Singapore Chilli Crab

If there’s one dish that instantly takes me back to the noisy hawker stalls and seafood corners of Southeast Asia, it’s this fiery, saucy wonder — Singapore Chilli Crab. It’s loud, bold, saucy, and yes, unapologetically messy. And honestly? That’s the best part. You can’t eat this in a neat shirt.

I like making this on a weekend when I have friends over, sleeves rolled up, drinks on the side, and a whole lot of crusty bread ready to soak up that glorious sauce. The crab is great, sure — but the sauce? That’s where the real party’s at.

What Makes This Crab Dish So Worth It?

Let’s talk straight. Live crab isn’t cheap, and it takes a little elbow grease to prep. But hear me out — it’s completely worth it. If you’ve ever had a decent Chilli Crab in Singapore or even a seafood restaurant closer to home, you know how addictive that sauce can be. But making it at home? It’s surprisingly quick — and the flavor is a hundred times better than anything I’ve ordered out.

This version has been my go-to for a while now, and every time I make it, it feels like an event. There’s something about cracking open crab claws coated in thick, sweet-savory-spicy sauce that makes you slow down and really savor each bite.

The Sauce: Let’s Just Say You’ll Want to Drink It

I can’t emphasize this enough — the sauce is everything. Sweet, a little spicy, packed with umami and a hint of tang. It clings to the crab, seeps into the cracks, and begs for a chunk of bread to mop it up. I’ve watched people tilt their plates just to scoop every last bit of it. It’s that good.

Let’s Break It Down: What You’ll Need

1. The Crab

Mud crab is what I usually go for — fat claws, juicy meat, and lots of flavor. If you’ve never worked with live crab before, don’t worry. I was hesitant the first time too. I actually popped mine in the freezer for 30 minutes to put it to sleep before cutting it — sounds intimidating, but it’s simple once you get over that initial fear.

Don’t toss out the yellow-orange tomalley (that soft bit inside the shell). That’s “crab mustard,” and it’s basically flavor gold. It goes into the sauce and transforms it into something magical.

My tip: Some seafood shops will even clean and cut the crab for you if you ask nicely — just make sure they save the tomalley for you!

2. The Chilli Paste Base

This part is where the flavor starts building. I use a mix of large red chillies (so you get the color and gentle heat without setting your mouth on fire), shallots, garlic, and ginger — the usual flavor gang. Everything goes into a blender to form a paste.

Don’t have taucu (fermented soy bean paste)? No stress. I’ve used miso paste with a touch of sugar in a pinch and it still turns out great.

3. The Sauce Boosters

Now, here’s where things get interesting.

• A bit of roasted belachan (fermented shrimp paste) gives the sauce a deep, savory funk. Yes, it smells intense when you cook it — open the windows! But it mellows beautifully and adds depth that’s hard to fake.
• Ketchup might sound strange in a seafood dish, but trust me — it works. That touch of sweet and tangy brings the whole thing together.
• A swirl of whisked egg goes in at the end, giving the sauce that signature ribboned look.

Cooking the Chilli Crab (It’s Easier Than You Think)

Step 1: Make the Sauce

I start by sautéing the belachan — and yes, that smell hits hard at first. My kitchen always smells like “what on earth is that” for a few minutes, but after the paste goes in and the tomatoes simmer, it turns into something warm and inviting.

Once everything’s bubbling nicely, the sauce is ready for the crab.

Step 2: Add the Crab

Claws go in first since they take longer to cook. Then I stir in all that reserved crab mustard and juices — this step right here is what makes the sauce sing.

After that, the rest of the crab joins the party. I let it simmer gently until the shells turn bright red and the meat is cooked through.

Step 3: Finish the Sauce

Now’s the fun part — remove the crab, swirl in the beaten egg while stirring (it looks fancy, but it’s super easy), add a splash of vinegar for balance, and toss the crab back in.

Give everything a final gentle mix, and you’re done.

Serving Suggestions (And How We Do It at My Place)

This isn’t a knife-and-fork kind of dish. You eat it with your hands, leaning over the table, dripping sauce everywhere — and laughing while doing it.

Traditionally, it’s served with mantou buns (steamed or fried). I don’t always have access to them, so I use a crusty baguette or even toasted brioche rolls. Soft, buttery bread and that sauce? Heaven.

Rice is a solid backup if that’s what you’ve got, but honestly, the bread makes it more fun.

Make sure you’ve got:

• Napkins — lots of them
• Finger bowls or a kitchen towel nearby
• People who won’t judge you for licking your fingers

Can You Use Other Seafood?

Totally. I’ve made this same sauce with big prawns when crab was out of budget or hard to find. It still hits all the right notes. The sauce carries the dish — the seafood just tags along for the ride.

Storage and Make-Ahead Tips

This dish really shines when it’s fresh, right off the stove. That said, I’ve stored leftovers in the fridge for a day or two and they reheat surprisingly well. I use a low simmer on the stove to gently warm everything through.

If you want to make it ahead:

• Prep the sauce earlier in the day
• Store the cut crab separately in the fridge
• When it’s time to eat, just combine and cook — dinner’s ready in 15 minutes

Yield: 4

Singapore Chilli Crab

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This fiery, saucy crab dish is a true flavor explosion—sweet, spicy, tangy, and ridiculously savory. Singapore Chilli Crab is one of those showstopper meals that turns dinner into an event. Don’t be shy—get your hands messy, crack into those claws, and mop up every last drop of that rich, velvety sauce. The secret? It’s all about the tomalley—the golden crab “mustard”—that adds depth and richness you just can’t fake.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the crab & sauce base:

• 1.5 kg (about 3 lb) live mud crab or other large fresh crab, cleaned and chopped into big pieces (reserve the tomalley/“crab mustard” and juices)
• 1/4 cup canola oil
• 2 cups water
• 1 egg, lightly beaten
• 3 tbsp white vinegar
• 1 tbsp belachan (fermented shrimp paste), finely chopped
• 1 cup tomato passata
• 1/2 cup sweet chilli sauce
• 2 tbsp ketchup

Chilli Paste (blended):

• 5 red cayenne chillies, roughly chopped (seeds in)
• 2 eschalots (or 1/2 red onion), chopped
• 6 small garlic cloves
• 3 tbsp fresh ginger, chopped
• 2 tbsp taucu (fermented soy bean paste or sub miso + sugar)

Garnish & Serving:

• Fresh coriander, torn or whole leaves
• 2 tbsp green onion, finely sliced (or soaked in ice water for curl)
• Golden mantou buns, rice, or crusty bread to serve

Instructions

1. Start by prepping the crab. If you’ve got a fresh live one, either clean and cut it yourself or have your fishmonger do the honors. Be sure to save all the golden tomalley and crab juices—that’s your flavor gold.
2. Next, blend the chilli paste ingredients until you have a fairly smooth consistency. A small blender or food processor works great for this.
3. Heat your oil in a large deep pan or wok over medium-high heat. Add the belachan and stir constantly for a couple of minutes. It’ll smell intense—don’t worry, it mellows beautifully once cooked.
4. Toss in your blended chilli paste and cook it for about 3 minutes, letting all those bold flavors come alive.
5. Pour in the tomato passata and stir it around for another 4 minutes until it thickens slightly. Then stir in the sweet chilli sauce, ketchup, and water to create that luscious, glossy base.
6. Drop the crab claws into the sauce first since they take the longest to cook. Bring everything to a boil, then lower the heat and cover. Simmer for 3 minutes.
7. Now add in all that reserved tomalley and any juices you caught while cleaning the crab. Stir it gently to blend into the sauce.
8. Lift the lid, add the rest of the crab pieces, and any more liquid that’s collected. Stir to coat, then cover again and let it simmer for 7 minutes until the crab is cooked through.
9. Once done, take out the crab with tongs and place it in a serving bowl.
10. To create those signature silky egg ribbons, stir the sauce in a circular motion while slowly drizzling in the beaten egg. It’ll cook instantly into delicate strands.
11. Finish with a splash of white vinegar to balance out all that richness.
12. Gently return the crab to the pot and spoon that glorious sauce all over.

Notes

• Pile the crab onto a large platter and pour the sauce over the top. Sprinkle with fresh coriander and green onion.
• Serve it hot with fried mantou buns (or crusty bread, brioche, or steamed rice). It’s messy, it’s loud, and it’s pure joy.

Tips & Storage

• No crab? Use whole prawns instead! Just skip the tomalley step and cook them in the sauce for 5 minutes.
  
• Leftover sauce is gold—toss it with noodles, spoon over rice, or use it to jazz up an omelet or steamed greens.
  
• Store leftovers in the fridge for up to 3 days. Reheat gently in the microwave or over low heat.
  
• Freeze extra sauce for up to 3 months—it makes the best emergency dinner base.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 413Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 118mgSodium 496mgCarbohydrates 47gFiber 2gSugar 22gProtein 19g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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My Final Thoughts

I still remember the first time I made this dish — I was sweating over a live crab, trying to figure out what “crab mustard” was and whether the smell of belachan meant I’d ruined dinner. But once I sat down with a messy plate and that sauce dripping off a claw, I knew this recipe was a keeper.

So yes, it’s a little work. But it’s one of those meals that turns into a memory. A bit dramatic? Maybe. But I’d rather cook this once a month and enjoy every bite than go to a restaurant and leave disappointed.

Try Other Crab Recipes:

Steamed Crab Legs

Creamy Crab Stuffed Mushrooms

Baked Crab Legs