Mud Crab with Pepperberry Mayonnaise

Cook Time 35 minutes

Servings 2


1 x 2kg whole mud crab, cleaned

4 bay leaves
1 bunch of thyme
½ tsp whole black peppercorns
2 egg yolks
2 tsp Dijon mustard 
Juice and zest of 1 lime
1 cup grapeseed or vegetable oil
½ tsp ground pepperberry


In a large wok, bring a few cups of sea water (if available) to the boil. If not available, simply boil tap water with a tablespoon of salt. Add the bay leaves, thyme and peppercorns, then place the mud crab on top. Cover with a lid and allow to steam until the crab turns a vibrant red.

In a bowl, whisk together the egg yolks, mustard, lime zest and a pinch of salt. Add the oil gradually, whisking continuously, then whisk in the lime juice and pepperberry until smooth.

Place the cooked crab on a bed of ice to stop the cooking process. Section the crab as desired and serve with the pepperberry mayonnaise.


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