Scary seafood: How to cook abalone, marron, mud crab, squid, sea urchin

You've held on to your fear of preparing seafood for too long. Now's the perfect time to experiment with the ocean's bounty. The tough

Mud crab

What is it?

These giant crustaceans love getting down and dirty – you'll find these guys soaking in silty mangrove waters, muddy tidal flats, and shallow river estuaries all along the Australian coast.

Why is it special?

If a size does matter, mud crabs have got it going on. The body usually grows between 17 and 30 centimeters, and their thick, robust claws produce decent chunks of firm, fleshy meat. They're hefty beasts, too, weighing anywhere between 500 grams and three kilograms. Yes, this means the price is high but it's worth paying up for their sweet flavor and juicy meat.

How do I prepare it?

Mud crabs are usually sold live and you should try to pick one that has its shell firmly intact without any discoloration near the joints – a sign that it's been out of the water for a while. Watch those claws: the strong pincers can remain in a painful grip even when the arm is detached from the body; use heavy-duty gloves and large tongs when handling. The most humane way to prepare crabs is to put them in the freezer for 45 minutes to knock them out, then promptly drop them in rapidly boiling water for about five minutes (depending on size) until the shell turns red. The general rule is 80-90 seconds per 100 grams.

How do I eat it?

Chef Dan Hong suggests boiling in a deep pot of salted water infused with aromatics such as ginger, star anise, garlic, onions, herbs, and Shao Hsing wine, and serve with rice. You can also pick plainly cooked meat from the shell and add to a pan of hot olive oil, white wine, garlic, and chili. Toss the mixture with freshly cooked linguine, a good heaping of chopped parsley, and a squeeze of lemon. Or try Adam Liaw's Singapore chili mud crab recipe. er, the task, the more delicious the result.