whipped up chilli crab and bubur chacha for the judges of the annual iChef Challenge finals yesterday. The two St Patrick's School students were among 10 teams battling to come up with the ...

Make the chilli mix: Place large saucepan ... a minute or so to help steam the crabs. Cook for five minutes, then serve. Generously the divide the crab and sauce into four bowls and throw a ...

Sheri Castle joins chefs Oscar Johnson and Daryl Cooper to make their favorite crab recipe. Sheri Castle joins chefs Oscar Johnson and Daryl Cooper to make chili crab, a favorite recipe that leans ...

This crab recipe is best eaten outside, with sleeves rolled up, in a drippy finger-licking mess. This vibrant remake of the classic Singapore chilli mud crab calls on Australian blood lime for the ...

These flavour-packed Asian pastries make for a sophisticated starter – or scale up the recipe to serve as party ... To make the chilli crab, in a bowl mix the brown and white crab meat together ...

You can buy a crab live and boil it yourself ... soups or soufflés and goes well with cream, butter, lemon and chilli. Canned crabmeat is useful for adding to pasta or making quick crabcakes.

Strain through a fine sieve into a jug. Makes 1.2 litres. 7.Place 2 tbsp crab butter in a large deep frying pan over high heat. Add shallots, chilli and garlic; cook, stirring occasionally, until ...

Place the white crab meat into a bowl and break up any chunks with your fingers or a fork. Add the chilli, lemon zest, sumac, flat-leaf parsley and olive oil, and season with salt and pepper.