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When Chris Yeo was growing up in Singapore, he went to restaurants to eat chili crab, the classic Singaporean dish of whole crabs in a potent red chili-garlic sauce. "Nobody made chili crab at homeit was so much work to prepare," he says. Here, he's modified the traditional recipe by adding a little ketchup to the sauce (a not-uncommon ingredient in southeast Asian cooking) and substituting lobster for the crab.