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Singaporean Chili Crab
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5 from 1 vote

How to Cook Chili Crab (Singaporean Style)

Chili crab is a rich, spicy, and savory seafood dish featuring succulent mud crabs drenched in a thick, flavorful tomato-based sauce infused with garlic, ginger, and chilies.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Seafood Recipe
Cuisine: Singaporean
Keyword: chili crab, crab recipe, mud crab recipe, Singaporean Chili Crab
Servings: 4 servings
Calories: 378kcal
Author: Manny

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.