict, wow! From the nets to the plate in less than a half hour, the most amazing seafood I’ve ever had. I really wish I could have bottled the smell and the taste, I would have made a fortune.