While exploring the coast, we came across an absolutely giant mud crab – easily one of the biggest we’ve ever seen. With just our hands and a bit of patience, we managed to catch it, but then had to ...

Mud crabs are all about meat. Their claws alone could be a whole meal if you're lucky. The flesh is firm, dense, and has a ...

As demand for mud crabs skyrockets across Asia, overfishing and habitat loss are putting them at risk.

mud crabs from Queensland and the Northern Territory), sustainably sourced and ethically killed to order. Crab, of course! It’s hard to go past garlic-chilli crab, wok-tossed with olive oil and ...

mud crabs from Queensland and the Northern Territory), sustainably sourced and ethically killed to order. It’s hard to go past garlic-chilli crab, wok-tossed with olive oil and soy as well as ...

In Malaysia, the wild-caught mud crabs are flown directly from Sri Lanka ... If you want more prawns, try the Garlic Chilli Prawn. The wild-caught reservoir prawns served at the eatery also ...

when she added bottled chilli sauce to her stir-fried crabs which she sold from a pushcart in Kallang. Using mud crabs, which are known for their deliciously sweet and juicy flesh, chilli crab ...

Priced at $168++, each serving gets you around 1.5kg of mud crab, which can feed up to three diners. It also comes with eight mini mantou, an essential side in any crab dish. Kicking things off this ...

The Garlic Chilli Crab is another great way to enjoy the mud crabs here. Alongside the classic garlic and chilli combination, Italian olive oil and Japanese soy sauce played a vital role in giving the ...

calamansi ponzu and a chilli vinegar inspired by chicken rice chilli. “Order male crabs for more claw meat, and female crabs for tender sweet meat,” the menu advises. Mud crabs served here range from ...

Ministry of Crab is most known for serving fresh Sri Lankan mud crabs which can weigh anything ... or with Sri Lankan curry or garlic chilli. Photograph: Ministry of Crab / Instagram Chef Dharshan ...

I once had a dish like this on a boat in Sydney, made with Australian mud crabs, but it works very well with our brown crabs. The more I make it the more it veers towards a Sichuan-style dish ...