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Chilli Mud Crabs

Source www.eatshowandtell.com


  • 2 mud crabs (2kg in total)
  • 1/2 cup tomato sauce
  • 1/2 cup sweet chilli sauce
  • A couple squirts of Sriracha chilli sauce
  • 1 Tbsp cornstarch
  • 2 Tbsp vegetable oil
  • 1 Tbsp fish sauce
  • 4 cloves garlic, chopped fine
  • 1-1/2 inch ginger, chopped fine
  • 2 shallots, sliced thinly
  • 1 large tomato
  • 2-3 chilli’s
  • 3 eggs, beaten
  • 3/4 cup chicken stock
  • Shallots and coriander for garnish


There are a few ways to killing a crab. You can freeze them until they are killed, or if you don’t have time then stick a knife or chopstick into it’s chest. I’ll leave the choice upto you 

Prepare the crabs by cleaning them thoroughly, then cut them into four or five parts and crack the claws. There is no right or wrong way of doing this, just make sure it’s not demolished into a heap of goo.

Heat up the wok and while this is happening create the sauce by mixing tomato, sweet chilli and chilli sauce, cornstarch, chicken stock, water (optional), fish sauce

Add the oil, garlic, chilli and ginger to the wok and cook till fragant and brown.

Add the crabs and toss them around the wok briefly.

Add the sauce and toss the crabs around the sauce and let it come to a boil. Once it starts boiling cover the wok and let everything simmer for around 10-15 minutes.

Once this is done, if the crabs are bright orange then you are done. Pour the eggs into the wok and toss everything around until the eggs are cooked.

Plate it all up and garnish with spring onions.

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