If you’re terrified of cooking and preparing your own mud crab (like me!) then I’ve got something you need. The lovely folk at the Balcony Bar and Oyster Co. Byron Bay, where Executive Chef and Co-owner Sean Connelly presides over the pans and the menu, have passed on their Chilled Mud Crab Recipe for me to share with you!
The recipe includes all the instructions you need to prepare your very own ‘muddie’ at home. What a great idea for Christmas lunch. In fact, what a great idea for any lunch during these warmer days! If Sean’s Chilled Mud Crab Recipe still can’t motivate you to put your crab cooking fears aside, then I’ll let you in on a secret. The Chilled Mud Crab is a brand new menu item at the Balcony Bar and Oyster Co. so you can sit back and relax and let their kitchen do the work for you!
The latest menu at ‘The Balcony’ includes two new ‘Crab Shack’ dishes . Alongside the Chilled Mud Crab recipe is Sean’s Chilli Mud Crab, which is described as ‘not for the faint hearted’. Sounds right up my alley! Both would go down well as part of a long lunch or a sultry Summer’s evening on the balcony accompanied by my favourite Ginny Hendricks aperitif featuring Hendricks Gin matched with Elderflower liqueur and complemented by muddled cucumber and juniper berries.
The fresh, new menu at the Balcony Bar and Oyster Co. has a great Summer feel to it – just in time for the warmer high season here in Byron Bay. But never fear, plenty of the best-sellers have kept their place on the menu, like the Duck Fat Fish and Chips and the Japanese style Crispy Skinned Ocean Trout.
Happy Hours continue every day of the week between 4pm and 6pm and don’t forget $1 Oysters every Wednesday from 5pm – 6pm: Bookings essential!
If you haven’t ventured into the Balcony Bar and Oyster Co. in the past year there have been some big changes that you have missed. The new owners, Fraser Short and Sean Connelly, have crated a breezy and relaxed meeting place; where colonial ambience of the heritage building upstairs at 3 Lawson Street meets the seaside – with a bit of the Hamptons thrown in for good measure. The whitewashed walls provide a fresh backdrop for lush tropical plants, contrasting raw timber surfaces and turqiouse tiles with nautically toned soft furnishings. It’s a great place for a sunset drink or settle in for a while with a lingering menu.
Enjoy the Chilled Mud Crab Recipe! Big thanks to the Balcony Bar and Oyster Co. for sharing their recipe and photos.
BALCONY BAR AND OYSTER CO.
Corner Jonson & Lawson Streets, Byron Bay
OPEN: Monday – Friday: 11.30am Lunch, 3pm Limited Menu, 6pm Dinner.
Saturday & Sunday: 9am Breakfast, 12pm Lunch, 3pm Limited Menu, 6pm Dinner
Daily Sunset Happy Hour from 4pm – 6pm
Wednesday $1 Oysters from 5pm – 6pm
- 1kg Mud Crab
- Rock salt
- Large pot Boiling Water
- 100g Lemon
- 40g Mayonnaise
- Sean’s Hot Sauce.
- Ice the crab down for 30 minutes until it is asleep.
- Meanwhile bring the water and rock salt to the boil. The water needs to taste like the ocean but saltier!
- Place the crab into the water, turn down to a simmer and poach for 20 minutes. If your crab is larger than 1kg allow an additional 5 minutes of cooking time for every extra 100g.
- Refresh the crab in a large bowl of ice.
- To prepare the crab, remove the claws from the body. Crack each claw once and crack the forearms 2-3 times and put aside. Remove the hood and clean the body discarding the lady fingers (gills)
- Place the crab bottom up on a chopping board. Using a large knife separate the top shell from the body and clean out. Portion each half of the body into three and wipe away any mud or grey matter.
- On a large serving platter filled with ice ‘rebuild’ the crab piecing the cracked joints, body and top shell back together
- Serve the chilled mud crab with crackers, lemon, mayonnaise and Sean’s Hot Sauce and don’t forget the crab picks!