This Easy Singaporean Chili Crab is a tasty dish full of tender crab meat and a rich, spicy sauce that is simply irresistible. You’ll love how the flavors come together!
Don’t be surprised if your kitchen smells amazing while it’s cooking. I can’t help but keep some bread handy—perfect for soaking up that delicious sauce! 🍞
Key Ingredients & Substitutions
Crabs: Fresh crabs are essential for this dish. Look for crabs that are lively and heavy for their size. If fresh crabs aren’t available, you can use frozen crab meat or even canned crab meat, though the flavor won’t be the same.
Chilies: Red chilies add heat and color. You can adjust the number based on your taste. If you prefer milder, swap them for bell peppers or just use a pinch of red pepper flakes.
Oyster Sauce: This adds depth to the flavor. If you need a substitute, try using hoisin sauce or a mushroom-based sauce for a vegetarian option.
Chicken Stock: For a richer taste, use homemade stock if you have it. If you’re keeping it vegetarian, vegetable stock works great too.
Eggs: The eggs make the sauce creamy. If you can’t use eggs, try using a little coconut cream for a similar texture.
How Do You Clean and Prepare Crabs for Cooking?
Preparing crabs is key to getting the best flavor and texture. Here’s how to clean and cut them:
- Start by rinsing the crabs under cold water to remove any dirt or sand.
- Use a sharp knife or crab cracker to gently crack the claws—this lets the sauce seep in.
- Using kitchen shears, cut the body in half, and remove the gills and any internal organs. Discard them.
- Rinse the crab pieces again to ensure they’re clean.
Take your time with this step; well-prepared crabs ensure a fantastic eating experience!
Easy Singaporean Chili Crab Recipe for Beginners
Ingredients:
- 2 large fresh crabs (about 1.5 to 2 pounds), cleaned and cut into pieces
- 3 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 2-3 red chilies, chopped (adjust to taste)
- 1/4 cup ketchup
- 2 tablespoons chili sauce (such as Sriracha or Asian chili sauce)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 cup chicken stock or water
- 2 eggs, lightly beaten
- 2 teaspoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh cilantro or spring onions for garnish
- Lime wedges, for serving
Time Estimate:
This delicious Singaporean Chili Crab takes about 20 minutes to prep and 20-30 minutes to cook, making a total of around 45-50 minutes. Perfect for a flavorful meal without requiring hours in the kitchen!
Instructions:
1. Prepare the Crab:
Start by handling your crabs! Clean them by rinsing under cold water, then cut them into pieces. Gently crack the claws to help the sauce soak in. You’ll get the most flavor this way!
2. Heat the Oil:
In a large wok or deep pan, heat the vegetable oil over medium heat. You want the oil hot enough to sauté but not smoking.
3. Sauté Aromatics:
Add the chopped onion, minced garlic, ginger, and red chilies to the pan. Sauté them until fragrant and the onion becomes translucent. This should take around 2-3 minutes. Enjoy the lovely aroma!
4. Make the Sauce:
Now it’s time to build flavor! Add ketchup, chili sauce, soy sauce, oyster sauce, and sugar to the pan. Stir everything together well to combine and create a thick, rich sauce.
5. Simmer:
Pour in your chicken stock (or water) and bring the sauce to a gentle simmer. This should take about a minute.
6. Cook the Crab:
Add the crab pieces to the wok, tossing to coat them in the sauce. Cover the pan and let it cook for about 10-15 minutes, or until the crab is fully cooked and the meat turns opaque.
7. Add Beaten Eggs:
Slowly pour in the beaten eggs while gently stirring the sauce. This will create lovely silky ribbons throughout your dish!
8. Thicken (Optional):
If you’d like a thicker sauce, stir in the cornstarch slurry now. Cook for another minute until the sauce reaches your desired consistency.
9. Final Taste Check:
Give your dish a little taste and adjust seasonings if needed. Maybe a touch more soy sauce or sugar, depending on your preference!
10. Garnish and Serve:
Garnish your delicious chili crab with freshly chopped cilantro or spring onions, and serve it hot alongside steamed rice or crusty bread to soak up that incredible sauce. Don’t forget the lime wedges for a zesty kick!
Enjoy your delicious homemade Singaporean Chili Crab! It’s sure to impress family and friends!
FAQ
Can I Use Frozen Crabs Instead of Fresh?
Yes, you can use frozen crabs! Just make sure to thoroughly thaw them in the fridge overnight before cooking. If they’re already cooked, reduce the cooking time to ensure they don’t become tough.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce or prefer a vegetarian option, you can substitute it with hoisin sauce or a mushroom-based vegetarian stir-fry sauce. They will still provide a nice depth of flavor.
How Do I Store Leftovers?
Store any leftover Singaporean Chili Crab in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to help keep it moist.
Can I Make This Recipe Spicier?
Absolutely! If you like it hotter, you can add more chopped red chilies or incorporate some chili flakes or sauce into the dish. Adjust according to your spice tolerance, and taste as you go!
