Mud Crab Recipes: Crab Masala, Black Pepper Crab and Steamed Crab

Mud crab is a dish for sharing: a big pot in the middle of the table, crackers and finger bowls at hand, and plenty of naan to mop up the gravy. Its sweet, rich meat and heavy claws suit bold Pakistani flavours. Here are three recipes for mud crab – a classic crab masala, a black pepper crab and a lighter ginger-garlic steamed crab. Each serves about four.

Before You Cook

• Start with good crab. Use live or very freshly killed crab, or cleaned and cut crab cooked the same day.
• Crack the claws. Tap each claw once or twice with the back of a heavy knife or a rolling pin so it cracks without shattering. This lets heat and masala reach the meat.
• Know when it is done. The shell turns bright orange-red and the meat becomes white and opaque throughout. Larger pieces and whole claws take longest.

1. Crab Masala (Kekra Karahi Style)

A thick, tomato-onion masala that clings to every piece. Time: about 45 minutes with cleaned and cut crab.

Ingredients

• About 1.5–2 kg mud crab, cleaned and cut, claws cracked
• 5 tbsp oil
• 2 medium onions, finely sliced
• 1½ tbsp ginger-garlic paste
• 4 medium tomatoes, chopped
• 1½ tsp red chilli powder, ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, salt to taste
• 2 tbsp yogurt, whisked
• 4–5 green chillies, a handful of fresh coriander, 1 tsp garam masala
• Juice of half a lemon

Method

1. Heat the oil in a large karahi or wide pot and fry the onions until golden.
2. Add the ginger-garlic paste and stir for a minute, then add the tomatoes and all the powdered spices with salt. Cook, stirring, until the tomatoes break down and the oil separates, about 10–12 minutes.
3. Stir in the yogurt and cook for 2–3 minutes. If you saved the yellowish crab butter from the top shells, stir it in now.
4. Add the crab pieces and claws and turn them well to coat. Add about half a cup of water, cover tightly and cook on medium heat for 12–15 minutes, stirring once or twice, until the shells are bright orange-red and the thickest claw meat is opaque.
5. Uncover, add the green chillies and garam masala, and cook on high heat for 2–3 minutes to thicken the masala.
6. Finish with coriander and lemon juice. Serve with naan, paratha or plain rice.

Tip: keep the lid on while the crab cooks. The steam does most of the work and keeps the meat moist.

2. Black Pepper Crab

Butter, garlic, curry leaves and plenty of freshly crushed black pepper – a less tomato-heavy dish that lets the sweetness of the crab come through. Time: about 35 minutes.

Ingredients

• About 1.5 kg mud crab, cleaned and cut, claws cracked
• 3 tbsp butter and 2 tbsp oil
• 10 garlic cloves, finely chopped, and 1 tbsp finely chopped ginger
• 1 small onion, finely chopped
• 2 sprigs curry leaves
• 2 tbsp freshly crushed black pepper
• 2 tbsp soy sauce, 1 tsp sugar, salt to taste
• Spring onions to garnish

Method

1. Heat the oil and half the butter in a wok or karahi. Add the crab pieces in batches and stir-fry for 3–4 minutes until the shells start to turn red. Lift out.
2. Add the remaining butter, garlic, ginger, onion and curry leaves, and stir for 2 minutes until fragrant.
3. Add the black pepper, soy sauce, sugar and a little salt, then return the crab and add about a third of a cup of water.
4. Cover and cook on medium heat for 8–10 minutes, tossing once, until the shells are fully orange-red and the meat is opaque throughout.
5. Uncover and toss on high heat until the sauce is glossy and coats the crab. Garnish with spring onions.

Tip: crush the pepper fresh in a mortar; pre-ground pepper tastes flat in this dish.

3. Lighter Option: Steamed Ginger-Garlic Crab

Gentle steaming keeps the meat sweet and needs very little oil. Time: about 30 minutes.

Ingredients

• About 1.5 kg mud crab, cleaned and cut, claws cracked
• 2 tbsp julienned ginger and 6 garlic cloves, thinly sliced
• 2 green chillies, sliced
• 1 tsp oil, salt and black pepper
• Lemon wedges and fresh coriander
• For dipping: lemon juice, a little chaat masala and crushed garlic

Method

1. Arrange the crab pieces in a heatproof dish that fits inside your steamer or a large covered pot set up with a rack.
2. Scatter over the ginger, garlic, chillies, a pinch of salt and pepper, and drizzle with the oil.
3. Steam over rapidly boiling water, covered, for 15–20 minutes depending on size, until the shells are bright orange-red and the meat is white and opaque right through the claws.
4. Garnish with coriander and serve with lemon wedges and the dipping sauce.

Tip: save the juices in the dish – with a little water and black pepper, they make a quick crab broth.

Serving Mud Crab at Home

Put out crab crackers or small hammers, picks for the claw meat, plenty of napkins and finger bowls of warm water with lemon. A crab masala night pairs well with a lighter second dish such as grilled Jumbo Prawns. For more on cleaning and keeping crab, see our mud crab storage and handling guide.

Time to Cook

Whether you go for a rich masala, a peppery stir-fry or a light steam, the keys are the same: very fresh crab, cracked claws and cooking until the meat is opaque throughout. Choose whole or cleaned and cut on the Mud Crab (Kekra) page, and explore the rest of the Crabs & Other Seafood range.

Frequently asked questions

How long does mud crab take to cook in a masala?

Cleaned and cut crab usually needs about 12–15 minutes covered in the masala, depending on the size of the pieces. Check the thickest part of a claw: the meat should be white and opaque throughout.

Can I use whole crabs for crab masala?

Yes, but clean and cut them first so the masala reaches the meat and the inedible gills are removed. Cooking whole crabs is better suited to steaming or boiling.

What should I serve with crab masala?

Naan, paratha or plain boiled rice work best with the thick gravy. A simple kachumber salad and lemon wedges balance the richness.

How do I get meat out of the claws easily?

Crack the claws before cooking, then use a crab cracker or the back of a spoon at the table. A small pick or a fork handle helps pull the meat from the tips.