Eating Chili Crab

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We had a surprise flying visit from a friend of Will’s who came out to Singapore on a very last-minute business trip. Whilst he was here he wanted to do some ‘typical Singaporean’ things. This included sampling the famous Singapore Chili Crab. We ummed and ahhed about the different places we could take him to sample this classic Singaporean fare. In the end, we decided to play it safe and took him to Jumbos Seafood , by Clarke Quay. We munched our way through a starter of some prawns and tofu, before tucking into a huge chili crab and an equally huge black pepper crab.

Despite the name, chili crab is not generally that spicy. It is served in a thick sauce made with tomatoes. This sauce was slightly sweet, with a slight kick of chili.

Chili crab

Chili crab

The black pepper crab is dry, but with a big pepper kick. I’d say I definitely preferred the black pepper crab as you really got to taste the crab flavour; with the chili crab the flavour is masked and you may as well enjoy dunking bread into the sauce and gobbling that up instead!

Black pepper crab

Black pepper crab

Getting into the crab can be a messy business, so be prepared to get your fingers sticky. They helpfully provide you an apron/bib type thing to cover your top, so you don’t end up with sauce all over you. This is not true of the table unfortunately, which was covered with sauce by the time we left!

Will getting ready to crunch

Handy apron

Handy apron

Eating chili crab is a great fun thing to do in Singapore with friends. It is quite a sociable dish, with much hilarity as you try to dig out all that gorgeous crab meat. Whilst not a staple dish for us since we arrived, it definitely is a taste of Singapore.

Finger licking good

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