New this month
Get the Allrecipes magazine

Singapore Chili Crabs

Chef John

"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!"
Added to shopping list. Go to shopping list.


30 m servings 224 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl.
  2. 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.
  3. 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

Per Serving: 224 calories; 9.1 g fat; 18.5 g carbohydrates; 17.8 g protein; 95 mg cholesterol; 1695 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

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. o...