This Easy Singaporean Chili Crab is a crab lover’s dream! Juicy crab legs are drenched in a spicy, tangy sauce made with tomatoes and chili, making every bite a flavorful adventure.
Trust me, you’ll want to have some bread handy to soak up that delicious sauce. It’s so good, you’ll wish you had a second plate ready! 😋
I love making this dish for special occasions because it’s a crowd-pleaser. Just add your favorite sides, gather your friends, and enjoy a fun seafood feast together!
Key Ingredients & Substitutions
Crabs: I suggest using live mud crabs for the best flavor! If they’re hard to find, feel free to use frozen crabs or even lump crab meat. Just adjust your cooking time accordingly.
Chili Peppers: For heat, fresh red chilies are great. If you prefer milder flavors, try using fewer peppers or substituting with bell peppers for color without the heat.
Ketchup and Chili Sauce: Ketchup gives sweetness, and chili sauce brings the heat. If you’re looking for a healthier option, you can use tomato puree and adjust the spiciness with your choice of hot sauce.
Eggs: The beaten eggs add a nice texture to the sauce. If you’re vegan, you can skip the eggs or use a plant-based alternative like silken tofu for creaminess.
How Do I Clean and Prepare Crabs?
Cleaning crabs can be a bit tricky, but it’s essential for good flavor. Here’s a simple guide:
- First, rinse the crabs under cold water to remove any dirt.
- Carefully flip them over, and using a knife, remove the shell-like flap on the underside.
- Pull off the top shell and remove the gills and any internal organs.
- Cut the crab into sections: legs and body, cracking claws slightly for the sauce to infuse.
Always handle live crabs carefully. Using gloves can help prevent any pinching!
How Can I Thicken the Sauce Just Right?
To get that thick, luscious sauce, cornstarch is your best friend. Here’s how to do it:
- Mix cornstarch with water to create a slurry before adding it to the crab.
- Add it slowly to your simmering sauce, stirring constantly to prevent lumps.
- Let it simmer for a couple of minutes until the sauce becomes glossy and thickens up nicely.
This step is key to getting that perfect consistency that’ll cling to every piece of crab!
Easy Singaporean Chili Crab
Ingredients:
- 2 live mud crabs (about 1.5 to 2 pounds each), cleaned and cut into pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 thumb-sized piece of ginger, minced
- 3 red chili peppers, deseeded and finely chopped (adjust to taste)
- 1/2 cup ketchup
- 2 tablespoons chili sauce (such as sambal oelek or chili garlic sauce)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 cup chicken broth or water
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 2 large eggs, lightly beaten
- 2 tablespoons cornstarch mixed with 1/4 cup water (slurry)
- Fresh cilantro leaves for garnish
- Optional: sliced green onions for garnish
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare and around 15 minutes to cook, for a total of about 35 minutes. You’ll love how quickly this crowd-pleaser comes together!
Step-by-Step Instructions:
1. Prepare the Crab:
Start by cleaning the crabs thoroughly under cold water. Cut them into manageable pieces, and don’t forget to crack the claws slightly. This will help the delicious sauce soak into every bit!
2. Stir-Fry Aromatics:
In a large wok or deep skillet, heat the vegetable oil over medium heat. Add the minced garlic, shallots, ginger, and chopped chilies. Stir-fry for about 2 minutes, or until fragrant. The kitchen will smell fantastic!
3. Create the Sauce:
Next, stir in the ketchup, chili sauce, soy sauce, oyster sauce, sugar, white pepper, and chicken broth. Bring everything to a simmer, allowing the flavors to meld together beautifully.
4. Cook the Crab:
Add the crab pieces into the wok, gently tossing them to coat with the sauce. Cover and cook for about 10-12 minutes, stirring occasionally. You’ll know it’s done when the crab turns bright orange and is fully cooked through.
5. Add Eggs for Creaminess:
Slowly pour in the beaten eggs while stirring gently. This creates lovely ribbons of egg in the sauce, making it even richer and tastier!
6. Thicken the Sauce:
To achieve that glossy finish, stir in the cornstarch slurry. Cook for another 1-2 minutes until the sauce thickens up perfectly. It should cling nicely to the crab.
7. Garnish and Serve:
Remove from heat and sprinkle fresh cilantro over the crab. If you like, add sliced green onions for an extra pop of color! Serve immediately with steamed white rice or mantou (Chinese steamed buns) to scoop up that delicious sauce.
Enjoy your spicy, sweet, and savory seafood feast that brings the authentic tastes of Singapore right to your table!
FAQ about Easy Singaporean Chili Crab
Can I Use Frozen Crabs Instead of Live Ones?
Absolutely! If fresh crabs are hard to find, you can use thawed frozen crabs. Just make sure they are completely thawed before cooking, and adjust the cooking time to ensure they’re heated through.
How Can I Reduce the Spiciness of the Dish?
If you prefer a milder sauce, simply use fewer chili peppers or remove the seeds completely. You can also replace some of the chili sauce with more ketchup to balance out the heat without sacrificing flavor.
What Are the Best Ways to Serve This Dish?
This dish is best served with steamed white rice to soak up the delicious sauce. Alternatively, you can serve it with mantou (Chinese steamed buns) for a fun dipping experience!
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much.
