Chili Crab

Everyone loves Chili Crab! While most associate Chili Crab with Singapore, the Malaysian version has a little bit more kick, and is more savory and less sweet than the more commonly known Singaporean version. Chef Linda's Chili Crab has become an annual ritual at 18 Reasons, where Linda will guide you through cooking with fresh crabs! You'll learn how to process fresh crabs and cook them 3 ways. This is a crab-filled night you won't want to miss!

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Fried Crab and Kabocha Squash with Salted Egg 

Malaysian Chili Crab with Housemade Chili and Taucu, served with Toast

Steamed Crab Over Lotus Leaf Sticky Rice

Green Papaya Pickle (made ahead of class)

Allergens: Dairy, Egg, Fish, Shellfish, Soy, Wheat. Concerns?Email info@18reasons.org. 

Learn more about Linda here.

Review our registration and cancellation policies here.

Photo credit: Linda Tay Esposito