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.