Black pepper crab is the unofficial national dish of Singapore, made by stir-frying crab pieces with black pepper, garlic, shallots, and oyster sauce over high heat. The dish is seldom prepared at home, but people can easily find it at numerous street stalls and seafood restaurants.

Once the crab is cooked, it is often garnished with coriander leaves and paired with rice on the side.

Like many other dishes in Asia, chilli crab started as a street food item, but it has eventually become so popular that today it is considered to be the national dish of Singapore. It consists of a stir-fried crab covered in a succulent, spicy sauce.

The story of chilli crab's origin is a well-known anecdote - it was invented in the 1950s by Cher Yam Tian, who wanted to modify her stir-fried crab recipe by adding bottled chili sauce into the dish. The result was so delicious that her family persuaded her to start selling the dish, so chilli crab began its way to become the signature dish of Singapore. 

Bún riêu is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name bún riêu cua. The soups are prepared with different broths, but they are always infused with crab paste and come served with vermicelli noodles, while the toppings typically include crab meat, pork, tofu, tomatoes, blood jelly, and a selection of fresh greens such as perilla or bean sprouts.

The combination of sweet and sour flavors make bún riêu one of the favorite noodle dishes in the country.

Poo cha (a.k.a. poo ja) is a Thai dish consisting of stuffed, deep-fried crabs. The dish is best prepared with fresh crabs that are steamed, and the meat is then removed and flaked before it is combined with pork, shrimps, soy sauce, garlic, fish sauce, and various other spices and seasonings.

The mixture is then stuffed inside crab shells, which are occasionally steamed before they are deep-fried. The crabs are usually served with a dipping sauce on the side.

Miến xào cua is a traditional dish of stir-fried glass noodles and crab meat. Other ingredients that are commonly used in the dish include wood-ear mushrooms, shiitake mushrooms, carrots, and bean sprouts. The ingredients are stir-fried in a big pan, then dressed with a combination of lime juice, minced garlic, sugar, water, and fish sauce.

Once done, miến xào cua is garnished with chopped green onions and cilantro before serving. This traditional dish often appears in restaurants, but it's also prepared at home for special occasions.

Kepiting saus Padang is a traditional seafood dish. It consists of crab that's served in spicy Padang sauce. Mud crabs or blue crabs are usually used for the preparation of this dish. They're boiled in hot water until fully cooked (they will turn red), then shortly simmered in the sauce.

The spicy Padang sauce is usually made with a combination of shallots, garlic, ginger, candlenuts, chili peppers, turmeric, onions, kaffir lime leaves, bay leaves, ketchup, and oyster sauce. It's often enriched and thickened with lightly beaten eggs. 

Crab bee hoon soup is a Singaporean delicacy that consists of bee hoon noodles (rice vermicelli) and succulent crab meat drenched in a silky, aromatic broth. Sri Lankan mud crabs are most commonly used in this dish, while the broth is usually made with a combination of chicken broth, butter, evaporated milk, ginger, garlic, white pepper, sesame oil, fish sauce or oyster sauce, and a splash of Chinese rice wine, brandy, or XO Cognac.

The soupy broth is also typically enhanced with leafy vegetables such as baby bok choy or chye sim, scallions, and cilantro leaves. This savory specialty is often served in a clay pot, while chili-based dipping sauces usually accompany it on the side.

Phuket-style crab curry is a traditional curry originating from Thailand as a specialty of Phuket. The curry is usually yellow, sometimes red, and it's made with a combination of red or yellow curry paste, large chunks of cooked crab meat, coconut milk, shrimp paste, fish sauce, and sugar.

The ingredients are simmered over low heat until the curry develops a thick consistency. Once done, Phuket-style crab curry is traditionally served with vermicelli rice noodles.

Kai jeow pu is a traditional crab omelet originating from Thailand. It's usually made with a combination of crabmeat, eggs, a bit of flour, fish sauce, and oil. About half of the eggs are fried in hot oil, topped with crab meat, and then the combination is topped with another layer of eggs.

The eggs and the crab meat can also be mixed together, then simply fried in lots of hot oil. Once the omelet has been shaped and fully cooked, it is served immediately. Kai jeow pu has recently been popularized by Bangkok's famous chef Jay Fai, whose street food stall was awarded a Michelin Star.