Mud Crab Luncheon
Updated: Jun 13, 2022
The Benson Hotel: 25th Feb 2022
Head Chef: Chef Wayne Golding
12.30pm-4pm incl. house beverage package.
$1500 inside table of 10 pax
SOLD OUT! Benson's Mud crab Luncheon is now sold out for this Friday.
We can't wait to welcome you all.
For anyone who has missed out, keep an eye out for our next guest speaker series!
What a clawsome day yesterday for our Mud Crab Luncheon! at The Benson
200x1kg Fresh QLD Crabs cooked and served with in 30 minutes
it took 3 day in preparations a team 4 chefs all day and to early hours of one of the nights
HOW TO COOK Chefs Wayne Chilli Crab
Whole Mud Crab Live
Place Crab in Ice Brine to kill crabs
Takes out of Ice and place in pot with salty water boiling cook 25 min
Run under water until cold.
Ice down, Clean wash heads out keep head for garnish ICED Down will dry out if left hot and look bad!
Cut crab into 4 pieces and crack claws
Place into vacuum bag seal with cold sauce pre made, Double vacuum pack the crabs as shell will break and leak.
Re heat in boiling water or steamer better option bulk cooks, Cut bag sauté in pan add drizzle egg when egg cooked serve with chilli and spring onion garnish
add Extra chilli paste if wanting hotter dish.
200 pax Sauce recipe
Sauce (cook in to giant pots half /half= recipe below.)
2kg Onion Fine Diced
1kg Ginger fresh Chopped Fine/or puree
1kg Chilli Paste
30 can A10 Tomato Can Whole Puree
2.5kg Brown Sugar
500ml Lite Kikkoman Soy Sauce (no salt needed as soy is salty)
Have the sauce hot ladle on crab drizzle in egg add hot steamed crab toss serve
Place cleaned Crab Heads on
Spring onion/shallot shaved fine
Long Red Chilli de seeded chopped fine serve
Toasted Garlic Baguette
Local Whole Chilli Crab
W/Side of Extra Spicy Chilli Sauce
Served W/ Share Dishes:
Chicken Rice Noodle Salad,
Lychee Fried Rice,
Lemon Thyme Wedge Potatoes
& Steamed Broccolini
Coffee & Tea
Catering to all dietary requirements as well
Possible to Swap Mud Crab to Chilli Beef Steak or Vegetarian Chilli Tofu