This crab recipes is a spicy freshwater crabs dish, also known as mud crabs which is cooked in tomato sauce, chilies, oyster sauce, soy sauce, sesame oil and other spices. This recipe is a Singaporean style chili crab which many Filipinos loves. These mud crabs (alimango) should not be mistaken to saltwater crabs like the blue crabs (alimasag) what we always see in the wet market.
But I think this can also be used as an alternative is mud crabs are not available or if your budget is not sufficient enough to buy mud crabs. They are pricey compared to blue crabs and sometimes vendors sell malnourished crabs that you will end up just cooking their shells with little crab meat. So just we be wise enough to buy fat mud crabs.
A Family Reunion to Remember
I still remember the first time I had chili crab. It was during one of our family reunions in Cavite, where my Tito Mario, who had just returned from Singapore, decided to cook for us. He raved about how this dish was a favorite among Singaporeans, a true culinary icon that blended sweetness, spice, and that irresistible umami flavor. That night, as the aroma of crabs simmering in a rich, spicy tomato sauce filled the air, I knew we were in for something special.
The Secret to a Good Chili Crab
Not all crabs are created equal. Here in the Philippines, we usually have two main types available in wet markets: mud crabs (alimango) and blue crabs (alimasag). While both can be used in this dish, my Lola Nena always said that the key to a truly indulgent chili crab was choosing the fattest mud crabs you could find. She had a trick—she’d press the shell lightly near the back leg. If it felt firm, that meant it was packed with meat. No one wanted to cook just empty shells!
If you can’t get your hands on mud crabs, don’t worry. Blue crabs can still do the trick. Just remember that they cook faster, and their meat tends to be sweeter but less firm.
The Magic of the Sauce
Tito Mario used to say that the secret to an authentic chili crab lies in its sauce. This isn’t just about throwing ingredients into a pot; it’s about layering flavors to create that perfect balance.
First, the garlic, ginger, and chilies are sautéed in oil. This step releases their natural oils and intensifies their flavors, giving the dish that signature heat and fragrance. Then, tomato sauce, oyster sauce, soy sauce, and a touch of vinegar are added. The vinegar does more than just add acidity—it enhances the richness of the crab, making every bite more flavorful.
A little sugar is essential too. It rounds out the acidity and spice, creating that addictive sweet-savory balance that makes this dish unforgettable. Finally, a beaten egg is swirled into the sauce, thickening it slightly and giving it a velvety texture. The result? A luscious, flavorful coating that clings to every crab piece.
Cooking the Chili Crab to Perfection
When my cousin Jenny first tried making it, she made the mistake of adding the crabs too late, which left them undercooked and rubbery. The trick is to sauté the crabs first for about a minute before adding the sauce. This helps lock in their natural juices and enhances their flavor. Once the sauce is added, the crabs should be covered and simmered slowly for around 15 minutes, just until their shells turn a deep orange-red.
Another thing to remember: Always crack the claws slightly before cooking. This helps the sauce seep into the meat, making every bite more flavorful. You don’t want to go through all the effort of cooking chili crab only to find the inside bland!
Chili Crab: A Dish Worth Gathering For
In our family, it isn’t just a dish; it’s an experience. Eating it is a hands-on affair—no spoons and forks required! We always gather around the table with our hands ready to crack open the shells, scooping up the thick, savory sauce with warm rice or, if we’re feeling fancy, fried mantou buns.
I love watching my younger brother, Paolo, eagerly dunk his crab claw into the sauce, his fingers coated in the rich, spicy mixture. He always claims he can handle the heat, only to reach for a glass of cold calamansi juice moments later!
The Story Behind Chili Crab
Did you know that chili crab originated in Singapore in the 1950s? A woman named Cher Yam Tian is credited with inventing the dish when she decided to add bottled chili sauce to her stir-fried crabs, creating the spicy-sweet sauce we now know and love. Since then, it has become a national favorite and has even made its way to the Philippines, where we’ve embraced it with our own little tweaks—sometimes adding more heat, sometimes adjusting the sweetness.
Bringing the Taste of Singapore Home
Whenever I crave chili crab, I don’t need to travel all the way to Singapore. With a few fresh crabs, some pantry staples, and a bit of patience, I can bring that same delicious experience to our dining table. It’s one of those dishes that remind me of family, of stories shared over messy hands and full bellies. And in the end, that’s what good food is all about—bringing people together, one flavorful bite at a time.
So, the next time you find yourself in the mood for something indulgent, why not try making it at home? Trust me, the effort is worth it. Just be ready with extra napkins—because the best meals are always the messiest!
How to Cook Chili Crab (Singaporean Style)
Ingredients
- 2 pcs large fresh water crabs or mud crabs alimango
- 2 Tbsp. tomato sauce
- 4-6 pcs red chilis
- 1 egg
- 1 inch fresh ginger
- 1 tsp oyster sauce
- 2 cloves garlic
- 2 to 3 drops sesame oil
- 100 ml vegetable oil
- salt and pepper
- 2 Tbsp. sugar
- freshly ground pepper
- 2 tsp vinegar
- soy sauce to taste
Instructions
How to cook Chili Crabs
- Scrub crabs with stiff brush and rinse well under cold running water.
- Remove claws and smash slightly.
- Chop crab backs into medium size pieces taking care to discard grey and pulpy matter.
- Chop chilis, ginger and garlic. Heat oil in a wok and cook crabs for 1 to 2 minutes.
- Return crab to heat, add sugar, salt and freshly ground pepper.
- Stir well then bring to a boil. Cover pan and simmer slowly until crab is cooked, approximately 15 minutes.
- Remove cover and add vinegar, soy sauce and tomato sauce.
- Beat egg lightly, add this to sauce and stir for a minute until egg begins to set and sauce thickens slightly.
- Add oyster sauce and sesame oil when done.
Notes
Cooking Tips:
Choose the Freshest Crabs for Maximum Flavor
For the best-tasting chili crab, always pick live, heavy mud crabs from the market. A heavier crab means more meat, while lively crabs indicate freshness, ensuring the sweetest and juiciest bite. If fresh mud crabs aren’t available, blue crabs can work as a substitute, but expect a slightly lighter texture and flavor.Sauté the Aromatics to Enhance the Sauce
To bring out the full depth of flavor in this seafood dish, always sauté garlic, ginger, and chilies in oil until fragrant. This step helps release their natural oils, creating a more aromatic and robust sauce base. Rushing this process can result in a flat-tasting dish, so take your time and let the aromatics develop their rich, deep essence.Simmer Slowly for Perfectly Cooked Crabs
After adding the sauce, let the crabs simmer gently to fully absorb the bold flavors. Cooking over high heat might toughen the meat, while slow simmering ensures tender, juicy crabs with shells coated in a thick, flavorful sauce. Stir occasionally to distribute the sauce evenly and allow every bite to be packed with spice and umami goodness.
Hi, thanks for this chili crab recipe! Looks delicious!