09 May2012

Turns out that “rustling” up three guests for a rustic chili crab dinner isn’t so hard to do with just a few hours notice… :) We cooked these amazingly fresh crabs that just landed from Palawan, Singapore chili crab style, recipe here.

This was a messy, finger-licking good meal. The tablecloth was covered with manila paper held together with some duct tape. At each place setting, we put a large serving platter (bandehado) and large red kitchen towels to double as enormous napkins or bibs, if guests wanted/needed them. Containers filled with paper napkins were on the table as well. The rules? No rules, eat your crab however you please… and it is amazing to see how fans of crab can really attack their meal…

Not a single piece of crab was left by the end of supper. Extra bowls of chili crab sauce were placed on the table, so everyone could add it to their rice and mix it all up. Worried that the single dish wouldn’t be enough, I also made a large bowl of egg noodles with chicken and asparagus… but this dish was left nearly untouched.



  1. Mart says:

    Looks finger lickin’ good! Would probably pair great with a nice cold beer… Yum!

    May 9, 2012 | 2:48 pm


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  3. joane says:

    delish!!! wonder if you have a recipe for salted egg crabs/prawns? :)
    been reading your blog for almost 4 yrs now :)

    May 9, 2012 | 2:52 pm

  4. littlemary says:

    a favorite dish in our household.

    May 9, 2012 | 3:03 pm

  5. iya says:

    yummy looking spicy crabs! but what i want to cook now is the noodles with chicken and asparagus!

    May 9, 2012 | 3:24 pm

  6. Katrina says:

    YUM, MM!!! You really are a crab expert. :-) Once, we were gifted with four kilos of frozen crabs straight from a private farm in Negros. They were already cooked, so I just sauteed them with some butter, ginger, onions, garlic, etc. The two people we invited couldn’t make it to dinner, so there were just two of us with four kilos of huge crabs! We tried to eat as much as we could (and I made sure to eat all the claws — my favorite part), but it was just too much. Never mind, we thought, the leftovers would be something to look forward to. But, much to our dismay, by the very next day, the crabs tasted off already! Even the tons of aligue, which we had put in a separate container, was spoiled. Such a waste of delicious (and not very cheap nor common) food! :-( Do crabs really go bad that quickly?

    May 9, 2012 | 4:07 pm

  7. bijin says:

    they look like fat, luscious crabs. yum, yum. How do stay slim and trim with all these gourmet meals?

    May 9, 2012 | 6:30 pm

  8. sandee says:

    Wow sarap naman! Makes me think of No Signboard Seafood’s chili crab

    May 9, 2012 | 6:44 pm

  9. scott says:

    Even MM, who always has elegant table settings..uses duct tape! I love it! of course the crabs look delicious…

    May 9, 2012 | 7:52 pm

  10. Alan says:

    Pwerteng lami-a..ang sarap naman niyan.Just like the chili crab that I had for lunch when I was visiting Malacca in the late 90s. But, it was not only having lunch on that island, it was a celebration, an important event fortnightly..

    May 9, 2012 | 7:55 pm

  11. Mom-Friday says:

    I’m a sucker for crabs!!! Chili crab and crispy salted crab are my favorite styles!
    I love crabs, shrimps, oysters.
    It’s an indulgence for me now since I’m watching my cholesterol, huhuhu… :(((

    May 9, 2012 | 8:47 pm

  12. corrine says:

    Wow, I was just thinking of cooking alimango using your Singaporean chili crab recipe which I tried some years back. It’s very good!

    May 9, 2012 | 9:12 pm

  13. Lani says:

    I am salivating now, yummy!

    May 9, 2012 | 9:18 pm

  14. millet says:


    MM, next time, you may want to try crabs with salted egg sauce. dip cut-up crabs in cornstarch, deep-fry and set aside. in a wok, melt about one stick butter, then add the mashed yolks (yolks only!) of three salted eggs. the mixture will foam up like magic, then add some freshly-ground pepper and some chopped curry leaves. when i can’t get them i just add chopped scallions. pour over the fried crab and serve. i usually make plenty of sauce because it’s so good with rice!

    May 9, 2012 | 10:27 pm

  15. Botchok says:

    OMG! (oh my gout!)

    May 9, 2012 | 11:21 pm

  16. psychomom says:

    millet, that recipe is similar to the cereal prawns that my sister sent me. are the salted eggs the ones we can buy at the store (pre-boiled)? and do you add lactum (cereal) after? i can’t wait to try your recipe since i had the cereal prawns in singapore. thanks!

    May 10, 2012 | 12:18 am

  17. Footloose says:

    I’ve got to try this Millet. I love recreating magic. There is a Chinese Youtube clip showing how to make this particular gossamer like dimsum that calls for the yolks of hardboiled eggs. The pieces of dough bloom like lace cocoons as soon as they hit the hot oil.

    May 10, 2012 | 1:24 am

  18. Ariel Nievera says:

    best eaten at home…lots of rice

    May 10, 2012 | 2:57 am

  19. millet says:

    psychomom, no cereal, i think that’s a different dish. i’ve tried cereal prawns but not crabs. and yes, they’re the regular salted eggs that are sold pre-boiled.

    footloose, i have to find that youtube clip – you said all the magic words – hardboiled egg, gossamer, dimsum and hot oil! by the way, i’ve used the same salted egg recipe with prawns, and they came out pretty good too!

    May 10, 2012 | 7:51 am

  20. onix says:

    Mr Marketman can you post your latest blood chemistry results…? hehe.. those are real good looking and cholesterol laden crabs you cooked..

    May 10, 2012 | 7:52 am

  21. PITS, MANILA says:

    I would’ve found a way to eat those crabs and the egg noodles. Attack the chili crabs first and have egg noodles for contrast, can probably do without rice. What brand of egg noodles do you use and where do you buy them? Haven’t tried sprinkling sesame seeds on our egg noodles. Will try that next time. Thanks, MM!

    May 10, 2012 | 8:11 am

  22. Footloose says:

    @Millet, it’s right up your particular alley too. The filling is durian. The clip is all in Mandarin though, but easy to follow. We might have to enlist BettyQ’s aid in translating the list of ingredient. Here it is:


    May 10, 2012 | 8:39 am

  23. psychomom says:

    thanks millet for the clarification!

    May 10, 2012 | 10:11 am

  24. Papa Ethan says:

    Millet, that sounds like a “killer” recipe — crabs and salted egg yolks! Gotta try it soon. =)

    May 10, 2012 | 6:13 pm

  25. millet says:

    footloose, too bad there are no english translations. i’ve always wondered how they did those feathery “nests”. it was interesting, though.

    Papa Ethan, yes, do try, but be warned…you’ll need lots of rice!

    May 10, 2012 | 10:23 pm

  26. Katrina says:

    Millet, Mesa and Penang Hill serve prawns in salted egg sauce and it’s delicious! My brother-in-law recreated it and made it better by adding MORE of the sauce. SOOO good with rice!!!

    May 11, 2012 | 5:45 am

  27. Marketman says:

    millet, thanks for the recipe, will HAVE to try that one day soon…

    May 11, 2012 | 7:17 am

  28. millet says:

    katrina, yes, everyone looks for more sauce so i always make double, for serving on the side.

    MM, yes, i know you will. try to get real curry leaves if you can, but in a pinch,scallions or chives will do.

    May 11, 2012 | 8:05 am

  29. Betchay says:

    MM,I’ve cooked your chili crab recipe a few times and it has become a family fave. Sauce pa lang, ulam na! Millet I’m sure your salted egg sauce belongs to this category too so I will try it as soon as I get hold of fat alimangos or some nice prawns! Thank you! I like cereal prawns too…anyone care to share his/her recipe?

    May 11, 2012 | 9:45 am

  30. calorie-shmalorie says:

    Ms Millet, thank you for the salted egg sauce recipe. sounds delicious. i have a curry leaf plant/tree and it has been so underutilized.

    May 11, 2012 | 8:44 pm

  31. alicia says:

    I have always had great success with all of your crab recipes. Will need to try this soon:-)

    May 12, 2012 | 11:17 am

  32. MP says:

    Hi Millet, I just tried your sauce with prawns. OMG! I can’t stop eating them. I will try it using soft shell crabs just so I don’t have to discard the shells and miss out on anything!

    May 12, 2012 | 1:43 pm

  33. millet says:

    MP, soft shell crabs sound like a great idea! and calories be damned, no?! MM & everyone, I forgot, sorry-as the butter melts, some finely minced garlic (depends on how much you love garlic; i put between 1-2 tbsp.), cook a bit but don’t let it get brown, then add the mashed salted eggyolks.

    May 12, 2012 | 11:56 pm

  34. MP says:

    OMG Millet, it was already great without the garlic! As a garlic lover, I can’t see how I’ll be able to refrain myself from loading up on this sinful treat! Thanks!!!!

    May 13, 2012 | 11:33 am

  35. Robert Scott says:

    Does someone know the recipe of Crab Maritess of Red Crab/Seafood Club?? I would highly appreciate it. Thank you :)

    May 14, 2012 | 2:41 am

  36. gerry says:

    In Toronto Canada my favorite menu for crabs or lobsters is Cantonese style. Saute in peanut oil,garlic ,onion,ginger, black beans ,black pepper,ground pork,brandy ,premium oyster sauce and finished with beaten eggs ,green onion and parsley . Corn starch to thicken

    Crabs or lobsters in pieces are fried.

    May 15, 2012 | 11:16 pm

  37. ami says:

    Hi millet, regarding using curry leaves for the salted egg sauce, does it leave a curry flavor to the sauce? I’m not a huge fan of curry and was thinking of using the scallion substitute you also recommended. Thanks!

    May 17, 2012 | 8:54 am

  38. Fards says:

    @millet, gotta try your egg sauce. Be dammed the diet.

    May 19, 2012 | 1:41 am

  39. Fards says:

    MM, your chili crabs look soooo good. Wished I have some crabs right now.

    May 19, 2012 | 1:43 am


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