A Singapore dish created in the 1950s by chef Cher Yam Tian and her husband, Lim Choon Ngee,?chili crab is a wonderful mix of sweet and savoury flavors. However, many find the challenge of working with live crabs a bit off-putting, not to mention too much of a hassle on busy weeknights. In this video, Chef Sabrina Del Ben shows how to make a quick and easy version of Chili Crab, using canned crabmeat. You don't even need a wok! She suggests serving it over cooked rice.
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