Singapore-Style Chili Crabs Recipe

Name: Singapore-Style Chili Crabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole cooked dungeness crabs; ¼ cup tomato ketchup; 2 tablespoons hot chili paste; 2 tablespoons oyster sauce or 2 tablespoons indonesian soy sauce; 2 tablespoons dark soy sauce or 2 tablespoons regular soy sauce; 1 tablespoon tamarind paste; 3 tablespoons peanut oil; 4 scallions, sliced thin; 1 inch piece fresh ginger, peeled and chopped; 4 garlic cloves, chopped; 1 serrano chili, chopped; 2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Servings: persons

2 whole cooked dungeness crabs
¼ cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce or 2 tablespoons indonesian soy sauce
2 tablespoons dark soy sauce or 2 tablespoons regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 scallions, sliced thin
1 inch piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 serrano chili, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish

1
Pull the main shell off the crab and discard it.
2
Remove the gray gills and the soft insides.
3
Cut the body in half and then cut between each leg.
4
Crack the legs and claws with the back of the knife or a hammer and set aside.
5
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.
6
Pour the oil into a wok or large skillet over high heat.
7
Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute.
8
Add the crab and stir-fry for another minute.
9
Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
10
Put onto a platter and garnish with the rest of the chile and cilantro.
11
Serve with plenty of napkins!

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole cooked dungeness crabs, ¼ cup tomato ketchup, 2 tablespoons hot chili paste, 2 tablespoons oyster sauce or 2 tablespoons indonesian soy sauce, and more.

Yes, Singapore-Style Chili Crabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Singapore-Style Chili Crabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions