Singaporean chili crab dish (Print)

Tender crab tossed in bold tomato chili sauce with fresh herbs and lime for a vibrant seafood dish.

# Components:

→ Seafood

01 - 2 whole live mud crabs (approximately 3.3 lbs), cleaned and cut into pieces

→ Sauce Base

02 - 3 tablespoons vegetable oil
03 - 1 medium onion, finely chopped
04 - 5 cloves garlic, minced
05 - 3 red chilies, deseeded and chopped
06 - 2 bird's eye chilies, chopped (adjust to taste)
07 - 1 inch fresh ginger, peeled and minced

→ Sauce

08 - 8.5 fluid ounces tomato ketchup
09 - 2 tablespoons chili sauce (such as Sriracha or sambal oelek)
10 - 1 tablespoon sugar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon fish sauce
13 - 8.5 fluid ounces chicken or seafood stock
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water
15 - 2 large eggs, lightly beaten

→ Garnish

16 - 2 spring onions, sliced
17 - Fresh cilantro, chopped
18 - Lime wedges, to serve

# Directions:

01 - Heat vegetable oil in a large wok or deep pan over medium heat. Add chopped onion and sauté for 2 minutes until softened.
02 - Add minced garlic, ginger, red chilies, and bird's eye chilies. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add crab pieces and toss to coat with aromatics. Stir-fry for 3 to 4 minutes until shells start turning red.
04 - Pour in tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir well to combine all ingredients.
05 - Bring to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes, turning crab occasionally until fully cooked.
06 - Stir in cornstarch slurry to slightly thicken the sauce.
07 - Slowly drizzle beaten eggs into bubbling sauce while stirring gently to create silky egg ribbons.
08 - Remove from heat. Garnish with sliced spring onions and chopped cilantro. Serve immediately with lime wedges and steamed mantou or rice.

# Expert Advice:

01 -
  • It's messy, unapologetic, and way more fun than formal dining has any right to be.
  • The sauce hits sweet, spicy, savory, and tangy all at once—your taste buds won't know what hit them.
  • Once you nail this, you'll have a signature dish that genuinely impresses people.
02 -
  • Live crabs matter more than you'd think—they yield sweeter, more tender meat, and the flesh stays firm instead of turning mushy in the sauce.
  • That fish sauce smell isn't a warning sign; it's actually the ingredient doing its job, adding a savory depth that makes people say the sauce tastes incredible without knowing why.
  • Don't skip the egg ribbons—they change the texture completely, adding a silky richness that makes this feel luxurious instead of just good.
03 -
  • If you can find sambal oelek at an Asian market, use it instead of Sriracha—the flavor is deeper and less vinegary, which is closer to what hawker stalls use.
  • The crab pieces should barely fit in your wok; if they're drowning in space, use a smaller pan so the sauce concentrates around the meat instead of spreading thin.
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