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What is your favourite way to eat mud crab? This is a question I often ask people because out of all the seafood in this country it is the one that strikes me as having a bit of personality to it. Do you like it steamed with aioli, Singapore chilli, salt and pepper, ginger and lemongrass or just in a white bread sandwich? I don’t have a favourite myself, but this simple pasta dish "Aglio e olio" (regarded as peasant food or college food, as it is what all the college kids in Italy eat because it is so cheap) with the addition of sweet hand picked mud crab, cannot be topped in my opinion.


  • 170 g cooked Linguine, angel hair, spaghettini or ravioli of mud crab

  • 4 Cloves Garlic minced

  • 0.25 cup Olive Oil

  • 1 banana Chilli

  • 1 Anchovy with a bit of anchovy oil

  • 3 tablespoons chopped Italian Parsley

  • 100 g cooked mud crab meat or other crab meat

  • sea salt

  • cracked Black pepper

  • 2 teaspoons bottarga (cured fish roe)


  • 1.

    Heat the oil with the garlic and chilli until starting to turn golden.

  • 2.

    Throw in the parsley and cook for 10 seconds to release the flavour.

  • 3.

    Add in the anchovy and oil.

  • 4.

    Cook your pasta until al dente and add to the sauce.

  • 5.

    Add in the cooked mud crab, toss and serve.

  • 6.

    Grate over bottarga and serve with a lemon wedge if you wish.


Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival

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Posted by DA5Report
This works well with prawns also
Posted by MA17Report
loved dish especially with mud crab does'nt have to be fresh
Posted by Sharon411Report
I cooked this dish and fed a group of 6 seasoned mud crab enthusiasts on a cold wintery day herein north Queensland when I had left over crab meat. Absolutely delicious, however missed out the borgata as didn't know what it was. So very difficult to find good mud crab recipes, this ones a keeper....we catch our own and therefore always fresh, so always looking.