Claypot Mud Crab Rice – Recipe 2

Several of my friends saw the recent post on the Claypot Crab Rice that I cooked recently and requested for me to cook for them. So I decided to use the opportunity to teach my best friend how to cook this dish. And to my happiness, Mud Crab were available when I went to the fresh market, so here is the amended recipe to suit for the cooking of Mud CrabNote : Mud Crab has more meat and is tastier vs the Flower Crab.


  • 1 kg Mud Crab – approx 2 medium sized one, cut and clean  
  • 2 cups of Japanese Rice – washed and drained
  • enough water to cook the rice (I use approx 2.5 cups of water)
  • 5 pips of garlic finely chopped
  • 3 shallots sliced finely chopped
  • 50 gm dried shrimp, washed (soaked in hot water for 30 minutes) and finely chopped
  • 3 big Portobello mushroom, diced into small cubes / chopped
  • 150 gm butter
  • salt to taste
  • 1 sprig of Scallion, chopped
  • 1 sprig of coriander, chopped (optional) 



    1. Heat the claypot slightly and then add in the butter. Melt the butter
    2. Add the garlic, dried shrimp and shallots. Saute them until fragrant
    3. Add in the mushroom and saute it for 3 minutes
    4. Add in the washed rice and saute until the the butter is fully absorb
    5. Add enough water to cook the rice and bring to boil
    6. Turn the heat to low and cover for 10 minutes
    7. Uncover and season with salt into the rice mixture (I use approx 1 teaspoon for the amount of rice)
    8. Stir the rice mixture to ensure that it does not stick to the bottom (this will only reduce the burn rice a little but does not guarantee that there will not be any burned rice at the bottom). Evenly lever the rice mixture
    9. Arrange the crab on top of the rice mixture. Cover and cook for another 15 minutes  
    10. Off the fire and let to rest for 5 minutes on the stove  
    11. Remove the crab and remove the crab meat from the shell
    12. Add the crab meat and the scallion + coriander (if you choose to add it) into the rice and mix well
    13. Ready to be served hot


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