Your favourite type of crabs

How you like to eat your crabs...

  • Steamed

    Votes: 3 6.1%
  • Black pepper

    Votes: 15 30.6%
  • Chilli

    Votes: 17 34.7%
  • Curry

    Votes: 1 2.0%
  • Butter

    Votes: 3 6.1%
  • Salted egg yolk!!!

    Votes: 2 4.1%
  • What? I dun have crabs!!! Oh you mean those you can eat type...

    Votes: 5 10.2%
  • What's crabs? I love a good Internet flame war...

    Votes: 3 6.1%

  • Total voters
    49
Steamed live crabs with no seasoning from kampung in taipeng that were caught in the morning. My dad's family are fishermen, don't envy..This is the bestest ever crab in the world and I get to eat them every CNY. Chilli and blackpepper are just to cover up the foul smell of those crabs that are either not fresh or came from bangladesh. I ate 5 of them during lunch, this was my second crab below LOL

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nah, I'm fine with the Jews, because they don't run around me trying to stuff their beliefs down my throat. I'm very very very happy as an atheist and value my freedom to do whatever I want very much, thanks.
 
How comes your menu no have the veh goot stuff 1 leh, like the quiche, bisque, and my favlet, French Endive with Celery Mayonnaise.
 
Steamed live crabs with no seasoning from kampung in taipeng that were caught in the morning. My dad's family are fishermen, don't envy..This is the bestest ever crab in the world and I get to eat them every CNY. Chilli and blackpepper are just to cover up the foul smell of those crabs that are either not fresh or came from bangladesh. I ate 5 of them during lunch, this was my second crab below LOL

ya... ya... sure you had the bestest ever crab.
a frog under a coconut shell also saying he has seen the whole world :mrgreen:

I guess you have been fooled for the rest of your life. Your family must be creating story that non seasoned crab is the best, which in fact they can't cook :mrgreen:

Please, go visit a seafood restaurant and see with your own eyes. Those giant crabs are still alive 20 minutes before served sizzling hot on a plate.
 
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