Crab Adobo

Chop the crabs into quarters with a large knife. Remove the crab fat or aligue and combine it with vinegar. Pour any liquid out of the back shells and do not use the brown meat for this dish, it will make the sauce look and taste muddy. Set aside.

In a large wok or pan, heat oil and stir-fry garlic, onions and fish sauce for a couple of minutes. Add crab pieces, lower heat and simmer for 3-4 minutes or until the crabs turn orange. Pour the crab fat-and-vinegar sauce and let it simmer until the sauce turns a little thick.

For Singaporean Chili Crab recipe, simply take off the vinegar, replace the onions with minced ginger and add tomato paste or kethcup, melted butter, sugar and red chilies to the crab fat sauce.