Singapore Chilli Crab Recipe

ByNoah Steele
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Introduction

Singapore Chilli Crab is a beloved seafood classic that bursts with bold, spicy, and tangy flavors. This dish features fresh crab cooked in a rich, aromatic sauce that’s perfect for dipping golden buns or crusty bread. Get ready to dive into a messy, delicious feast that’s truly unforgettable.

The image shows a cooked crab covered with thick, reddish-brown sauce full of texture and small bits. The crab's bright orange shell with its rough edges is placed as the main center layer, and fresh green herbs sit on top, adding a fresh, lively touch. Around the crab, the sauce pools richly with visible chunks, and some white pieces, likely crab meat, mix into the sauce. Part of the crab claw is visible in the bottom foreground, and there is a blurred bowl of white rice in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1.5 kg / 3 lb live mud crab or other large, fresh crab
  • 5 red cayenne chilli, seeds left in, roughly chopped
  • 2 tbsp taucu paste (fermented soy paste; substitute miso if needed)
  • 6 small garlic cloves, roughly chopped
  • 2 small eschalots, roughly chopped
  • 3 tbsp ginger, roughly chopped (about 7.5 cm / 3″ piece)
  • 1/4 cup canola oil
  • 1 tbsp belachan dried shrimp paste, chopped (or shrimp paste as substitute)
  • 1 cup tomato passata
  • 1/2 cup sweet chilli sauce
  • 2 tbsp ketchup
  • 2 cups water
  • 1 egg, lightly whisked
  • 3 tbsp white vinegar
  • Fresh coriander leaves, whole or roughly chopped
  • 2 tbsp green onion, finely sliced (or 1/4 cup sliced on angle and soaked in ice water for curl)
  • Golden mantou buns (steamed and fried Chinese buns) or your choice of brioche, baguette, crusty bread, or dinner rolls

Instructions

  1. Step 1: Prepare the crab by cleaning and cutting it into pieces. Reserve the tomalley (“crab mustard”) and crab juices in a separate bowl for sauce flavor.
  2. Step 2: Make the chilli paste by combining the chopped chillis, taucu paste, garlic, eschalots, and ginger in a food processor. Blitz until fairly smooth.
  3. Step 3: Heat the canola oil in a large pot over medium-high heat. Add the belachan and stir constantly for 2 minutes until fragrant.
  4. Step 4: Add the chilli paste to the pot and cook, stirring, for 3 minutes.
  5. Step 5: Stir in the tomato passata and cook for 4 minutes, stirring regularly.
  6. Step 6: Add sweet chilli sauce, ketchup, and water. Stir to combine all sauce ingredients.
  7. Step 7: Add the crab claws to the pot to coat in sauce. Bring to a boil, then reduce heat, cover, and simmer for 3 minutes.
  8. Step 8: Add the reserved tomalley and crab juices to the pot.
  9. Step 9: Remove the lid, add the remaining crab pieces and any collected juices. Stir to coat, cover, and cook for 7 minutes.
  10. Step 10: Use tongs to remove all crab pieces into a large bowl.
  11. Step 11: While stirring the sauce in a circular motion, slowly pour the whisked egg into the pot in a thin stream to create delicate egg ribbons.
  12. Step 12: Stir in the white vinegar evenly.
  13. Step 13: Return the crab pieces to the sauce and gently stir to coat them.
  14. Step 14: Transfer crab pieces and sauce to a large serving dish. Garnish with fresh coriander and green onion.
  15. Step 15: Serve with golden mantou buns, brioche, crusty bread, or rice on the side.
  16. Step 16: Prepare for a deliciously messy meal—break crab shells to access the sweet meat and dunk generously in the flavorful sauce.
  17. Step 17: Save any leftover sauce for other dishes; it’s packed with flavor and too good to waste.

Tips & Variations

  • Use fresh crab for the best taste. If unavailable, frozen crab can be a substitute but may alter texture slightly.
  • Adjust chilli quantity based on your spice preference; reduce seeds for less heat.
  • Substitute taucu paste with miso paste for a milder umami flavor.
  • Golden mantou buns are traditional and perfect for sauce soaking, but brioche or baguette also complement the dish beautifully.
  • For a gluten-free option, serve with rice or gluten-free bread instead of buns.

Storage

Store leftover crab and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent overcooking the crab. Leftover sauce can be refrigerated separately and used within 3 days as a flavorful base for fried rice or noodles.

How to Serve

The image shows a close-up of a cooked crab covered in a thick, reddish-brown sauce, with the crab’s orange shell glistening under the sauce. The crab is topped with fresh green herbs, adding a bright contrast to the rich sauce. Visible crab legs and claws are coated in the same sauce, with bits of white crab meat peeking through. In the background, there is a white bowl partially filled with plain white rice, all placed on a white marbled surface. The scene is vibrant and detailed, focusing on the texture of the crab shell and the sauce’s glossy, chunky consistency. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crab for this recipe?

Yes, frozen crab can be used if fresh is not available, though the texture might be slightly less firm. Make sure to thaw completely before cooking.

What can I use if I don’t have taucu paste?

Miso paste is a great substitute for taucu paste and will add a similar fermented umami flavor to the sauce.

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Singapore Chilli Crab Recipe

★★★★★

4.8 from 66 reviews
  • Author: Noah
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Singapore Chilli Crab is a classic and beloved seafood dish featuring fresh mud crab cooked in a rich, spicy, and tangy chilli-tomato sauce. This recipe combines fermented soybean paste, dried shrimp paste, and fresh chilli to create a bold and aromatic flavour profile. The dish is finished with delicate egg ribbons and served with golden mantou buns or crusty bread, perfect for soaking up the delicious sauce.

Ingredients

Scale

Crab

  • 1.5 kg (3 lb) live mud crab or other large, fresh crab

Chilli Paste

  • 5 red cayenne chilli, seeds left in, roughly chopped
  • 2 tbsp taucu paste (fermented soy paste, substitute miso)
  • 6 small garlic cloves, roughly chopped
  • 2 small eschalots, roughly chopped
  • 3 tbsp ginger, roughly chopped (~7.5 cm / 3″ piece)

Sauce

  • 1/4 cup canola oil
  • 1 tbsp belachan dried shrimp paste, chopped (substitute shrimp paste)
  • 1 cup tomato passata
  • 1/2 cup sweet chilli sauce
  • 2 tbsp ketchup
  • 2 cups water
  • 1 egg, lightly whisked
  • 3 tbsp white vinegar

Garnish and Serve

  • Fresh coriander leaves, whole or roughly chopped
  • 2 tbsp green onion, finely sliced (or 1/4 cup finely sliced on angle, soaked in ice water for 3 minutes for slight curl)
  • Golden mantou buns (steamed and fried Chinese buns) or alternative bread like brioche, baguette, crusty bread, or dinner rolls

Instructions

  1. Prepare crab: Clean and cut the whole crab into pieces reserving the tomalley (crab mustard) and crab juices in a separate bowl. These will flavor the sauce deeply.
  2. Make chilli paste: In a small food processor, blitz the chilli, taucu paste, garlic, eschalots, and ginger until a fairly smooth paste forms.
  3. Sauté belachan: Heat canola oil in a large pot over medium-high heat. Add the chopped belachan and cook, stirring constantly, for 2 minutes until fragrant.
  4. Cook chilli paste: Add the chilli paste to the pot and cook, stirring, for 3 minutes to develop flavors.
  5. Add tomato passata: Stir in the tomato passata and cook for 4 minutes, stirring regularly.
  6. Add remaining sauce ingredients: Mix in sweet chilli sauce, ketchup, and water, stirring to combine.
  7. Cook crab claws: Add crab claws first as they need longer cooking time. Stir well to coat in sauce. Bring to a boil, then reduce to a simmer. Cover and cook for 3 minutes.
  8. Add crab mustard and juices: Stir in the reserved tomalley and crab juices to enrich the sauce.
  9. Add remaining crab pieces: Remove lid, add the rest of the crab pieces along with any juices collected in the bowl. Stir to coat, cover again, and cook for 7 minutes.
  10. Remove crab: Use tongs to transfer crab pieces into a bowl, leaving the sauce in the pot.
  11. Create egg ribbons: With sauce simmering, stir in a circular motion and pour whisked egg in a thin stream into the center to create delicate egg ribbons.
  12. Add vinegar: Stir in white vinegar to balance flavors.
  13. Return crab to sauce: Put crab pieces back into the pot, gently stirring to coat them in the sauce.
  14. Plating and garnish: Transfer crab and sauce to a large serving plate or shallow dish. Garnish with fresh coriander and sliced green onion.
  15. Serve: Serve immediately with golden mantou buns or your choice of bread or rice to soak up the flavorful sauce.
  16. How to eat: Prepare for a messy but rewarding meal. Break crab shells with crackers or hammer to reveal juicy meat. Dunk generously in sauce and enjoy.
  17. Save leftover sauce: The leftover sauce is packed with flavor. Save it for other dishes or dipping.

Notes

  • When cleaning crab, ensure to keep tomalley (crab mustard) and juices for sauce flavor.
  • Red cayenne chillies can be adjusted for spiciness; keeping seeds maximizes heat.
  • If taucu paste is unavailable, miso is a suitable substitute though flavor will differ slightly.
  • Eschalots add sweetness and depth; substitute with shallots if needed.
  • Belachan shrimp paste is pungent but essential for authentic taste; use shrimp paste if unavailable.
  • Tomato passata provides smooth tomato flavor; canned crushed tomatoes can be used as an alternative.
  • Golden mantou buns are traditional but any soft bread works well to soak sauce.
  • Tomalley is a prized ingredient adding umami; discard if sensitive or allergic.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Singaporean

Keywords: Singapore chilli crab, mud crab recipe, spicy crab, seafood main dish, Asian seafood recipe

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