This Singaporean Chili Crab is an easy and fun dish! With sweet crab meat and a spicy, flavorful sauce, it’s sure to impress. Don’t worry if you’re not an expert—I promise you can do this!
Whenever I make this, I can’t help but get a little messy, but that’s half the fun! Grab some bread for dipping, and enjoy! It’s a tasty way to bring a bit of Singapore to your kitchen.
Key Ingredients & Substitutions
Crabs: Fresh crabs are essential for this dish. But if you can’t find them, feel free to use pre-cooked crab meat. Just reduce the cooking time to heat it through.
Vegetable Oil: You can use any neutral oil like canola or sunflower oil if you don’t have vegetable oil on hand. Olive oil can work too, but it may change the flavor slightly.
Chili Peppers: Adjust the type and amount of chili to suit your spice level. You can use jalapeños or even sweet bell peppers for a milder dish. Just know that the original recipe uses red chili for authenticity.
Ketchup: While ketchup is key for flavor, you can substitute with tomato paste mixed with a little sugar if you want to keep things richer and less sweet.
Chili Sauce: Sriracha adds heat and flavor, but you can swap it with any chili paste or sauce you like, such as gochujang or even a homemade chili garlic sauce for a different twist.
How Do You Clean and Prepare Crabs?
Cleaning crabs might seem daunting, but it’s simple! Here’s a quick guide:
- Start by rinsing the crabs in cold water to remove any debris.
- Using kitchen shears, cut off the claws and legs. Be careful not to cut too deeply—just enough to get them separated.
- Turn the crab on its back and remove the shell by gently lifting it. Discard the gills and any innards you don’t want to eat.
- Crack the claws slightly to allow the sauce to infuse the meat.
Take your time with this step; proper preparation makes for a tastier dish!
Easy Singaporean Chili Crab Recipe for Beginners
Ingredients You’ll Need:
- For the Crab:
- 2 large fresh crabs (about 1.5 to 2 pounds each), cleaned and cut into chunks
- For the Sauce:
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 red chili peppers, finely chopped (adjust to taste)
- 1 small onion, finely chopped
- 1/2 cup ketchup
- 2 tablespoons chili sauce (such as Sriracha or sambal oelek)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 cup water or chicken broth
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
- 2 eggs, lightly beaten
- For Garnish and Serving:
- Fresh cilantro or spring onions for garnish
- Lime wedges (optional), for serving
- Steamed buns or bread, for serving
How Much Time Will You Need?
This delightful Singaporean Chili Crab recipe will take about 10-15 minutes to prep and around 20-25 minutes to cook. Overall, you’re looking at about 35-40 minutes from start to finish. Perfect for a tasty meal without too much fuss!
Step-by-Step Instructions:
1. Prepare the Crab:
Start by cleaning the crabs. Remove the shell and gills, then cut the crabs into manageable pieces. Be sure to crack the claws slightly to let the flavors seep into the meat. Set your cleaned crab pieces aside.
2. Heat the Oil:
In a large wok or deep pan, heat the vegetable oil over medium heat. Once hot, add the minced garlic, chopped red chilies, and onion. Stir-fry for about 2-3 minutes, or until the onion becomes soft and fragrant.
3. Create the Sauce:
Add the ketchup, chili sauce, soy sauce, oyster sauce, and sugar to the pan. Stir everything together and let it cook for about 1-2 minutes to blend the flavors nicely.
4. Simmer the Sauce:
Pour in the water or chicken broth next, stirring to combine. Bring the sauce to a gentle simmer; this will help enhance the overall flavor.
5. Cook the Crab:
Add the crab pieces to the simmering sauce, making sure they are well coated. Cover the pan and cook for about 8-10 minutes, stirring occasionally. The crab meat should turn a bright red and be cooked through.
6. Thicken the Sauce:
Slowly stir in the cornstarch slurry to thicken the sauce. Let it cook for another 1-2 minutes until you achieve a glossy, thick consistency.
7. Add the Eggs:
Reduce the heat to low. While gently stirring, slowly drizzle the beaten eggs into the sauce. This will create lovely silky ribbons as they cook in the warm sauce.
8. Serve and Enjoy:
Take the pan off the heat and garnish the dish with fresh cilantro or chopped spring onions. Serve immediately with lime wedges on the side and some steamed buns or fresh bread to soak up that delicious sauce. Enjoy your homemade Singaporean Chili Crab!
With these easy steps, you’ll have an incredibly flavorful dish that brings the essence of Singapore right into your home. Happy cooking!
FAQ for Easy Singaporean Chili Crab Recipe
Can I Use Frozen Crabs Instead of Fresh Ones?
Yes, you can use frozen crabs, but make sure they are completely thawed before cooking. Thaw them in the refrigerator overnight or by placing them in a sealed plastic bag submerged in cold water. Once thawed, clean and prepare them as usual.
What If I Don’t Have All the Sauces Listed?
No worries! If you don’t have oyster sauce, you can skip it or replace it with hoisin sauce for a similar sweet and savory flavor. If you don’t have both ketchup and chili sauce, tomato paste with a bit of sugar and red pepper flakes can work as a substitute.
How Should I Store Leftovers?
Store leftover chili crab in an airtight container in the refrigerator for up to 2 days. To reheat, place it gently in a pan over low heat, stirring occasionally, or microwave it until heated through. Add a splash of water or broth if the sauce thickens too much during storage.
Can I Make This Dish Vegetarian?
Absolutely! For a vegetarian version, substitute the crabs with tofu or mushrooms and use vegetable broth instead of chicken broth. You can still follow the same cooking process for a delicious alternative!
