A not-to-be-missed farm gate


Couldn't drive by this one!

Couldn’t drive by this one!

Farm gates (and fishes) have been a bit scarce on the trip to date, but hopefully this will improve as we travel on. When we were told by Croc and Crab tour owners Mark and Julianne that they sell crabs from home for $30 each, and that said crabs would most likely be over 1kg we knew we’d have to have one. Our crab was actually 1.5kg, he came with his claws tied and so went quite quietly off into the freezer to go to sleep.

We do a fair bit of crabbing ourselves, but only for blue swimmers which are pretty easy to deal with. Mud crabs are big, mean things, with big, mean claws and they terrify me, whose job it is to haul the pots into the boat and empty them into the box on board.  Mud crabbing would also involve buying a few  ( big) crab pots and quite frankly, we don’t have any more space for any more pots.

One big claw!

One big claw!

Buying the crab turned out to be the easy bit. It took a trip to two shops on either side of town (about 4ks apart as “town” is split into three distinct areas) to finally find 6 spring onions and  a tube of chopped coriander (no fresh to be had anywhere). We had the rest of the recipes ingredients with us, although I had to sub balsamic vinegar for the Chinese black vinegar required. If I was to make this again, I’d add in a teaspoon or two of ground black pepper, and extra vinegar to give the sauce a bit extra kick.

$30  well spent

$30 well spent

We made a huge mess of ourselves eating it, but it was worth it! Here’s the recipe my friend Pat posted to food.com. She got it off the Cook and the Chef

Ginger Crab

  • 1 kg crab (mud crab raw or live
  • 80 ml peanut oil (4 tablespoons)
  • 1 red onion, (roughly chopped)
  • 2 chilies chopped fine
  • 1 2.5cm piece ginger, (peeled and julienned)
  • 3 garlic cloves
  • 1 red onion, (roughly chopped)
  • 6 spring onions, cut into 2.5cm pieces, separate white and green)
  • 1 red capsicum  into strips
  • 60 ml rice wine (shoaxing specified)
  • 10 g white  sugar
  • 40 ml oyster sauce
  • 20 ml sesame oil
  • 60 ml chicken stock
  • 10 ml black vinegar
  • 1/2 cup coriander leaves
Ginger Crab!

Ginger Crab!

Method

  1. Freeze mud crab for 30 minutes and then blanch in boiling hot water, then submerge into ice water to refresh.
  2. Remove the top carapace, clean and chop the crab in quarters, remove lungs and crack the claws by hitting them across the middle with a knife.
  3. Mix the shoaxing wine, oyster sauce, sesame oil and stock and vinegar in a jug and set aside.
  4. Add some off cuts of ginger and spring onion to the water in a pot on which you can sit a bamboo steamer, add the crabs to the steamer and steam for about 6 to 8 minutes.
  5. Heat the peanut oil in the wok until smoking.
  6. Add onion and cook till almost translucent and then add garlic and cook for a few minutes.
  7. Add the julienned ginger and chillies if using, 1 inch lengths of spring onion white part and the capsicum and sugar and fry a few minutes until fragrant.
  8. Add crabs and toss, then add the set aside sauce mix and cook for a few minutes (I just had this all mixed in a jug to pour in).
  9. Sprinkle with reserved sliced spring onion greens and coriander leaves on serving .
  10. Serve with steamed rice.
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