Simple recipes my mother jotted down for me, on the occasion of my marriage. This supper serves four. These do not travel well, but one can use leftover mudcrab this way if fresh crab meat is unavailable. You may season these quite liberally, as some find the flavor of mudcrab too earthy for their taste. Steam mudcrabs enough to obtain a pound of their succulent flesh, taking care to sort out the cartilage and shell. Add to the meat a half-pound of equal parts of imperial, and barley flour. Add water until the mixture can be formed into a ball. Season liberally with salt and ground peppercorns.