A favourite dish among Singaporeans, our Sri Lankan Crab has a tender texture and a naturally sweet, delicate flavour. Whether you’re a chef or a passionate cook-in-training, the crab is an iconic ingredient in Singapore’s celebrated chilli, pepper, or salted egg yolk crab dishes. Steam, poach, deep-fry, pan-fry, stir-fry, it’s sure to impress your family or friends.
Fresh Tips: Consume only the meat of crabs and not their internal organs. Do not eat the soft “green stuﬀ ” (called “crab butter,” mustard, tomalley, liver or hepatopancreas) found in the body section of crabs.