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Mud crab (Scylla olivacea) is a valuable crustacean that has been consumed as nutritious foods for human body maintenance, delicacy tasting and for medicinal purposes. This study aimed to develop a novel mud crab extract processed through lactic acid fermentation. The objective is to compare the nutritional value, antioxidant properties and lipid profiling of mud crab muscles and hepatopancreas extract. Protein content in mud crab muscles extract (MCME) was significantly (p .05) different to HE. The DPPH-radical scavenging activity of both extracts was similar (p > .05). However, the ferric reducing antioxidant power in MCME was higher (p