Singaporean Chili Crab (Printable)

A vibrant dish featuring crab tossed in tangy, spicy tomato chili sauce with fresh herbs and lime.

# What You’ll 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 - 2 cm piece fresh ginger, peeled and minced

→ Sauce

08 - 1 cup 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 - 1 cup 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, for serving

# How-To:

01 - Heat the vegetable oil in a large wok or deep pan over medium heat. Add the onion and sauté for 2 minutes until softened.
02 - Stir in the garlic, ginger, red chilies, and birds eye chilies. Cook 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 thoroughly to mix.
05 - Bring to a boil, reduce heat, and simmer uncovered for 10 to 12 minutes, occasionally turning crab until fully cooked.
06 - Add cornstarch slurry and stir to slightly thicken the sauce.
07 - Slowly drizzle beaten eggs into the bubbling sauce while stirring gently to form silky ribbons.
08 - Remove from heat. Garnish with spring onions and cilantro. Serve immediately with lime wedges and steamed buns or rice.

# Expert Advice:

01 -
  • The sauce walks that perfect line between tangy, spicy, and subtly sweet—it's addictive in a way that makes you keep reaching for more crab.
  • Those silky egg ribbons swirled into the sauce are a small touch that transforms it from good to genuinely showstopping.
  • It feels like restaurant-quality food but comes together in under an hour, so you can absolutely pull this off on a weeknight.
02 -
  • Don't skip cooking the aromatics first—this patience builds the flavor foundation that makes everything else sing.
  • Fresh crabs matter more than you might think; if your crab is already struggling, it'll affect texture and taste no matter how good your technique is.
  • The egg ribbons only work if you drizzle slowly and keep stirring—rush this and you'll end up with scrambled eggs floating around instead of silk.
  • Taste before serving; depending on your stock and sauces, you might need a splash more fish sauce or a pinch more sugar to hit that perfect balance.
03 -
  • If you can't find mud crabs, blue swimmer crab or Dungeness crab work well—the technique stays the same, just adjust cooking time slightly based on size.
  • Toast your aromatics properly before adding liquid; this isn't a step to rush, and it's what separates restaurant-quality from just okay.
  • Make the sauce first without the crab if you're nervous, taste and adjust, then add the crab; this takes pressure off and lets you hit your flavor target.
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