Living in San Francisco, I've had more than my fair share of crab, prepared in more ways than I can remember. I've never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. My friends in Singapore tell me they serve this with at least twice the amount of sauce, and a type of fried roll to soak up the goodness with. So, if you want to rock the chili crab like a Singaporean, then you should probably double the sauce ingredients!

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Sauce:

Directions

Instructions Checklist
  • Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl.

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  • Stir shallots, garlic, oil, ginger, and serrano pepper together in a pot over medium-high heat. Saute until sizzling, about 2 minutes. Add crab to pot, cover the pot with a lid, and shake until crab is completely coated in shallot mixture. Remove lid and cook and stir until heated through, about 3 minutes.

  • Pour ketchup mixture into pot, reduce heat to medium, and cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

Cook's Notes:

You can substitute water for the chicken broth, if desired. You can substitute any spicy ground chili sauce for the sambal oelek, if desired.

You can substitute 1 tablespoon sliced chives for the green onions, if desired. You can substitute red onion for the shallot, if desired.

Nutrition Facts

222 calories; protein 17.7g; carbohydrates 18.4g; fat 9g; cholesterol 94.8mg; sodium 1575.1mg. Full Nutrition
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Reviews (6)

Read More Reviews
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/19/2016
Beautiful blend of condiments herbs and spices. However the Ketchup base has to go. Either make a brown roux or use a jar of gravy. If you can't do without the tomato add a couple of tsps. of nice tomato paste. Read More
(1)
Rating: 5 stars
02/14/2019
Sorry. My last review ended before I meant it to. This is great! To make true Singaporean chili crab you have to use the ketchup - so this is an authentic recipe. The commenter who said not to use ketchup is making a different type of sauce that is not Singaporean. Very delicious and you can use all different kinds of crab - whatever you have available. Read More
(1)
Rating: 5 stars
04/01/2020
My family and I loved it, so much that we had to make it a second time but without the chili sauce, only because it was too hot for the little one. Read More
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Rating: 5 stars
05/12/2020
This is my favorite way to make Dungeness crab which are readily available in our area. Read More
Rating: 5 stars
06/02/2018
followed the recipe exactly as made amazing! best crab i've had in years. Read More
Rating: 5 stars
02/16/2020
Turned out like I remember from Singapore Read More
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