Comments on: Chilli Crab a la Marketman

By: Cecilia

Cecilia — Thu, 18 Jun 2009 22:09:08 +0000

Sad, scared, intimidated … Your photo of the crab brings out these emotions in me. I usually do not eat shellfish due, and I am intimidated to prepare crabs and lobsters, so I usually just settle for shrimp. But I think I will have to try this recipe someday soon. My mouth always waters whenever I see photos of Chili Crab or some sort similar.

By: Blaise Fortuna

Blaise Fortuna — Tue, 07 Aug 2007 05:43:24 +0000

I love crabs, but that pre-frying picture just made me… sad.. aww…

By: Marketman

Marketman — Mon, 10 Jul 2006 22:16:09 +0000

Miguel, perhpas the closest recipe I have posted is crab with glass noodles which you can see here https://www.marketmanila.com/archives/alimango-at-sotanghon-crab-with-glass-noodles – hope that’s what you had in mind…

By: Miguel Peru

Miguel Peru — Mon, 10 Jul 2006 18:58:31 +0000

Hello ‘m from peru nd i so much interedetd in south est asia food. I m lookin for a recipe of crab beehoon similar vto teh one served at sin huan resturant in Saingapore.

Thank you for helping

Miguel Medina Peru

By: eva

eva — Sat, 12 Nov 2005 14:24:11 +0000

matagal ko na hinahanap kung pano magluto ng chili crab (singapore, east coast seafood center style)…and i think this is the one closest to that recipe..i will try this tomorrow…thanks for the recipe..

some unsolicited advice: when in Singapore, try the Bee Hoon Crab in Sin Huat Restaurant…This restaurant is along Lorong 34, Geylang (Im not sure if i got the correct street number but this restaurant is opposite an Esso gasoline station along the stretch of Geylang…)…We just found out about this superb crab recipe and personally, i like it more than the Chili Crab…because it is not too spicy and I can appreciate the taste of the female Sri Lankan crab(grabe!) more…If it was not referred by a friend, we wouldn’t have tried it because the restaurant is the usual geylang hawker restaurant and I wouldn’t have expected that they’re cooking up this kind of glorious food in that place…hehehe…it’s a case of don’t judge a book by its cover…hehehe…when we asked the auntie how to cook Bee Hoon crab, she wouldn’t divulge the recipe…she said its a family secret…

By: Marketman

Marketman — Sun, 02 Oct 2005 10:50:15 +0000

I have never been to the Tacloban market…geez those crabs sound like giants! I can’t imagine a brab that weighs over 11 pounds! I would have thought 2 kilos would be the max… but it sounds terrific, nonetheless!

By: Jose

Jose — Sun, 02 Oct 2005 08:52:59 +0000

I am not sure whether any of you had gone to the Tacloban wet market. Mud crabs there easily weigh 5 kilos, at least that was my impression when I had the chance to go to Tacloban. My wife and I bought such one enormous female crab and had it cooked by the chef of a nearby hotel. The next day, I bought another one and had it cooked by a nearby turo-turo restaurant. (I usually ask the locals to cook seafood the way it is commonly cooked in the places I go to.)

Actually, the reason why it is better to freeze crabs before cooking them is more for aesthetic rather than humane reasons, i.e., so that the claws and hands of the crab will not fall off when it is cooked.

It is best, however to buy mudcrabs from its source. That way you can be sure that it is clean. Mudcrabs caught in the wild and not fattened are fattest immediately before and after a full moon. The reason is that mudcrabs find it easier to catch their prey at nights when the moon is bright.

By: Philip Amendolia

Philip Amendolia — Thu, 08 Sep 2005 03:41:32 +0000

Best crabs ever. Enough said.

By: steph

steph — Thu, 28 Jul 2005 06:59:36 +0000

my mom makes a similar dish called alavar
crabs. she adds alavar sauce (in packets, from mindanao,
made of coconut milk and aligue) and about half a bottle
(more :) ) of aligue. Sarap! Sarsa pa lang, ulam na.
Eating too much of the sauce can give you a tummyache,
though.

oh, it doesn’t have tomato sauce.

By: Marketman

Marketman — Sun, 10 Jul 2005 01:05:04 +0000

Chris that recipe sounds stunningly good. Will have to try it someday. Thanks!