Singaporean Chili Crab Classic (Print Version)

Whole crabs cooked in a spicy tomato chili sauce, garnished with fresh herbs and lime wedges.

# What You'll Need:

→ Seafood

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

→ Sauce Base

02 - 3 tbsp 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 - 0.8 inch piece fresh ginger, peeled and minced

→ Sauce

08 - 8.5 fl oz tomato ketchup
09 - 2 tbsp chili sauce (e.g., Sriracha or sambal oelek)
10 - 1 tbsp sugar
11 - 1 tbsp soy sauce
12 - 1 tsp fish sauce
13 - 8.5 fl oz chicken or seafood stock
14 - 1 tsp cornstarch mixed with 1 tbsp 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:

01 - Heat vegetable oil in a large wok or deep pan over medium heat. Add finely chopped onion and sauté for 2 minutes until softened.
02 - Incorporate minced garlic, fresh ginger, red chilies, and bird's eye chilies into the pan. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add crab pieces, tossing to coat in aromatics. Stir-fry for 3 to 4 minutes until shells begin to turn red.
04 - Pour in tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir thoroughly to combine.
05 - Bring the mixture 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 the simmering sauce, stirring gently to create silky egg ribbons.
08 - Remove from heat. Garnish with sliced spring onions, chopped cilantro, and serve immediately with lime wedges alongside steamed buns or rice.

# Expert Advice:

01 -
  • The sauce clings to the crab in layers of tangy, spicy, sweet complexity that tastes like it took hours but comes together in less than an hour.
  • It's the kind of dish that transforms a regular dinner into an event, with everyone at the table getting their hands gloriously sticky.
  • Once you nail the balance of ketchup and chili sauce, you'll find yourself making it for every craving and celebration.
02 -
  • Live crabs must be cleaned and prepared just before cooking; any sitting around will make the meat less sweet and the final dish less vibrant.
  • Don't skip turning the crabs during the simmer—uneven cooking means some pieces are tough while others are falling off their shells.
  • The egg ribbons are a textural and visual moment that transforms this from good to memorable; add them at the very last minute and don't stir aggressively or you'll lose that silky effect.
03 -
  • Prepare all your ingredients before you start cooking; once the wok is hot, things move fast and there's no time to mince garlic mid-stir.
  • If your sauce seems too thin after simmering, don't panic—add the cornstarch slurry slowly and test the thickness as you go; it's easier to add more than to fix an overly thick sauce.
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