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About this product
Cooked mud crabs are Queensland's premium crab — rich, sweet claw and body meat. Crack and serve with seafood tools and finger bowls. Special-occasion centrepiece; One medium crab per person for picking, or share a large crab between two.
Product details & storage
Sold per piece. Origin: Australia.
Follow the supplied storage, preparation and use-by instructions. Check the label for ingredients and allergens.
Gold Coast delivery runs Monday to Saturday; Northern Rivers delivery runs Tuesday and Friday. Online pickup is at Varsity Lakes. Choose an available date at checkout.
Know your seafood
- Preparing & serving
- Use clean utensils and keep separate from raw seafood. Serve chilled, following the pack directions. Return unused food to the fridge promptly. If the cold chain has been broken or you are unsure how long it has been warm, discard it. Check the label for allergens.
- Keeping it fresh
- Transport chilled and refrigerate promptly at 0–4°C in a covered container, separate from raw seafood. Follow the pack use-by date and any shorter after-opening limit. Keep chilled until serving. If supplied frozen, keep at -18°C or colder and thaw in the fridge.
Customer Reviews
Key Facts
- Product
- Mud Crab Cooked 1kg -1.5kg
- Origin
- Australia
- Category
- Crabs
- Sold by
- per piece
- Availability
- In stock at Tasman Star Seafood
- Delivery
- Gold Coast delivery 7 days a week. Northern Rivers delivery Tuesday and Friday. Delivery options and fees are confirmed at checkout.
- Pickup
- Online order pickup is at Varsity Lakes (20 Casua Dr). Choose an available collection time at checkout.
Cook with this
Recipes and guides that use Mud Crab Cooked 1kg -1.5kg.

Guide
Singapore Chilli Crab with Queensland Mud Crab: The Hawker Classic at Home
Singapore's most famous dish, made with live Queensland mud crab. A sticky, spicy, sweet tomato chilli sauce, fried mantou style bread rolls, and one very messy, very good dinner.

Guide
How to Clean and Prepare Crab (and Pick the Meat)
How to clean a cooked crab and pick every bit of meat: what to remove, what's safe to eat, the mustard explained, and how to get the most from claws, body and legs.
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