Best 8 Chilli Crab Recipes

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**Discover the tantalizing flavors of Singaporean Chilli Crab and its delightful variations with this comprehensive guide. From the iconic sweet and savory original to a rendition featuring black pepper, indulge in a culinary journey that showcases the diversity and creativity of this signature dish.**

**The cornerstone of this delectable seafood feast is the traditional Chilli Crab. Succulent Sri Lankan crabs are smothered in a luscious tomato-based gravy, infused with an aromatic blend of spices and the fiery kick of chili. Garlic, ginger, and shallots dance harmoniously with the crab's inherent sweetness, while a hint of sweetness rounds out the flavor profile.**

**For those seeking a unique twist, the Black Pepper Crab offers an enticing alternative. This version tantalizes the taste buds with a symphony of black peppercorns, garlic, and butter, delivering a peppery punch that beautifully complements the crab's delicate flesh.**

**For a fiery adventure, the Dry Chilli Crab ignites the palate with a symphony of dried chilies, garlic, and ginger, resulting in a dish that packs a punch. The crab's tender meat soaks up the piquant sauce, creating a harmonious balance of heat and flavor.**

**Vegetarians and seafood enthusiasts alike can embark on a culinary adventure with the Vegetarian Chilli Crab. This innovative recipe ingeniously replaces crab with tofu, creating a delectable meat-free alternative that captures the essence of the original dish. The tofu absorbs the vibrant flavors of the sauce, offering a protein-rich and equally satisfying experience.**

**In addition to these core recipes, the article also presents a collection of enticing variations that cater to diverse preferences. Experiment with the aromatic flavors of Curry Leaves Crab, where curry leaves add a unique depth of flavor, or embark on a journey of heat with the Fiery Chilli Crab, which amplifies the spiciness to new heights.**

**Whether you're a seafood aficionado or a culinary explorer seeking new horizons, this comprehensive guide to Chilli Crab and its variations promises an unforgettable gastronomic experience. Dive into the vibrant flavors of Singaporean cuisine and let your taste buds embark on a tantalizing adventure.**

Check out the recipes below so you can choose the best recipe for yourself!

SINGAPORE CHILLI CRAB RECIPE BY TASTY



Singapore Chilli Crab Recipe by Tasty image

The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.

Provided by VisitSingapore

Categories     Lunch

Yield 4 servings

Number Of Ingredients 19

1 mud crab
3 shallots
ginger, 1 in (2.5 cm)
3 long red chillies
5 cloves garlic
2 tablespoons ketchup
1 teaspoon shrimp paste, belacan
2 tablespoons cooking oil
1 ½ cups chicken stock
1 ½ cups tomato puree
1 tablespoon rice wine vinegar
½ cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons palm sugar
1 egg
1 spring onion
½ cup butter
1 bunch coriander
fried bao dough, mantou

Steps:

  • Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
  • In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
  • Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
  • Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
  • Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
  • Remove the crab legs and head, and plate up on a shallow dish.
  • Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
  • Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
  • Enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams

SINGAPORE-STYLE CHILI CRABS



Singapore-Style Chili Crabs image

Provided by Tyler Florence

Categories     appetizer

Time 17m

Yield 4 appetizer servings

Number Of Ingredients 12

2 whole cooked Dungeness crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce or Indonesian soy sauce
2 tablespoons dark soy sauce or regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 scallions, sliced thin
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 serrano chile, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Steps:

  • Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
  • In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
  • Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!

SINGAPOREAN CHILE CRAB



Singaporean Chile Crab image

This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy!!!

Provided by COOKIE1

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 12

1 pound whole Dungeness crab
5 tablespoons ketchup
1 cup water
2 tablespoons cornstarch
¾ teaspoon dark soy sauce
5 tablespoons vegetable oil
7 cloves garlic, crushed
2 tablespoons chopped shallots
10 red chili peppers, pounded with seeds
¾ teaspoon lemon juice
1 egg, beaten
4 green onions, minced

Steps:

  • Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
  • In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
  • Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
  • Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
  • Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 29.7 g, Cholesterol 173.3 mg, Fat 32.9 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 771.4 mg, Sugar 14.6 g

SINGAPORE CHILLI CRAB



Singapore chilli crab image

This low fat, spicy crab dish is a versatile street-food style recipe that can be adapted to your liking. Serve with rice or steamed bao buns

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 10

1 whole cooked crab (about 1kg)
2 tbsp flavourless oil
3 garlic cloves , very finely chopped
thumb-sized piece ginger , very finely chopped
3 red chillies , 2 very finely chopped, 1 sliced
4 tbsp tomato ketchup
2 tbsp soy sauce
handful coriander leaves, roughly chopped
2 spring onions , sliced
rice or steamed bad buns, to serve

Steps:

  • The crab must be prepared before stir-frying (you can ask your fishmonger to do this). This involves removing the claws, the main shell, discarding the dead man's fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
  • Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
  • Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.

Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 4.5 milligram of sodium

CHILI CRAB



Chili Crab image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds
10-12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained
2 tablespoons minced garlic, or to taste
2 tablespoons minced shallots
1 tablespoon finely grated gingerroot
2 tablespoons vegetable oil, plus additional
1/2 cup ketchup
1 1/2 cups water
1 tablespoon Asian fish sauce, such as Nam Pla
1/3 cup Thai sweet chile sauce
2 tablespoons fresh lime juice
1 tablespoon cornstarch combined with 2 tablespoons water
2 large eggs, lightly beaten
3 tablespoons sliced scallion for garnish
Slices of white bread as an accompaniment, if desired

Steps:

  • In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle.
  • To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain.
  • In mortor and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.
  • Combine all sauce ingredients.
  • Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish.
  • Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion.

CHILLI CRAB



Chilli Crab image

Got this out of the paper advertising a crab festival in 1996. My neighbor loves this for the sauce (hubby gets the crabs), she likes to use it with chicken, fish or beef (dices the meat and simmers in the sauce till cooked and serves over rice with vegetables). I serve it with rice to pour the sauce over and some vegetables to make a complete meal.

Provided by ImPat

Categories     Crab

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 kg crab (raw, we use 6 blue manna)
1/2-1 tablespoon gingerroot (sliced)
3 -4 chilies (we use birds eye)
3 tablespoons oil
1 -2 tablespoon soy sauce
1 tablespoon sugar
3/4 cup water (or chicken or fish stock)
4 tablespoons tomato sauce
1 tablespoon chili sauce (hot) (optional)
1 teaspoon sesame oil
1 -2 spring onion (scallions sliced)

Steps:

  • If crabs live, put in freezer for 10 minutes to stun.
  • Remove back shell and clean spongy bits and brown stuff, clean in water.
  • Cut in half lengthwise.
  • Remove claws from body and hit with blunt side of a cleaver to crack in several places.
  • Cut the halves into two or three pieces leaving legs attached.
  • Pound ginger and chili until they form a paste, or zap in the food processor or blender.
  • Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
  • Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
  • Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
  • Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
  • Garnish with sliced spring onion.
  • Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.

Nutrition Facts : Calories 348.9, Fat 13.9, SaturatedFat 1.8, Cholesterol 147.5, Sodium 1072, Carbohydrate 9.7, Fiber 0.9, Sugar 5.7, Protein 45

SINGAPORE CHILLI CRAB



Singapore Chilli Crab image

Recipe video above. Here's arguably the most famous crab recipe in the world: Singapore Chilli Crab! For the pinnacle of the experience, make this using fresh, live mud crab that you clean and cut yourself, or ask the fish shop to cut the crab for you (make sure they save the tomalley "crab mustard", Note 8). Be prepared to get messy eating it (half the fun!) - and to be surprised at how quick it is to make! Flavour: The sauce is a bit spicy but not excessively (Note 2 for adjustment). It is supposed to be a bit sweet, vinegary and intensely savoury. It gets massive flavour from the combination of crab juices, tomalley ("crab mustard", Note 8), belachan shrimp paste, and the soy bean paste! The traditional sauce has bits of egg ribbson in it, and includes ketchup - yes, really!Serves 3 - 4 as a meal with rice and some vegetables.

Provided by Nagi

Categories     Main

Number Of Ingredients 17

1.5 kg / 3lb live mud crab or other large, fresh crab
5 red cayenne chilli (, seeds left in, roughly chopped (Note 2))
2 tbsp taucu paste ((fermeted soy paste, sub miso Note 3))
6 garlic cloves ((small), roughly chopped)
2 eschalots ((small), roughly chopped (Note 4))
3 tbsp ginger (, roughly chopped (~7.5cm / 3" piece))
1/4 cup canola oil
1 tbsp belachan dried shrimp paste (, chopped (sub shrimp paste, Note 5))
1 cup tomato passata ((Note 6))
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 finely sliced on angle, ice water 3 minutes for slight curl))
Golden mantou buns ((Note 7))

Steps:

  • Prepare crab: See separate tutorial for how to clean and cut a whole crab. You will end up with: 1) Crab pieces; and 2) Reserved tomalley ("crab mustard", Note 8) and crab juices in a separate bowl. This is a key "secret ingredient" used to flavour the sauce.
  • Chilli paste: Place ingredients in a small food processor or Nutribullet. Blitz until it's a fairly smooth paste.
  • Sauté belachan: Heat oil in a large pot over medium-high heat. Add belachan and cook for 2 minutes, stirring constantly. It will smell pungent (to put it mildly), but have faith! It will mellow and transform!
  • Cook off chilli paste: Add chilli paste and cook, stirring, for 3 minutes.
  • Add tomato passata: Add tomato passata and cook, stirring regularly, for 4 minutes.
  • Add remaining sauce ingredients: Add sweet chilli sauce, ketchup, water and stir to combine.
  • Add claws: Add the crab claws first (they take longer to cook), stir to coat in sauce. Bring to a boil, then reduce heat to simmer. Cover with a lid and cook 3 minutes.
  • Add "crab mustard" and juices: Add the reserved tomalley ("crab mustard") along with all the crab juices.
  • Add remaining crab pieces: Remove lid, add remaining crab pieces and any juices that have collected in this bowl. Stir pieces to coat, put the lid back on and cook for 7 minutes.
  • Remove crab: Use tongs to remove crab pieces into a bowl.
  • Egg ribbons: With the sauce still on the stove, and while stirring in a circular motion, pour the egg in a thin stream into the middle of the pot. This will create little ribbons of egg in the sauce that is traditional and look lovely.
  • Vinegar: Stir in vinegar.
  • Return crab: Return the crab pieces into the pot, gently stir to coat in the sauce.

COCONUT CHILI CRAB



Coconut Chili Crab image

Another way to use those beautiful crabs we caught. Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons.

Provided by JustJanS

Categories     Crab

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 14

4 blue swimmer crabs (uncooked)
2 tablespoons oil
4 garlic cloves, crushed
1 tablespoon grated fresh ginger
3 red chilies, chopped
1/3 cup lime juice
1/4 cup water
2 tablespoons chili sauce (sweet Thai)
1 tablespoon fish sauce
1 tablespoon tomato paste
400 ml coconut cream
1/4 cup chopped fresh coriander (cilantro)
3 green onions, sliced
steamed rice, to serve

Steps:

  • Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
  • Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
  • In the same wok, stir fry garlic, ginger and chili for 1 minute.
  • Add the juice, waer, sauces and paste and simmer for 2 minutes.
  • Blend in the coconut cream.
  • Bring to the boil then return the crab to the wok.
  • Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
  • Stir in the coriander and onions, then serve at once over steamed rice.

Nutrition Facts : Calories 714.1, Fat 58.3, SaturatedFat 41, Cholesterol 32.8, Sodium 1246.4, Carbohydrate 39.5, Fiber 8.8, Sugar 23.2, Protein 17.8

Tips:

  • When selecting crabs, choose live ones that are heavy for their size, have a bright shell, and are free of blemishes.
  • To clean the crabs, rinse them thoroughly under cold water, then remove the top and bottom shells. Remove the gills and intestines, and rinse the crabs again.
  • To make the chili crab sauce, use a good quality chili paste or sauce. You can also add other spices to taste, such as ginger, garlic, lemongrass, and kaffir lime leaves.
  • Be careful not to overcook the crabs, as they will become tough and rubbery. The ideal cooking time is about 10-15 minutes, or until the crabs are cooked through.
  • Serve the chili crabs with steamed rice, fried mantou buns, or rice noodles.

Conclusion:

Chili crab is a delicious and iconic Singaporean dish. It is made with fresh crabs that are cooked in a flavorful chili sauce. The crabs are typically served with steamed rice, fried mantou buns, or rice noodles. Chili crab is a popular dish to serve at parties and gatherings, and it is also a favorite among tourists. If you are looking for a delicious and unique seafood dish to try, chili crab is a great option.

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