As the sun sets and the kitchen fills with warmth, I can already envision the vibrant spices dancing in the air. My interest in cooking often leads me to exciting culinary adventures, and today’s exploration brings us to the bustling streets of Singapore through a dish that’s truly a celebration: Spicy Singaporean Chilli Crab. You won’t believe how a handful of ingredients can come together to create a sauce that’s rich, tangy, and oh-so-satisfying!
Picture this: succulent crab meat, perfectly tender and enveloped in a luscious sauce that’s both sweet and fiery, begging to be mopped up with toasted mantou or fluffy steamed buns. This isn’t just a meal; it’s an experience that will elevate any gathering, winning over seafood enthusiasts and novices alike. Whether you’re tired of the same weeknight routine or looking to impress your friends, this crab recipe promises to delight your taste buds and ignite your passion for homemade food. Let’s dive into making this sensational dish!
Why Is Singaporean Chilli Crab So Special?
Bold flavors await as you embark on this culinary journey.
Easy to prepare, this dish requires only a few key ingredients yet delivers a spectacular flavor explosion.
Perfect for gatherings, it’s a showstopper that impresses both family and friends alike.
Deliciously versatile, adjust the heat and sweetness to suit your palate.
Joyful experience, the messy, hands-on nature of eating crab makes every meal an adventure.
Don’t miss out on this iconic dish that will transform your cooking repertoire—check out more incredible Singapore recipes for even more inspiration!
Singaporean Chilli Crab Ingredients
Indulge your culinary creativity and prepare for a flavor explosion with these essential ingredients.
For the Crab
• Mud or Dungeness Crabs (750 grams) – Fresh crabs are the star of this crab recipe; select large ones for the best flavor.
For the Sauce
• Chicken Stock (500 ml) – Adds depth and richness; vegetable stock works if you prefer a lighter option.
• Salt (to taste) – Essential for balancing flavors; adjust based on your preference.
• Sugar (1 tablespoon) – Enhances the sweetness to complement the spiciness; honey is a great alternative.
• Red Chilli Sauce (2 tablespoons) – Provides the heat and flavor foundation; customize the amount for your spice tolerance.
• Soy Sauce (2 teaspoons) – Brings umami richness to the dish.
• Tomato Ketchup (½ cup) – Adds a touch of sweetness and thickness; swap for tomato paste for a more concentrated flavor.
• Cornstarch (2 teaspoons) – Use this as a thickening agent to achieve the perfect sauce consistency.
• Egg (1) – Whisked for silkiness in the sauce; adds a nice texture.
For the Spice Paste
• Onion (1 large or 10 shallots) – The base flavor; shallots are more traditional for an authentic taste.
• Garlic (20 cloves, peeled) – Infuses aromatic depth into the paste.
• Ginger (2 inches, peeled) – Adds warmth and a bit of spice.
• Dry Red Chillies (15-20) – Soak to soften before blending; fresh varieties can be swapped in for a fresher kick.
For Garnish
• Coriander Leaves (handful) – Adds freshness and a beautiful finish to your dish.
For Cooking
• Peanut Oil (¼ cup) – Provides a nutty flavor; can be replaced with a neutral oil if needed.
Gather these ingredients, and you’ll soon be on your way to crafting an unforgettable Singaporean Chilli Crab dish!
How to Make Singaporean Chilli Crab
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Prepare Crabs: Clean the crabs thoroughly and crack their legs to allow the delicious sauce to seep inside. Don’t forget to keep the top shell, as it will be used later for added flavor!
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Make Spice Paste: Soak the dry red chillies in warm water for about 10 minutes to soften them. Next, blend these with onion, garlic, and ginger to create a coarse and aromatic paste.
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Cook Spice Paste: Heat peanut oil in a large wok over medium-high heat. Add the prepared spice paste and sauté for 3-4 minutes, stirring continuously until the mixture becomes fragrant and vibrant in color.
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Seasoning: Sprinkle in salt and sugar to the spice paste, stirring for about 1 minute to blend all the flavors beautifully.
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Add Crabs: Place the cleaned crabs into the wok and stir-fry them briefly. Then, pour in the chicken stock and cover the wok. Let it cook for 5-6 minutes until the crabs are tender and infused with flavor.
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Incorporate Sauces: Uncover the wok and stir in red chilli sauce, tomato ketchup, and soy sauce. Add the reserved crab shells, ensuring sauce coats them, and cook for an additional 4 minutes.
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Thicken Sauce: Gradually mix in the cornstarch slurry while stirring until the sauce begins to thicken. Then, add the beaten egg and half of the coriander leaves, letting it simmer for 30 seconds.
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Finish and Serve: Turn off the heat, stir in the remaining coriander leaves for a burst of freshness. Serve your Singaporean Chilli Crab hot alongside rice, toasted bread, or delightful mantou.
Optional: Serve with lime wedges for an extra zing!
Exact quantities are listed in the recipe card below.
Singaporean Chilli Crab Variations
Invite a splash of creativity into your kitchen and make this dish uniquely yours!
- Different Crab Types: Substitute mud crabs with blue crabs or king crabs for a delightful twist on texture and flavor.
- Fresh Chillies: Use fresh red chillies instead of dried ones to achieve a punchy, vibrant flavor for those seeking fresh zest.
- Vegetarian Version: Replace crabs with firm tofu or mushrooms for a vegetarian substitute that will still soak up the amazing sauce.
- Lighter Stock: Opt for vegetable stock instead of chicken for a lighter dish that maintains all the delicious flavors without the meat.
- Sweetness Adjustment: Modify the sauce’s sweetness by reducing sugar for a spicier kick, or adding more for a milder experience that kids will enjoy.
- Spice It Up: For a bold twist, add a splash of Sriracha or a sprinkle of chili flakes to increase the heat to your desire.
- Coconut Cream: Incorporate a splash of coconut cream into the sauce for a rich, tropical flavor that enhances the dish’s overall creaminess.
- Garnish Variety: Experiment with fresh herbs like mint or basil instead of coriander for a fragrant finish that brings new life to the dish.
Let your imagination run wild! Each variation invites you to forge a delicious memory, transforming this crab recipe into a special family favorite.
Expert Tips for Singaporean Chilli Crab
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Choose Fresh Crabs: Select live mud or Dungeness crabs for the best flavor; stale crabs can spoil the dish’s quality.
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Balance the Heat: If you want a milder sauce, reduce the amount of red chilli sauce or opt for fresh red chillies instead of dried ones.
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Cook in a Wok: A large wok provides enough space to stir and mix ingredients effectively, ensuring even cooking of the crab.
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Prep for Sauce Absorption: Crack the crab legs before cooking to help the sauce penetrate and enhance flavor.
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Store Properly: Keep any leftover Singaporean Chilli Crab in an airtight container in the fridge for up to 2 days to maintain freshness.
Make Ahead Options
These Singaporean Chilli Crab preparations are fantastic for busy weeknights, allowing you to savor this delightful dish with less stress! You can clean and crack the crab shells up to 24 hours in advance, storing them in an airtight container in the refrigerator. Additionally, the spice paste can be made ahead and refrigerated for up to 3 days—just remember to store it in a sealed container to preserve its vibrant flavors. When you’re ready to serve, simply cook the spice paste, add the crabs, and follow the remaining steps. This way, you’ll enjoy the same deliciousness with minimal effort and maximum taste!
What to Serve with Singaporean Chilli Crab?
Savor the delightful experience of a meal that transports you straight to the coastal streets of Singapore.
- Steamed Jasmine Rice: The fragrant rice acts as a perfect base, soaking up all the luscious sauce and balancing the dish’s rich flavors.
- Toasted Mantou: These delightful, fluffy buns are ideal for mopping up every delicious drop of sauce, providing a satisfying, slightly sweet contrast.
- Garlic Noodles: Their buttery richness and garlicky aroma complement the spiciness of the crab, creating a wonderful fusion of flavors that’ll leave everyone craving more.
- Cucumber Salad: A refreshing cucumber salad brings crunch and coolness, perfectly balancing the heat of the chilli crab, ensuring a harmonious meal.
- Chilled White Wine: A glass of chilled Riesling or Sauvignon Blanc enhances the flavors, cutting through the richness of the dish while adding a refreshing touch.
- Mango Sticky Rice: For dessert, this sweet treat wraps up the meal beautifully with its creamy coconut and vibrant tropical flavors, offering a delightful finish.
- Spicy Papaya Salad: This zesty salad adds a crisp and spicy contrast to the dish, bringing vibrant colors and refreshing tastes to the table.
- Sesame Green Beans: Lightly sautéed with garlic, these green beans offer a crunchy texture that complements the softness of the crab.
- Lemonade or Limeade: A glass of refreshing lemonade brightens the palate and balances the richness, making it an excellent beverage choice with your meal.
Storage Tips for Singaporean Chilli Crab
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Fridge: Store any leftover Singaporean Chilli Crab in an airtight container for up to 2 days. Make sure it’s completely cooled before sealing to maintain freshness.
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Freezer: For longer storage, freeze the crab in an airtight container for up to 3 months. Note that freezing may slightly affect the texture of the crab once reheated.
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Reheating: When ready to enjoy, gently reheat the crab on the stove over low heat. Add a splash of water or chicken stock to help restore the sauce’s consistency.
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Room Temperature: Avoid leaving Singaporean Chilli Crab at room temperature for more than 2 hours to prevent spoilage.
Singaporean Chilli Crab Recipe FAQs
What kind of crabs should I use for the Singaporean Chilli Crab?
When selecting crabs, I recommend using fresh mud or Dungeness crabs for optimal flavor. Look for crabs that are lively and heavy; you want them to be full of meat. Avoid any crabs with dark spots or a strong odor—those should be left behind.
How should I store leftovers of Singaporean Chilli Crab?
Store any leftovers in an airtight container in the fridge for up to 2 days. Ensure they are completely cooled before sealing to maintain their flavors. When reheating, do so gently on the stove over low heat to preserve the delicious texture of the sauce.
Can I freeze Singaporean Chilli Crab?
Absolutely! If you’d like to freeze your crab, place it in an airtight container and keep it in the freezer for up to 3 months. To reheat, gently thaw it in the fridge overnight before warming it slowly on the stove. Add a splash of water or chicken stock to help revive the sauce’s consistency.
What if my sauce turns out too thin?
If you find that your sauce isn’t thickening as expected, consider making a cornstarch slurry. Mix 1-2 teaspoons of cornstarch with a tablespoon of cold water until smooth, then gradually stir it into the sauce while cooking. Keep stirring until it reaches the desired thickness—this should solve the issue.
Are there any dietary considerations for the Singaporean Chilli Crab?
Yes, if you’re serving this dish to friends or family with allergies, be mindful of the soy sauce, which contains gluten. A gluten-free soy sauce or tamari can substitute for those with gluten sensitivities. And, of course, since this dish features crustaceans, it’s not suitable for individuals with shellfish allergies.
Savor Singaporean Chilli Crab: A Flavor-Packed Delight
Ingredients
Equipment
Method
- Clean the crabs thoroughly and crack their legs to allow the sauce to seep inside. Keep the top shell for later.
- Soak the dry red chillies in warm water for about 10 minutes to soften. Blend with onion, garlic, and ginger.
- Heat peanut oil in a large wok. Add the spice paste and sauté for 3-4 minutes until fragrant.
- Add salt and sugar to the spice paste, stirring for 1 minute.
- Place the cleaned crabs into the wok and stir-fry briefly. Pour in the chicken stock and cover, cooking for 5-6 minutes.
- Uncover the wok and stir in red chilli sauce, tomato ketchup, and soy sauce. Add reserved crab shells.
- Gradually mix in cornstarch slurry while stirring until the sauce thickens. Add beaten egg and half of coriander leaves.
- Turn off the heat, stir in remaining coriander leaves. Serve hot with rice or mantou.