Singapore Chili Crabs

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.

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.

Turned out like I remember from Singapore

This was fantastic! Had to sub the tamarind paste per Google( Worcestershire sauce, water, lemon, brown sugar, and tomato paste). So messy but hubs could not keep saying how good it was! Yes, it was a tad spicy, and very messy.... but, it was a unique meal and greatly enjoyed! Will make again!

followed the recipe exactly as made, amazing! best crab i've had in years.

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.

This is my favorite way to make Dungeness crab which are readily available in our area.