MUD CRAB (Scylla Serrata)

Other Names:
Black crab, green crab, mangrove cab, red crab, muddy, giant mud crab

Depth of Catch: Shallow - 20 fathom

Availability:
Limited supply January-May; Peak season in August-December

Characteristics:

Mud crabs are originally mangrove dwellers but now widely farmed in ponds with brackish water. They range in size from tiny babies to the giants at about 1.2 kilogram a piece. They have medium to firm textured meat with a delicate sweet flavor. They have much thicker shells than the blue or orange shelled crabs.

Salted water, ideally with water coming from the crab source, is used for cooking the crabs. Washing in fresh water results in watery crab meat with reduced flavor. Using salty water makes crab meat tough and tasty. In the absence of seawater, cooking salt is added to tap water at 25 g/l a large pot and then boiled. The crabs are placed in the pot on their backs, and then cooked for 20-25 minutes. The water may be seasoned with sliced lemon, black pepper, celery, garlic and onion. Cooked crabs are easier to pickle or season when two tablespoons of vinegar are added to the water. Cooked crabs should be immediately drained, cooled, and chilled in the refrigerator. The edible meat of crabs in the legs and along each side of the body is eaten as is or used in more elaborate dishes.

Range of Shelf Life:

Live mud crab can be held up to 5-7 days, depending on the quality of handling the crab has received. Frozen crab last up to 60 days

How To Store:

Fresh whole crab can be buried in ice.

Catch Area:
Philippine Islands (Visayas and Mindanao)

Season:
All year round depending on the area.

Packaging:
25lb-40lb per styro box

 

  

 

PRODUCT INQUIRY FORM

Gold River Seafood, Ltd. is committed to protecting the privacy and the confidentiality of personal information that is shared with us.

* First Name:

* Last Name:
Contact Number:
* Email Address:
How did you hear about us:
Other:
  Please Send Me Future Offers And Updates By Email
 
 
Product Inquiry:
 
 

 

 

Ginger and Spring Onion Mud CrabsPepper Crab recipeBoiled Mud Crabs

INGREDIENTS

  • 2 medium mud crabs
  • 2 tablespoons of minced ginger
  • 4 stalks spring onions (cut into 2-inch length)
  • 4 cloves garlic, chopped
  • 4 tablespoons cornflour
  • 2 tablespoons cooking oil
  • oil for deep frying
  • 1 tablespoon chopped coriander leaves

  • Sauce:
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon fish sauce
  • 1 teaspoon sugar
  • 3/4 cup water
  • 1/2 tablespoon cornflour
  

INSTRUCTIONS

Mix the sauce in the bowl. It should taste slightly sweet. Adjust according to taste.

Clean the crab and cut into segments. Crack crabs claws. Coat the cut parts of the crabs with cornflour.

Heat up a wok and add about 2 cups of cooking oil. When the oil is heated, deep fry the crab pieces. As soon as they turn red, remove from oil, strain the excess oil and set aside.

Heat up a clean wok, add 2 tablespoon of cooking oil. Add ginger and garlic and fry until fragrant. Then add the crabs and stir few times and then add the sauce.

Add the spring onions and give it a stir a couple of times until the crabs are well coated with the sauce. Taste and adjust seasoning. Dish up and garnish with coriander.

http://foodforfour.com/2009/12/ginger-and-spring-onion-mud-crab/comment-page-1/

INGREDIENTS

  • 10g Plain oil
  • 75g Kecap manis ABC brand
  • 120g Brown sugar
  • 8g Coriander seed, dried
  • 8g Black peppercorns
  • 85g Oyster sauce, maekrua brand
  • 50g Tamarind paste 105
  • 50g Butter, unsalted, cold, diced
  • 200g Coconut milk, creamy Thai or Samoan
  • 25g Garlic, peeled
 

INSTRUCTIONS

Pepper Crab Sauce:

Crush the peppercorns roughly. Crush the coriander seeds well. Heat a pot and add oil. Saute coriander seed, then add remaining ingredients and whisk well until thick and almost boiling. Remove from heat.

To prepare the crab:

Mud crabs should be heavy, alive and feisty. Mud crabs are never kind, lazy or magnanimous.They hate you with a passion, and if they got an arm loose they'd do a John Travolta at you, poking a claw skywards trying to pincer off a finger or two. They're pretty active, and very dangerous, so choose a lively one and handle with care. Avoid lethargic crabs or ones that seem light for the weight. You'll need to kill the crab, so do it quickly and cleanly to avoid unnecessary suffering. Turn the crab onto it's back and quickly slice through the head with a big knife. If ultra-violence with a blade isn't your thing, the crab can be put into the freezer for 30 minutes to put it to sleep.

Be careful not to freeze the meat though. This is SUCH a simple dish, but to get the most out of it, you need to deep fry the crab. It's best not to use a deep fryer for this – it makes the oil dirty and gives it a deep crab scent. A dedicated wok is ideal.

Slice the onion greens into long thin slivers lengthwise, then cut into 1 1/2 inch lengths. Thin slice the garlic from top to bottom, then lightly brown (toast) in a hot pan. Peel and shred the ginger. Place sesame seeds in a dry pan and toast over medium heat until lightly browned.

First clean the crab, by pulling out of the shell, pulling off the 'dead mans fingers'(inedible feathery gills), and cutting each half into 2-3 pieces.

Crack the thick heavy claws with a few solid taps from the back of a heavy chefs knife.

Heat the oil in a wok – enough to fry all the crab in. Heat the oil very hot, then add the crab pieces and fry until cooked through. The claws will take a little longer.

When the crab is cooked, remove from the oil, drain well, and toss throgh the hot pepper crab sauce. Garnish with spring onions.

http://chef-a-gogo.com/cooking-live-mud-crab-singapore-pepper-crab-recipe/

INGREDIENTS

  • 2 mud crabs 800 - 1000 grams each

  • salt
  • ice/iced water
  • lemon wedges
  

INSTRUCTIONS

Place the live mud crabs in the freezer for 30 - 45 minutes for a 800 gram crab, longer if required.

In the meantime bring a huge pot of salted water to the boil. One the crabs no longer move place in the water and boil for 15 minutes per 800 grams.

Fill a large bucket or sink with water and ice. Once crab is cooked place the crab directly into the iced water and leave for a further 15 minutes to cool completely.

Remove from iced water and drain. Cut crab into pieces or serve as desired.

Serve with lemon wedges and Seafood Cocktail Sauce or other dipping sauce of your choice.

http://adashofflavour.blogspot.com/2009/11/boiled-mud-crabs.html