There are some recipes you cook once and never forget—and Singapore Chilli Crab is one of them. The first time I tried it was at a hawker-style stall during a late-night layover in Singapore. I had no napkins, my shirt was a mess, and my hands were sticky with sauce. But let me tell you, I didn’t care one bit. The sweet, savory, tangy, mildly spicy sauce had me licking my fingers clean. From that moment on, I knew I had to learn how to make it at home.
And you know what? It’s actually not as intimidating as it sounds. The mess is part of the fun. The magic lies in the sauce—rich with crab juices, fragrant with ginger and garlic, spiked with chilli, balanced with ketchup and vinegar. It’s the kind of sauce you’ll want to mop up with bread until the plate is wiped clean.
Why This Dish Feels Special
For me, this recipe isn’t just about the crab—it’s about the whole experience. It’s gathering your family or friends around the table, rolling up your sleeves, and laughing together as you crack shells and battle over the last piece of claw. I’ve cooked this for a dinner party where the conversation slowed to silence as everyone focused on digging into the sauce-soaked crab. That’s when you know you’ve got a winning dish.
Yes, live mud crab can be pricey, but this is the kind of recipe you make for a birthday, a celebration, or when you just want to treat yourself. And honestly? Once you’ve had homemade Singapore Chilli Crab, restaurant versions will rarely measure up.
Choosing and Preparing the Crab
Traditionally, mud crab is the star of the show. Their large, meaty claws make for a dramatic centerpiece. When I can’t get mud crab, I’ve used blue swimmer crab, which tastes just as good but is a bit fiddlier to eat.
If you’re nervous about cleaning a crab, don’t be. The easiest way to do it is to pop the crab into the freezer for a while—it drifts off to sleep, and you can handle it calmly. Once cut, don’t throw away the “crab mustard” (that yellow-orange tomalley inside). It may not look glamorous, but trust me—it’s pure flavor gold. That’s what gives the sauce its depth and richness.
And here’s a little tip: some fishmongers will prep the crab for you if you ask. Just make sure you get the mustard reserved in a small container—it’s the secret sauce to the sauce.
The Sauce – The True Star
The crab is impressive, but the sauce is what makes people remember this dish.
It’s built in layers—first the belachan shrimp paste (yes, it smells strong but transforms once cooked), then a paste of chillies, garlic, ginger, and shallots. Add ketchup, sweet chilli sauce, tomato passata, and that beautiful crab mustard, and you’ve got a sauce that’s tangy, spicy, sweet, and savory all at once.
At the very end, a beaten egg is drizzled in, creating silky ribbons through the sauce. It’s one of those details that makes the dish look restaurant-level but is incredibly simple to do.
I usually double the sauce quantities because it’s impossible not to scoop extra onto rice or bread. In fact, I’d say the sauce is the reason mantou buns (steamed or fried Chinese buns) are traditionally served with this dish. If you can’t find those, a crusty baguette does the trick beautifully.
Tips From My Kitchen
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Prepare for mess – This isn’t a knife-and-fork meal. Lay some newspaper on the table, put out extra napkins, and embrace the chaos. It’s part of the charm.
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Balance the spice – Singapore Chilli Crab isn’t meant to blow your head off. I use large red chillies for flavor and color without overpowering heat. You can always adjust with a touch of chilli oil at the table.
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Don’t skip the ketchup – It might surprise you, but it adds a tangy sweetness that balances the sauce. The first time I left it out, the dish felt incomplete.
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Make extra sauce – Trust me on this one. Leftover sauce spooned over rice or tossed with noodles the next day is a meal in itself.
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Hands vs. utensils – Crab forks are useful, but honestly, your hands are the best tools here.
Serving Suggestions
Traditionally, this dish is served with mantou buns. If you’ve ever dunked warm, fluffy bread into rich sauce, you’ll know why. But when I can’t get mantou, I use toasted brioche rolls or a simple baguette. They soak up every last bit of sauce.
Rice is always welcome, though chopsticks get slippery once the sauce coats everything. Sometimes I serve a light cucumber salad on the side for freshness. But honestly, once the crab and sauce hit the table, nothing else really matters.
Storage and Leftovers
Crab is best eaten fresh, right out of the pot while it’s still steaming hot. That said, if you do have leftovers, store them in the fridge for up to a day. I usually separate the sauce and use it again the next day with shrimp, or stir it through noodles for a quick lunch. It keeps the spirit of the dish alive without feeling like reheated leftovers.
Frequently Asked Questions
Can I use frozen crab instead of live?
Yes, frozen raw crab works if live crab isn’t available. Just avoid pre-cooked crab—you’ll miss out on the juices that make the sauce so good.
Is it very spicy?
Not really. The name “chilli crab” makes it sound fiery, but the flavor is more balanced—sweet, savory, tangy, with just a gentle kick.
Can I use prawns instead of crab?
Absolutely! I’ve made this with prawns when crab wasn’t in the budget, and the sauce works beautifully.
What if I can’t find belachan shrimp paste?
Shrimp paste is the closest substitute, though the depth of flavor won’t be quite the same. Still worth making!
Do I really need to use ketchup?
Yes! It sounds unusual in a crab dish, but it’s authentic and brings the right balance of sweetness and acidity.
Singapore Chilli Crab
Sweet, spicy, tangy, and irresistibly messy — this Singapore Chilli Crab is one of the most iconic seafood dishes in the world.
Ingredients
For the crab
- 1.5 kg (3 lb) fresh mud crab or other large crab, cleaned and cut into pieces (reserve the tomalley/crab mustard and juices)
For the chilli paste
- 5 red cayenne chillies, roughly chopped (seeds in for extra heat)
- 6 garlic cloves, roughly chopped
- 3 tablespoons ginger, chopped (about a 3-inch piece)
- 2 small eschalots, roughly chopped (sub ½ red onion if needed)
- 2 tablespoons fermented soy bean paste (taucu, or sub 1 tbsp miso + ½ tsp sugar)
For the sauce
- ¼ cup canola oil
- 1 tablespoon dried shrimp paste (belachan), chopped (sub bottled shrimp paste)
- 1 cup tomato passata (pureed strained tomatoes)
- ½ cup sweet chilli sauce
- 2 tablespoons ketchup
- 2 cups water
- 3 tablespoons white vinegar
- 1 egg, lightly whisked
For serving
- Fresh coriander leaves
- 2 tablespoons green onion, finely sliced
- Golden mantou buns, crusty bread, or steamed rice
Instructions
- Start by cleaning and preparing the crab. Reserve the tomalley (“crab mustard”) and juices in a bowl, as these bring incredible depth to the sauce.
- In a blender or food processor, blend the chillies, garlic, ginger, eschalots, and fermented soy paste into a smooth paste.
- Heat the oil in a large pot over medium-high heat. Add the shrimp paste and stir for about 2 minutes until aromatic. Add the chilli paste and cook for another 3 minutes, stirring often.
- Stir in the tomato passata and cook until slightly thickened, about 4 minutes. Then add the sweet chilli sauce, ketchup, and water, mixing well.
- Add the crab claws first (they take the longest to cook) and let them simmer for about 3 minutes under a lid. Stir in the reserved tomalley and juices, then add the remaining crab pieces. Cover again and cook gently for 7 minutes.
- Transfer the crab pieces to a large bowl. While the sauce is still simmering, slowly drizzle in the whisked egg while stirring in circles to create delicate ribbons. Finish with the vinegar and taste for balance.
- Return the crab pieces to the sauce, stirring gently to coat. Pile everything onto a large serving platter, scatter with coriander and green onions, and serve immediately with warm buns or rice to soak up the glorious sauce.
Notes
- Be ready to roll up your sleeves — eating chilli crab is gloriously messy and that’s half the fun!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 409Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 92mgSodium 403mgCarbohydrates 51gFiber 3gSugar 25gProtein 15g
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.
Final Thought
Singapore Chilli Crab is messy, bold, and unforgettable. It’s not just about cooking—it’s about gathering, laughing, and getting your hands dirty in the best way possible. For me, it’s a reminder that food is as much about experience as it is about flavor. If you’ve only ever had this dish in restaurants, give it a go at home. You’ll be surprised at how doable it is—and how much fun it is to watch everyone fight over the last piece of claw.
