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.