Singaporean Chile Crab – a delicious recipe with crab, ketchup, water, cornstarch, soy sauce, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
2
In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
3
Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
4
Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
5
Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.
375
kcal
Calories
21
g
Fat
38
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 pound whole Dungeness crab, 5 tablespoons ketchup, 1 cup water, 2 tablespoons cornstarch, and more.
Yes, Singaporean Chile Crab 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
