Crab meat orecchiette

My father’s friend gave some mud crabs. My mother cooked it and gave me six mud crab. I decided to add to orecchiette. As I intended to eat orecchiette with just vegetables. Best to eat the crab when it’s still fresh and already cooked.

Ask my mother for method how she cook the mud crab. I have included it to share with everyone. I am experimenting using sliced smoked oceans trout, avocado and tomato to make extravagant sauce to go with crab meat orecchiette.

This is a luxury meal. You can prepare this meal for your loves one. To me it’s luxury as crab is expensive to buy and I got it free and cooked by my mother the crab. All I did were to cool it then crack the shell and dig out the meat to add in with my orecchiette. It’s delicious, comforting and enjoyable. Let’s cook!!!



6 medium size mud crab, peeled after cooked gives you about 250 g meat
1/2 c water to cook the crab with 1 Tsp salt


2 cloves garlic, minced
2 carrots sliced 1 cm thick and long
1 – 2 small carrots cut into match sticks
250 g sliced brown mushrooms
a few sprigs of coriander, tear the leaves
2 stalks of spring onion, cut thinly
250 g orecchiette, cooked according to instruction, drain and set aside
60 g butter
1/2 c Sauvignon Blanc
1/8 c chicken stock

Extravagant Sauce

2 medium tomatoes
50 g sliced smoked oceans trout
1 avocado, removed seed
5 Tbs lemon juice
3 Tbs water


Cook the crabs with water in a large wok for 15-20 minutes until cooked (turn orange in colour). Remove from wok to cool, set aside. Once cool, peel the meats out from the shells. Set aside until later.

Meanwhile cook orecchiette in microwave for 18 -20 minutes. Blend tomatoes, smoked oceans trout, avocado, lemon juice and water until becomes running thick paste; set aside. Heat oil in saucepan, add butter until melted. Then add garlic cook till fragrant. Next add the carrots, cook for 5 minutes, add in mushrooms, stock, orecchiette, blended sauce, and cook further 7 minutes. Season with salt and pepper.

Now add the crab meat, spring onion, coriander and wine, toss around to mix in the orecchiette and vegetables for 2 minutes. Check the seasoning. Serve with some fresh spring onion, chilli flakes and a glass of Sauvignon Blanc.

Note: Sauce is thick. You might want to add more stock or water. You might want to use Parmesan instead of chilli flakes.