Cornish chilli crab

This recipe is from Rick Stein’s son, Jack – you might have seen him cook it on Saturday Kitchen on the BBC.

This is a variant of the classic Singapore chilli crab using British brown crab which has a much sweeter flavour. I also like to add some Marmite to the soy sauce to deepen the savoury flavour of the sauce. This is a perfect dish to be shared as it involves lots of mess and is always a great conversation starter!” Jack Stein

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