Andrea Collins’ chilli mud crab

chilli-crab-300x136Originally from Cherbourg in Queensland, Andrea Collins is a respected community leader in the Nhulunbuy region of the Northern Territory. She was also a talented sportswoman, representing Queensland in basketball and managed the Aboriginal and Torres Strait Islander woman’s basketball tour of Canada and the US in 1988.


• 1 tablespoon butter

• Dollop of cooking oil

• Chopped red chilli, to taste

• 1 cup garlic cloves

• 1 cup diced red onion

• 2 cups finely chopped lemongrass

• 1/2 cup chopped red or green capsicum

• 1 cup chopped shallots

• 2 large teaspoons Green Thai Curry Paste

• 2 tins coconut milk

• 2 x Mud Crabs, cut into quarters (meat with shell) and break off claws

• Cooking oil

• 1 tablespoon butter

• 1 teaspoon chopped garlic

• 1 teaspoon chopped ginger

• 2 lemons, zest and juiced

• 1/2 cup chopped red or green capsicum

• 1 cup chopped shallots Salt and pepper


1. To make the sauce…Place butter and cooking oil in a semi-hot large saucepan. Add chilli, garlic, red onion, lemongrass, capsicum and shallots. Cook, stirring slowly, for 3-4 minutes or until onions are slightly brown. Reduce the heat and add green Thai curry paste and stir. When the mixture has thickened, add 2 tins of coconut milk and reduce the heat to a simmer. Take off the heat and set aside until the crabs are cooked.

2. To cook the crabs…Heat some oil in a wok. Add butter, garlic and ginger, then put in the crab quarters, shell, claws and all. Stir and cook until shell is red/orange colour and flesh is cooked. Add lemon juice to cooked crab meat. Cover while cooking to steam the meat if required.

3. Add cooked crab to pre-made chilli sauce in pan and heat slowly. Sprinkle finely chopped capsicum, lemon rind, red chilli and chopped shallots on top of dish and serve.

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