A Singapore dish created in the 1950s by chef Cher Yam Tian and her husband, Lim Choon Ngee, chili crab is a wonderful mix of sweet and savoury flavors. However, many find the challenge of working with live crabs a bit off-putting, not to mention too much of a hassle on busy weeknights. In this recipe, posted on the Online Travel Vietnam website, Chef Sabrina Del Ben shows how to make a quick and easy version of Chili Crab, using canned crabmeat. (Scroll down to the bottom of the page for the recipe). You don't even need a wok! She suggests serving it over cooked rice.