• 8 lb. live mud crab
• Saltwater slurry:
  • 2 lb. crushed ice
  • 8 cups water
  • 8 oz. salt
• 3½ oz. butter
• 6 golden shallots, finely chopped
• 3 thyme sprigs
• 1 bay leaf
• freshly ground black pepper
• ¼ tsp. chayenne pepper
• 1 cup good champagne
• 5 fl oz. fish stock:
  • 2 lb. fish bones and heads
  • 1½ oz. butter
  • Diced ½ leek (white part only), ½ carrot, ½ onion, 1 stick of celery, 2 button mushrooms
  • 1 cup dry white wine
  • 6 parsley stalks, finely chopped
  • 2 sprigs thyme
  • 1 bay leaf
  • 6 peppercorns
  • 5 cups cold water
• Sauce:
  • 2½ fl oz. Cognac
  • 1½ oz. butter
  • light cream
  • 2 egg yolks
  • salt

• To prepare the mud crab, place the live mud crab in the saltwater slurry for five minutes to kill it.  Scrub it all over with a brush under cold running water to remove any mud that may be clinging to the shell.   Cut the crab in half with a large kitchen knife.  Reserve the juices, together with the mustard and roe is there are any.  Remove the top 'shield' of the crab and discard it, together with the feathery gills around the tops of the legs.  Sever the legs and claws with the knife or a sharp cleaver.  Crack the claws with sharp blows from the back of the knife or use a cleaver.  Cook immediately, as crab tends to lose its moisture if there is any delay.
• To cook the crab, dirst melt butter in a large stockpot over a low hear and soften the shallots.  Add the mud crab, herbs and peppers.  Keep turning the crab until the shells begin to color (approx. 5 minutes).  Add the Champagne and stok, cover with a tight-fitting lid, and cook over a high hear for 10-12 minutes.  Remove from the heat and keep warm.
• To prepare the sauce, strain the liquid from the cooked crab into a separate saucepan, and bring to a boil.  Turn down the heat and whisk in the Cognac.  Turn off the heat.
• To make fish stock, roughly chop fish into 1½-inch pieces and wash chopped bones.  melt the butter over a low flame, add vegetables and cook until soft.  Add the fish bones, stir, then add herbs, wine and peppercorns.  Reduce to 1/3 of original volume.  Add water and bring to a simmer, skimming fat and scum from the surface.  Simmer for 34 minutes with frequent skimming.  Strain through a fine sieve whilst gently pressing the ingredients.
• In a separate bowl, beat the crab mustard and any roe into the cream and egg yolks.  Pass this mixture through a fine sieve into the sauce.  Mux thoroughly with a whisk and season with salt.
• To serve, pile the mud crab onto a serving plate or into a bowl, pour over the sauce and sprinkle with parsley.  Place individual finger bowls on the table.

Make 4-6 servings.

Recipe supplied by the Master Chef of Hotel Inter·Continental Sydney, Australia