Ryder,
That sounds great and has my mouth watering. However coming from a Singaporean family may I suggest a few modifications
Quickly deep or shallow fry the crab first to get a nice crust around the crab (a light dusting of rice flour also helps). Don't cook the crab all the way through. Then remove from the crab from the pan with most of the oil, make your sauce then return the crab to finish the cooking.
I'd also omit the sweet chilli sauce and use bottled minced chilli paste instead.
Other than that your recipe sounds spot on, right down to the bread!