Chili crab is one of Singapore’s best-known dishes, celebrated for sweet crab coated in a lively tomato-chili sauce.
This wok-friendly version balances ketchup, chile, soy, vinegar, and egg ribbons, with mantou for gathering every bit of sauce.
Crack the claws before cooking and turn the crab gently so the shell pieces stay intact.
Serving Suggestions
Bring the bowl to the table with warm mantou, crab crackers, and plenty of napkins.
Recipe Notes
Refrigerate cooked crab for up to one day and reheat gently; seafood is best enjoyed fresh.
Singapore Chili Crab
Singapore-style crab in a savory-sweet tomato-chili sauce enriched with egg and served with mantou.
Equipment
- Large wok or deep skillet with lid
- Crab crackers
- Cleaver or heavy chef’s knife
- Small mixing bowl
- Wooden spoon
Ingredients
Crab
- 2 whole mud crabs cleaned and quartered, about 3 1/2 lb total
- 3 tbsp neutral oil
- 6 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 2 whole red chiles finely chopped
Sauce and Serve
- 1 cup tomato ketchup
- 1/3 cup Asian chili sauce
- 2 tbsp tomato paste
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 cup seafood or chicken stock
- 2 tbsp cornstarch
- 3 tbsp water
- 2 large eggs lightly beaten
- 3 whole scallions sliced
- 1/2 cup fresh cilantro loosely packed
- 8 whole steamed mantou buns for serving
Instructions
Prepare the Crab:
- Remove the top shells, gills, and apron from the crabs. Rinse briefly, drain well, and crack the claws so the sauce can enter.
- Whisk the ketchup, chili sauce, tomato paste, soy sauce, vinegar, sugar, and stock in a bowl. In a second bowl, stir the cornstarch with the water.
Cook:
- Heat the oil in a large wok over medium-high heat. Cook the garlic, ginger, and chiles for 30 seconds, then add the crab pieces and toss for 2 minutes.
- Pour in the sauce, cover, and simmer for 10 to 12 minutes, turning the crab once, until the shell is bright and the meat is opaque.
- Stir in the cornstarch slurry and simmer until the sauce lightly coats the crab. Pour the egg in a thin stream while stirring gently to form soft ribbons.
Serve:
- Fold in the scallions and half the cilantro. Taste and balance with a little extra vinegar or sugar if needed.
- Transfer to a broad serving bowl, scatter with the remaining cilantro, and serve immediately with hot mantou.
Notes
- Cracking the claws before cooking makes them easier to eat and lets the sauce season the meat.
- Blue crab can substitute for mud crab; use the same total weight and shorten cooking slightly for small crabs.
Nutrition
Calories: 640kcalCarbohydrates: 67gProtein: 43gFat: 23gSaturated Fat: 4gCholesterol: 255mgSodium: 1680mgFiber: 3gSugar: 25g