There's nothing quite like the flavors of traditional Malaysian cuisine. The combination of bold spices, fresh seafood, and aromatic herbs creates a sensory experience that is truly unforgettable. And when it comes to Malaysian dishes, one of the most iconic and beloved is chili crab. Even though it’s a dish that I rarely eat at New York restaurants, it’s one I love to make at home.

The delicate texture, sweet and spicy flavors and succulent crab meat, is typically served with rice, but today I’m putting a spin on it with linguine. Beyond the flavors, what I love most about this dish is the way it brings people together.

Food serves as a catalyst for conversation and connection. It creates a shared experience that brings people together, whether they're old friends catching up over a meal or strangers bonding over a shared love of a certain dish. In Malaysia, chili crab is often served family-style, with everyone digging in and using their hands to crack the crab and scoop up the sauce. It's messy, it's fun, and it's a reminder of the importance of sharing a meal with loved ones.

Serves 4 | 40 minutes

INGREDIENTS
- 250g dried linguine pasta
- Whole crab, cleaned**
- 250g lump crab meat
- 5 holland red chili (or similar mild red chili pepper)
- 5 cloves garlic
- 1 large shallot
- 2 pieces Galanga root
- 2 tbsp grated ginger
- Candle nut or macadamia nut
- 1 tbsp soy bean paste, tacau
- 2 tbsp neutral oil
- 1/4 cup tomato sauce
- 1 cup water
- Salt and pepper to taste
- Coriander leaves, to garnish

** I used soft shell crab for this recipe that I then deep fried after it marinaded in the fried chili sauce but typically, you can use any kind of crab.

METHOD
1. Prepare aromatics - garlic, galanga, shallots, peppers. Place in a food processor and blend with candlenut or macadamia nut until it becomes a paste.

2. Cook linguine pasta according to package instructions until al dente. Drain and set aside.

3. In a separate pan, heat oil over medium heat. Sauté soy bean paste and chili paste until fragrant.

4. Add the crabs to the pan and cook until the shells turn bright orange and the meat is cooked.

5. Reduce heat, then add tomato sauce and jumbo lump crab to sauce and bring to a simmer.

6. Transfer the cooked linguine to the pan with the crab sauce. Toss the pasta to coat evenly with the sauce. Add 1/4 cup excess pasta water to the sauce.

7. Serve hot with coriander leaves