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Mediterranean Mud Crab

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 top shell of crab carefully (do not crack), wash out, 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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