🦀 ACK CHILLI MUD CRAB in the BBQ PAN 🦀
2 muddies

1 Large RED ONION halved & sliced

6 cloves of garlic finely chopped

2 tbsp. freshly chopped ginger

2 large red chilies

2 cups of veggie stock

1 800g TINNED CRUSHED TOMATOES

1 tbsp. tomato paste

3 limes

Dried Chili flakes to your taste

Fresh Coriander chopped for garnish

METHOD
Crabs cleaned; caprice & gills removed broken in half with nippers cracked slightly (allows sauce to infuse & shortens cooking time). Soften the onions in olive oil then add garlic, ginger & fresh chili till soft don’t overcook! Put tinned tomatoes & paste in simmer for 5 minutes check flavor & add chili flakes to your liking (be careful!) Then add the stock & muddies. Squeeze the limes over top when simmering and then cover with alfoil for 10 mins. At 5 minutes in turn the crab over so all of it has been submersed in the sauce. Easiest way to check if your crab is cooked is to pull a leg out of the body of it comes out clean your CHIILLI MUD CRAB is ready! Plate up and sprinkle with coriander.