The moment I cracked open a fresh mud crab, the sweet, briny scent filled the kitchen, instantly whisking me away to the vibrant hawker centers of Singapore. That unmistakable aroma of rich, savory spices and a hint of heat beckoned, promising a feast that would tantalize the senses. Singapore Chilli Crab is not just a dish—it’s an experience, a celebration of bold flavors that dance together in a glossy, crimson sauce.
As I stirred the pot, the vibrant colors and alluring smells enveloped me, igniting a comforting warmth reminiscent of shared meals with loved ones. Ideal for an impressive dinner party or a cozy family gathering, this iconic recipe balances sweetness, spice, and umami in a way that feels both indulgent and satisfying. With a perfectly spiced sauce that begs to be soaked up with fluffy mantou buns or hearty rice, this dish is sure to become a favorite in your culinary repertoire. Join me as we dive into making the Ultimate Singapore Chilli Crab!
Why is Singapore Chilli Crab so special?
Explosive flavors: This iconic dish combines the sweetness of fresh crab with a rich, savory sauce that tantalizes the taste buds.
Versatile ingredients: While using live mud crab amps up the authenticity, feel free to explore other large crab varieties or even prawns for a delicious twist.
Cultural delight: Celebrated in Singapore, this dish reflects the vibrant culinary landscape, making it a fun talk point at gatherings.
Impressive presentation: The glossy crimson sauce and succulent chunks of crab make for a stunning centerpiece for any meal, captivating your guests right from the start.
Perfect for sharing: Gather family and friends around this dish for a messy, fun, and interactive dining experience. Don’t forget to pair with fluffy mantou buns or rice for the full experience!
Singapore Chilli Crab Ingredients
For the Crab
• Live Mud Crab (1.5 kg / 3 lb) – Fresh crab is crucial for that sweet, tender meat that shines in this dish.
For the Sauce
• Red Cayenne Chilli (5, seeds left in) – Adjust the heat to your preference; leaving seeds adds more spice!
• Taucu Paste (2 tbsp) – Essential for depth of flavor; miso paste + sugar can be a good substitute.
• Garlic Cloves (6 small, roughly chopped) – The aromatic foundation of the sauce that elevates every bite.
• Eschalots (2 small, roughly chopped) – Sweetness and complexity; red onions work in a pinch.
• Ginger (3 tbsp, roughly chopped) – Adds warmth and a hint of earthiness to the sauce.
• Canola Oil (1/4 cup) – Perfect for sautéing, ensuring even cooking.
• Belachan Dried Shrimp Paste (1 tbsp, chopped) – Do not skip this ingredient; it gives authenticity and umami! You can substitute with bottled shrimp paste if necessary.
• Tomato Passata (1 cup) – Forms the sauce base; tomato puree can also do the trick.
• Sweet Chilli Sauce (1/2 cup) – A perfect balance of sweetness that enhances the sauce.
• Ketchup (2 tbsp) – Unexpected yet essential for that delightful surge of sweetness.
• Water (2 cups) – Used to adjust sauce consistency, ensuring the right thickness.
For the Finishing Touches
• Egg (1, lightly whisked) – Creates those beautiful ribbons in the sauce, making it visually appealing.
• White Vinegar (3 tbsp) – A dash of acidity to balance all the flavors.
• Fresh Coriander – A bright and fresh garnish that elevates the dish!
• Green Onion (2 tbsp, finely sliced) – Another layer of color and flavor, making the dish pop.
• Golden Mantou Buns (optional) – Ideal for soaking up that delicious Singapore Chilli Crab sauce; baguette or rice are great substitutes if needed.
Feel free to gather these ingredients and prepare to delight your taste buds with this savory Singapore Chilli Crab masterpiece!
How to Make Singapore Chilli Crab
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Prepare Crab: Start by cleaning and cutting the live mud crab into manageable pieces, saving the flavorful tomalley (“crab mustard”) and juices separately. This ensures you capture all the rich flavors.
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Make Chilli Paste: In a blender, combine garlic, ginger, red cayenne chillies, taucu paste, and eschalots. Blitz everything together until you achieve a smooth paste. This aromatic blend is the foundation of your sauce.
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Sauté Belachan: Heat the canola oil in a large pot over medium heat. Add the chopped belachan shrimp paste and sauté for about 2 minutes until it releases a fragrant aroma, filling your kitchen with mouthwatering scents.
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Cook Chilli Paste: Stir the prepared chilli paste into the pot and sauté for an additional 3 minutes. The colors should brighten and the fragrance intensify, setting the stage for that delicious sauce.
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Incorporate Sauces: Gradually stir in the tomato passata, sweet chilli sauce, ketchup, and water. Let it cook for about 4 minutes, allowing the flavors to meld beautifully.
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Cook Crab Claws: Carefully add the crab claws first, making sure they are well-coated with the sauce. Cover the pot and simmer for 3 minutes to allow the claws to absorb the flavors.
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Add Crab Pieces: Next, gently incorporate the reserved tomalley and the remaining crab pieces, stirring to coat them in the delicious sauce. Cover and simmer for 7 minutes, allowing everything to cook to perfection.
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Remove Crab: Once cooked, take the crab pieces out and set them aside on a dish, keeping all that saucy goodness in the pot.
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Finish Sauce: Stir in the lightly whisked egg and white vinegar into the bubbling sauce. Gently add the crab back in, giving it a light stir to ensure everything is beautifully coated.
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Serve: Present the crab in a spectacular serving dish, pouring over the vibrant sauce. Garnish with fresh coriander and green onion, and serve with fluffy mantou buns or a side of rice.
Optional: Serve with extra lime wedges for a zesty finish!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Singapore Chilli Crab
Fridge: Keep any leftover Singapore Chilli Crab in an airtight container for up to 3 days to maintain its rich flavors.
Freezer: For longer storage, freeze the crab sauce (without the crab) in a freezer-safe container for up to 3 months.
Reheating: When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove until heated through, adding a splash of water if needed to loosen the sauce.
Serving Suggestions: Pair leftover sauce with fresh seafood or veggies for a quick, tasty meal.
Expert Tips for Singapore Chilli Crab
• Fresh is Best: Use live mud crab for optimal flavor. Pre-cooked crabs will not deliver the rich, aromatic sauce you crave.
• Handle with Care: When preparing the belachan shrimp paste, cook it long enough to avoid a harsh smell but keep the delicious flavor intact.
• Flavor Balance: Adjust the number of red cayenne chillies according to your heat preference; remember that removing seeds softens the spice level.
• Messy but Fun: Prepare crab crackers or nut crackers to make accessing the sweet meat a breeze. Eating this dish is delightfully interactive!
• Leftovers Delight: Refrigerate leftover sauce for up to 5 days or freeze for 3 months. It’s perfect for enhancing stir-fries or noodles later on!
• Garnish Well: Fresh coriander and green onion not only enhance the flavor but also add a beautiful presentation to your Singapore Chilli Crab dish.
What to Serve with Singapore Chilli Crab?
Elevate your dining experience with perfect pairings that complement the rich, spicy notes of this iconic dish.
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Steamed White Rice: This classic side absorbs the luscious sauce, providing a soft, neutral base that balances the bold flavors of the crab. Perfect for those who want to savor every drop!
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Golden Mantou Buns: Fluffy and slightly sweet, these traditional buns are ideal for soaking up the aromatic sauce, enhancing the overall indulgence of your meal.
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Crispy French Bread: The crunchy exterior and soft interior offer a delightful contrast, making each bite a pleasurable experience. Use it to scoop up crab and sauce!
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Asian Slaw: A fresh slaw with crunchy vegetables and a tangy dressing brings a refreshing crunch that cuts through the richness of the crab dish. It adds a vibrant color to your spread!
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Chilled Cucumber Salad: The light, crisp nature of cucumbers paired with a splash of vinegar provides a perfect contrast, cleansing the palate between savory bites of crab.
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Cold Beer or White Wine: A light lager or a crisp Sauvignon Blanc enhances the meal, offering a refreshing sip that complements the heat of the chili sauce.
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Passion Fruit Sorbet: As a delightful dessert, this refreshing treat adds a sweet-tart note to cleanse the palate after the savory richness of the crab, leaving a lasting impression.
Using these suggestions will create a harmonious, memorable meal that your family and friends will be talking about long after!
Singapore Chilli Crab Variations
Customize your Singapore Chilli Crab to suit your taste buds and dietary needs with these exciting twists!
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Other Crustaceans: Swap live mud crab for blue swimmer, dungeness crab, or prawns for delightful variations. Each offers its own unique flavor profile, making for a memorable dining experience.
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Vegetarian Option: Use eggplant or firm tofu as a substitute for crab, and add in extra umami-rich seasonings to create a delicious, meat-free version. You’ll be amazed at how well the flavors still shine!
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Spicy Kick: Boost the heat by adding fresh chopped bird’s eye chillies or a dash of sriracha, perfect for those who crave an extra challenge alongside their delicious meal!
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Milder Sauce: For a milder flavor, reduce the number of red cayenne chillies or add coconut cream for a creamy contrast that remains delicious without overwhelming the palate.
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Flavor Enhancements: Stir in a dash of soy sauce or oyster sauce to deepen the savory notes of the sauce, giving your dish an even richer flavor.
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Creative Accompaniments: Serve with steamed rice, crusty French bread, or a homemade brioche to soak up the rich sauce—try it and find your favorite pairing!
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Grilled Twist: Grill the crab or prawns before adding them to the sauce. This adds a smoky depth that elevates the dish to new heights, perfect for a summer gathering.
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Citrusy Brightness: Squeeze fresh lime juice over the top just before serving. This zesty addition brightens all the flavors, providing that extra zing for your taste buds.
Make Ahead Options
These Singapore Chilli Crab preparations are perfect for busy home cooks looking to save time! You can clean and cut the live mud crab, storing raw pieces in the refrigerator up to 24 hours before cooking to maintain freshness. The chilli paste can be made in advance and kept in an airtight container for up to 3 days—just be sure to refrigerate it to preserve the robust flavors. When you’re ready to serve, simply sauté the belachan and chilli paste, incorporate the sauces, and then add the prepped crab. Finish with the egg and vinegar for an equally delicious dish that’s just as vibrant and mouthwatering!
Singapore Chilli Crab Recipe FAQs
How do I select the best crab for my Singapore Chilli Crab?
Absolutely! For the sweetest and most tender meat, choose live mud crabs. Look for crabs that are active and have a hard shell, indicating freshness. Avoid crabs with dark spots all over, as these may indicate they are not fresh.
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What is the best way to store leftovers of Singapore Chilli Crab?
Very simple! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to keep the sauce separate; it can be refrigerated as well for the same duration. If you want to enjoy it later, transfer the crab sauce to a freezer-safe container and freeze for up to 3 months.
Can I freeze the sauce from Singapore Chilli Crab?
Yes, you can! For freezing, make sure to freeze the sauce without any crab in it. Pour the cooled sauce into a freezer-safe container, ensuring there’s some space at the top for expansion. When you’re ready to enjoy, just thaw it in the refrigerator overnight and reheat gently on the stove, adding a splash of water if needed.
What should I do if my chilli paste is too spicy?
No worries! If you find your chilli paste is too spicy for your taste, you can balance it by adding a bit more tomato passata or sweet chilli sauce to the dish. This will help reduce the heat while adding sweetness for a well-rounded flavor. Also, serve alongside some fluffy rice or mantou buns to tone down the spice!
Can I use other seafood instead of crab?
Yes, the more the merrier! If crab isn’t your thing, you can easily substitute it with large prawns or shrimp. Just cook them for about 5 minutes in the sauce until they turn pink and opaque—they’ll soak up all those delicious flavors beautifully.
Are there any dietary considerations I should keep in mind?
Good question! This Singapore Chilli Crab recipe is gluten-free. However, always check your sauces, specifically the ketchup and sweet chilli sauce, as some brands may have gluten. If you have shellfish allergies, this dish isn’t suitable, but you could try making a vegetarian version with tofu and leafy greens in the spicy sauce!
Savory Singapore Chilli Crab That Will Wow Your Guests
Ingredients
Equipment
Method
- Clean and cut the live mud crab into manageable pieces, saving the flavorful tomalley and juices separately.
- In a blender, combine garlic, ginger, red cayenne chillies, taucu paste, and eschalots. Blitz until smooth.
- Heat canola oil in a large pot over medium heat and sauté belachan shrimp paste for 2 minutes.
- Stir in the prepared chilli paste and sauté for an additional 3 minutes.
- Gradually add tomato passata, sweet chilli sauce, ketchup, and water, cooking for 4 minutes.
- Add the crab claws first, cover, and simmer for 3 minutes.
- Incorporate the reserved tomalley and the remaining crab pieces, cover and simmer for 7 minutes.
- Remove crab pieces and set aside.
- Stir in lightly whisked egg and white vinegar into the sauce.
- Return the crab to the pot and stir to coat.
- Serve in a dish, garnished with fresh coriander and green onion, with mantou buns or rice.