Pin it The first time I really understood chili crab was at a seafood stall in Singapore, watching a cook work a massive wok with the kind of ease that only comes from making something ten thousand times. The smell hit me before anything else—that intoxicating blend of charred aromatics, sweet ketchup, and chilies so sharp they made my eyes water just standing nearby. When the plate arrived, still sizzling and glossy with that iconic red sauce, I realized this wasn't just dinner; it was theater. Now when I make it at home, I chase that exact moment—the one where everything comes together and suddenly the kitchen smells like Singapore.
I made this for my partner on our anniversary, and halfway through eating we both stopped talking and just looked at each other with sauce on our faces, laughing because there was no elegant way to do this. The mantou buns were soggy from the sauce, there were shells everywhere, and yet somehow it felt like the most romantic meal we'd had in months. It's the kind of dish that breaks down pretense and just lets you be hungry and happy.
Ingredients
- 2 whole live mud crabs (about 1.5 kg total), cleaned and cut into pieces: These are the soul of the dish—ask your fishmonger to clean and cut them for you if you're uncomfortable doing it yourself, and use them the same day if possible.
- 3 tbsp vegetable oil: Use something neutral that can handle high heat; this is your foundation for building flavor without burning anything.
- 1 medium onion, finely chopped: It dissolves into the sauce, creating sweetness and body that balances all the heat.
- 5 cloves garlic, minced: This is where the depth comes from—don't skip or reduce it.
- 3 red chilies, deseeded and chopped: Deseed them if you want to dial back the heat, or leave the seeds in if you're feeling brave.
- 2 birds eye chilies, chopped (adjust to taste): These are the ones that sneak up on you, so taste as you go and adjust before you commit.
- 2 cm piece fresh ginger, peeled and minced: This prevents the sauce from tasting flat and one-dimensional—it's your secret ingredient.
- 250 ml tomato ketchup: Yes, regular ketchup—it's the sauce base that makes this distinctly Singaporean and not some fusion attempt.
- 2 tbsp chili sauce (such as Sriracha or sambal oelek): Sambal oelek gives it more authenticity, but Sriracha works fine if that's what you have.
- 1 tbsp sugar: This rounds out the edges and prevents the sauce from being too aggressive.
- 1 tbsp soy sauce: Adds umami depth without being obvious about it.
- 1 tsp fish sauce: It smells like a dock, but trust it—one teaspoon is just enough to make everything taste more like itself.
- 250 ml chicken or seafood stock: This is your volume control; it keeps the sauce from reducing too quickly and becoming too intense.
- 1 tsp cornstarch mixed with 1 tbsp water: Mix this right before you need it, not ahead of time, or it'll separate and won't work properly.
- 2 large eggs, lightly beaten: These create silky ribbons that catch the sauce and add richness—the final touch that makes it feel luxurious.
- 2 spring onions, sliced: Fresh, sharp, and they cut through all that richness beautifully.
- Fresh cilantro, chopped: If you love it, use lots; if you're that person who thinks it tastes like soap, a little goes a long way.
- Lime wedges, to serve: Essential for brightness—squeeze it over everything right before eating.
Instructions
- Build your aromatics foundation:
- Heat the oil in your wok over medium heat, then add the onion and let it soften for a couple of minutes until it starts to smell sweet. Add the garlic, ginger, and both types of chilies all at once, stirring constantly for 2–3 minutes until the whole thing is fragrant and your kitchen suddenly smells like a street market in Singapore.
- Introduce the crabs to the heat:
- Add your crab pieces and toss everything together until they're coated in that aromatic oil, then let them sit for a minute before stirring again. After 3–4 minutes, you'll start to see the shells turn from greenish-gray to that iconic red-orange, which is your signal they're beginning to cook.
- Build the sauce:
- Pour in the ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock, then stir it all together until the sauce looks unified. Bring everything to a boil, then lower the heat and let it simmer uncovered for 10–12 minutes, turning the crabs occasionally so they cook evenly and absorb all that flavor.
- Thicken and finish:
- Stir your cornstarch slurry one more time to make sure it's combined, then pour it in while stirring gently until the sauce coats a spoon and looks glossy rather than watery. Pour the beaten eggs in slowly while stirring gently in one direction—they'll break apart into silky ribbons that catch the sauce instead of forming lumps.
- Plate and celebrate:
- Remove from heat, scatter the spring onions and cilantro over the top, and serve immediately with lime wedges and mantou or rice. This dish doesn't wait well, so get everyone to the table now.
Pin it I've learned that this dish is best eaten with people you don't mind getting messy with—the sauce goes everywhere, shells crack and fly, and somehow it becomes this joyful, chaotic thing that brings people closer. There's something about working through a whole crab together that makes conversation easier and laughter louder.
Choosing and Preparing Your Crabs
Live mud crabs are ideal because they're sweet and firm, but I know they're intimidating if you've never bought one before. Ask your fishmonger to clean and cut them—most will do it without fuss, and you'll avoid the awkward moment of wondering if your live crab is actually dead yet. If mud crabs aren't available or feel too much, blue swimmer crabs or Dungeness crabs work beautifully; just check that they're the same size so they cook evenly.
The Sauce Technique and Why It Matters
This sauce is built in layers, and each layer does something specific—the onions and garlic create sweetness and depth, the ginger adds warmth and prevents flatness, the chilies bring the heat, and then the ketchup, chili sauce, and fish sauce come together to create something that tastes both sweet and savory and spicy all at once. The cornstarch thickens it just enough so it clings to the crab meat instead of running off, and the eggs add a silky richness that feels almost indulgent. When you taste it, you should feel all five of those elements, not just heat.
Serving and Timing
This dish is best served the moment it's ready—the sauce is at its best when it's still bubbling slightly, and the crabs are sweetest when they're fresh from the pan. Steamed mantou buns are the traditional choice because they're soft and perfect for soaking up sauce, but honestly, plain steamed rice works just as well if that's easier. Have plenty of napkins nearby and maybe some small bowls for shells, because eating this elegantly is basically impossible and completely beside the point.
- Serve with lime wedges on the side so everyone can squeeze them over their portion right before eating.
- If you're worried about the heat level, set out extra sambal or chili sauce on the side for people who want more, rather than making the whole pot too spicy.
- Have wet wipes or a damp cloth nearby—trust me on this one.
Pin it Chili crab is the kind of dish that transforms a regular evening into something memorable—not because it's fancy, but because it demands your full attention and rewards you with flavors that taste like celebration. Make it when you want to feel like you're eating at a street stall in Singapore, right at home.
Recipe FAQ
- → What type of crab is best for this dish?
Fresh whole mud crabs are ideal, but blue swimmer or Dungeness crabs work well as substitutes.
- → How is the sauce thickened?
The sauce is thickened by adding a cornstarch slurry and incorporating beaten eggs for a silky texture.
- → What ingredients add heat to the sauce?
Red chilies and birds eye chilies provide the signature spicy kick to the tangy tomato base.
- → What sides are recommended to accompany this dish?
Steamed mantou buns or plain rice complement the rich, saucy crabs perfectly.
- → Are there common allergens to be aware of?
This dish contains shellfish, eggs, soy, and fish products. Always double-check sauces for added allergens.