I adore mud crabs, especially the meaty claws, although I tend to eat more blue swimmer crabs in Australia. My favourite eating style is, without doubt, Cantonese style ginger and shallot crab with e-fu thick, soft egg noodles to soak up all the juices and sauces.
|Singapore chilli crab from Jumbo Seafood Restaurant, The Riverwalk, Singapore|
The market priced Singapore chilli crab arrived to the table in impressively quick time, with finger bowls and crab crackers. The large black pot held a whole crab, cracked and in pieces, with lots of the tomato-based chilli sauce.
It was all hands on deck with the mud crab a little smaller than its Queensland cousins. However, the depth of flavour in the sauce - not just sweetness and very mild chilli, but an array of spices - was most satisfying.
|Deep fried man tou buns|
|Steamed man tou buns|
|Singapore black pepper crab|
I'm a bit torn choosing a favourite of the Singapore chilli or black pepper crab, so I'll revert to ginger and shallot, which probably allows the true flavour of crab shine through better than the spicier options.
For those unfamiliar with jellyfish, it comes in translucent, light brown strips without any real trace of the sea but with a sometimes challenging texture of soft crispness.
|Mee goreng - stir fried noodles|
I'm not sure Jumbo Seafood Restaurant was the best Singapore chilli crab available in Singapore, but there you have it - my first Singapore chilli crab.