Singaporean Chili Crab Classic (Printable)

A vibrant seafood dish featuring crab in a tangy, spicy tomato chili sauce with aromatic herbs.

# What You Need:

→ Seafood

01 - 2 whole live mud crabs (approximately 3.3 lbs total), 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 birds eye chilies, chopped (adjust to taste)
07 - 0.8 inch piece fresh ginger, peeled and minced

→ Sauce

08 - 8.5 fluid ounces tomato ketchup
09 - 2 tablespoons chili sauce (e.g., 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

# How To Make It:

01 - Heat vegetable oil in a large wok or deep pan over medium heat. Sauté chopped onion until softened, about 2 minutes.
02 - Stir in minced garlic, fresh ginger, red chilies, and birds eye chilies. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add crab pieces and toss to coat evenly with aromatics. Stir-fry for 3 to 4 minutes until shells begin turning red.
04 - Pour in tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir well to blend all ingredients.
05 - Bring mixture to a boil, then reduce heat. 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 the simmering sauce while gently stirring to form silky egg ribbons.
08 - Remove from heat and garnish with sliced spring onions and chopped cilantro. Serve immediately with lime wedges and steamed buns or rice.

# Expert Suggestions:

01 -
  • The sauce clings to every piece of crab, sweet and spicy in equal measure, impossible to stop eating.
  • Those silky egg ribbons swirled through the sauce turn it into something almost creamy without feeling heavy.
  • It feels like restaurant-quality cooking, but you're doing it right at home with your own two hands.
02 -
  • Don't skip the cornstarch slurry—without it, the sauce will be too thin and slide off the crab instead of clinging to it like it should.
  • Add the eggs when the sauce is barely simmering, not boiling, or they'll shatter into tiny bits instead of forming those beautiful ribbons.
  • The sauce should taste bold and complex before the crab goes in; if it tastes one-dimensional or too mild, adjust the seasoning now because the crab won't change it.
03 -
  • If you're nervous about handling live crabs, ask the fishmonger to clean and crack them for you—most will do it happily and it takes away the stress of the live part.
  • Make the sauce in advance (steps 1–5) and reheat it just before adding the crab; this actually deepens the flavors and makes your timing easier.
  • Leftover sauce freezes beautifully and works as a dipping sauce or marinade for chicken or prawns next time.
Return