Ben’s Mud Crab Sandwiches

Ben’s Mud Crab Sandwiches


  • The meat of 1-2 mud crabs
  • 2 tablepoons Butter
  • 1 clove garlic
  • Brioche buns (or just plain if you prefer)


Aioli Ingredients

  • 3-4 dollops of whole egg mayonnaise
  • 1 knob garlic
  • 3-4 stalks of flat leaf parsley
  • 1 lemon


To cook your mud crab, bring a large pot of salty water to the boil and chuck in your mud crab. After 15 minutes, take the crab out and put it straight into a salt brine which is ice and salt in water which will stop the cooking process.

Once cooled, clean your mud crab – removing as much of that juicy meat as possible. Set aside in the fridge.

To make the aioli, put 3-4 dollops of whole egg mayonnaise into a small bowl. Into that, grate the rind of 1 lemon, then cut that lemon in half, and squeeze in the juice of one half. Roughly chop your parsley and add that in too.

Grab your knob of garlic and roast in the oven till it’s nice and soft. Remove 1-2 cloves (you can store the rest in the fridge drizzled with a little olive oil for future use). Crush the garlic cloves with a little salt and add them to the mayo mixture. Give it a good stir.

Toast your brioche buns in the oven, and in the meantime, get your cooked crab meat back out of the fridge. To a skillet over heat, add your butter and another crushed clove of garlic, then add your crab meat and gently warm while your buns are toasting.

Once all the crab is warmed and your buns are toasted, take off the heat, and start building your sandwich!

Add your aioli to the top and bottom bun to bind the filling together, add your crab meat and some sliced cos and celery hearts.


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