The Low-down on Chilli Crab
Reported by Farahdilla 

Chilli crab is a seafood dish originating from Singapore.

Created in 1950 by Singaporean chef, Madam Cher Yam Tian and her husband, Mr Lim Choon Ngee, chilli crab is actually not as spicy as it sounds.

The couple owns Palm Beach Seafood Restaurant located on Upper East Coast Road.

Chilli crabs are commonly served with breads such as steamed or fried mantou (Chinese buns), French loaf or toasted sliced bread, to mop up the thick, savoury sauce.

Plain white rice may also be eaten with chilli crab.

Flower crabs can be used for this dish but mud crabs are more commonly preferred due to their size and their sweet flesh.

Female mud crabs are slightly more expensive than the male ones, ranging from $33 to $38 per kilogram.

Mud crabs were traditionally caught by using long rods to hook them out of their burrows in the mangroves.

Nowadays, crab traps such as the Bento Trap and Cage Trap are used instead. Source