You can eat this crab, but it's not seafood

The Singaporean ‘Crab’ Dessert is the brainchild of acclaimed French pastry chef Dominique Ansel and chef Malcolm Lee of one-Michelin-starred Peranakan restaurant Candlenut in Dempsey Road. Photo: Dominique Ansel

With its bright orange jagged-edged shell, chunky pincers and beady eyes, it resembles the iconic Singapore dish of chilli crab.

But the shell is made of chocolate and can be cracked open with a wooden hammer. And instead of crab meat, the cracked shell will reveal coconut panna cotta, pandan jelly and mango mousse.