Whenever we are lucky to have fresh, live crabs, my favorite dish to cook is crab sotanghon. But this time around, I asked hubby his preference and (I shouldn't have asked since I know) he wants crabs very spicy, Singaporean style.
I "extended" the dish by adding suahe (live shrimps), but scaled the recipe to half.
For this particular dish, I used the recipe in this book...
found on page 19
It was really, really spicy! But delicious!