Crabs
Sydney Fish Market takes you through what to look for when purchasing live Mud Crabs and how to prepare them for cooking.
Michelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination of sweet, spicy, and sour flavors, starts with aromatic shallot, ginger, and garlic. Next, the aromatics are blended with fresh and rehydrated dried chilis and fermented soy beans, creating a rempah (spice paste). Then, Salil breaks down the crab, heats belachan (fermented shrimp paste) in a pan, incorporates the rempah and tomato sauce, and slow cooks the mixture in oil. Salil then adds in sweet chili sauce and adds in the crab, allowing time for the sauce to soak into the shells.
Executive Chef Taylor Boudreaux showed us his tips and tricks for making a sumptuous crab cake
Chef Bradley Miller of the Inn of the Seventh Ray demonstrates how to make a mouth-watering crab and avocado roll. Follow along and learn how to recreate this inventive dish in your own kitchen.
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