We suggest pairing this Mud Crab featuring Sauvignon Blanc Butter and Chilli Pangrattato with a Cullen Amber Semillon Sauvignon Blanc.
Read on to discover the recipe. Plus explore our state-of-the-art Wine Cabinet collection in store or online and find the perfect appliance to cellar your Cullen Amber Semillon Sauvignon Blanc.
Prep 30 mins
Cook 45 mins
Serves 4
Ingredients
1.4kg live mud crab
2 tbs extra virgin olive oil
250g unsalted butter, chopped
4 garlic cloves, thinly sliced
1 cup Cullen Amber Semillon Sauvignon Blanc
½ cup fish stock
¼ cup lemon juice
Baby sorrel, to serve
Chilli Pangrattato
1 cup day-old sourdough breadcrumbs
1 tbs extra virgin olive oil
1 tsp lemon rind
1 tsp chilli flakes
1 tbs parsley, finely chopped
½ tsp sea salt flakes
Mud Crab with Sauvignon Blanc Butter and Chilli Pangrattato Method
1. To make the chilli pangrattato, preheat oven to 200°C/180°C fan-forced. Line a large tray with baking paper. Spread breadcrumbs on the tray and drizzle with olive oil. Bake for 12-15 minutes, or until golden brown. Stir in lemon rind, chilli, parsley and salt. Set aside.
2. Freeze mud crab for 1 hour to put to sleep. Place the crab on its back on a large chopping board. Working quickly, lift the abdominal flap and insert a knife through the body directly underneath where the tip of the flap was. Now insert the knife through the shallow depression at the front of the body, below the mouthparts, at an angle. Remove shell and save for later. Discard gills and reserve the ‘mustard’. With a heavy knife or cleaver, quarter the crab. Lay the claws flat and using the back of the knife, smack the middle of the claw firmly to break open the shell slightly.
3. Heat a large heavy-based pan or wok over medium heat. Add oil, butter and garlic. Cook, stirring, for 4-5 minutes or until garlic has softened. Stir in reserved ‘mustard’ until combined. Increase heat to high, add crab and gently coat with mixture using a large spoon. Add wine and stock, cover with a lid and cook, shaking pan occasionally, for 15 minutes or until crab is cooked. Remove the lid and stir through lemon juice.
4. To serve, place crab on a shallow dish, sprinkle with chilli pangrattato and baby sorrel.
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