My Kitchen Rules: The recipe for Danny and Sonia’s Townsville mud crab with mango chilli dip

Townsville mud crab with mango chilli dip

Prep time: 30 mins

Cook time: 20 mins

Serves: 4

Ingredients

• 2 live mud crabs
• Lemon and lime wedges, to serve
• Sliced red chilli, to garnish

Mango chilli dip

• 2 tsp coconut oil
• 2 small red chillies, chopped
• 2cm piece fresh ginger, finely grated
• 2 large mango, coarsely chopped
• 2 tsp caster sugar
• 2 tsp apple cider vinegar
• 2 tsp lime juice

Method

1 Place the crabs in the freezer or an ice slurry for 20 minutes.

2 Bring a large stock pot or saucepan of boiling salted water (preferably from the ocean) to a rapid boil. Add crabs and return water to a boil. Cook for 20 minutes per kg. Drain. Cut in half.

3 To make mango chilli dip, heat oil in a medium saucepan over medium heat. Add chillies and ginger and cook for 1 minute or until soft. Add mango and cook, stirring, for 5 minutes, lightly mashing with a fork or potato masher. Stir in sugar, vinegar and lime juice. Blend to form a coarse puree.

4 Serve mud crabs with mango chilli dip and lemon and lime wedges. Garnish with sliced red chilli.