Alex Phan, executive chef of Restaurant Ember, shares a recipe using Ah Hua Kelong’s flower crabs. Phan says: “Embellishments are often not necessary, especially when the local flower crabs are so fresh and the flesh is so sweet.”
2 live flower crabs
• Scrub crabs clean under running water.
• Place crabs on a stainless steel tray and steam for 8 minutes.
• Pull the crab’s top shell away from its body. Remove and discard the lungs.
• Serve immediately.