Chilli Crabs

I prepared this dish in the courtyard of a Portuguese restaurant in Malacca, where flat blue Swimmer crabs with quite soft shells are much prized. But there is no reason why you shouldn’t use our regular English crabs or Dublin Bay prawns or lobsters or crayfish. It is another of those dishes you eat with your fingers.

This recipe leaves the crabmeat inside the shell. If you don’t want the bother of digging out the crabmeat when you are eating this dish use cooked crabmeat flesh ins