This week on the menu we have Singapore Chilli Crab, so food editor Jane de Graaff has had a chat with Sean Connolly, the executive chef at The Morrison Bar and Oyster Room. Sean's tips and charm will have you whipping up mud crab dishes at home with ease. 

For full details on the recipe head to:  https://kitchen.nine.com.au/2016/05/16/17/58/petes-chilli-mud-crab

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