This lively dish features sweet crab smothered in a spicy, tangy sauce made with tomatoes and chili. It’s a mouthwatering mix that’s sure to impress your taste buds!
You might need a bib for this one, as the sauce can get a little messy—but that’s all part of the fun! 🎉 I always serve it with bread to soak up every drop. Yum!
Making chili crab feels like a party in the kitchen. Just cook the crab, whip up that rich sauce, and enjoy the delicious chaos that comes with every bite. Trust me; it’s worth it!
Key Ingredients & Substitutions
Crab: Mud crabs are traditional for this dish, but if they’re hard to find, opt for blue crabs or even King crab legs. Just adjust the cooking time accordingly, as some may cook faster.
Chili Sauce: Sambal oelek is a great choice for that authentic kick! If you can’t find it, any spicy chili sauce will work, or you can blend fresh chili with vinegar and sugar for a quick substitute.
Eggs: Adding beaten eggs creates a nice texture and richness. If you’re avoiding eggs, you can skip this step or use a splash of coconut cream for creaminess instead.
Vegetables: Garnishing with green onions and cilantro adds fresh flavor. You can use chives or parsley as alternatives if you prefer.
How Do I Make Sure My Crab is Perfectly Cooked?
Getting the crab cooked just right is key to a delicious chili crab experience. Start by ensuring you’re working with fresh, live crabs if possible. Here’s how to cook them perfectly:
- Clean the crab thoroughly to remove any impurities that might affect the taste.
- When cooking, toss the crab pieces in the sauce early on to let them absorb those wonderful flavors over the cooking period.
- Cover the wok while cooking; this helps steam the crab, making it tender and juicy.
- Check that the crab turns bright red when done—this indicates it’s cooked. If unsure, the meat should easily come away from the shell.
With these tips, you’ll have delicious crab every time! Enjoy your cooking adventure! 🦀
Authentic Singaporean Chili Crab
Ingredients You’ll Need:
- 2 live mud crabs (about 1.2 to 1.5 kg total), cleaned and cut into pieces
- 3 tbsp vegetable oil
- 1 thumb-sized ginger, finely chopped
- 5 cloves garlic, minced
- 2 red chilies, deseeded and finely chopped (adjust to spice preference)
- 1/2 cup ketchup
- 3 tbsp chili sauce (such as sambal oelek)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 cup chicken stock or water
- 2 eggs, lightly beaten
- 2 stalks green onion, chopped (for garnish)
- Fresh cilantro leaves (optional, for garnish)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Steamed or fried mantou buns or white bread, for serving
How Much Time Will You Need?
This delicious recipe will take you about 20 minutes of prep time and 15-20 minutes of cooking time. So in total, you’re looking at approximately 40 minutes to enjoy a stunning chili crab feast!
Step-by-Step Instructions:
1. Prepare the Crab:
Start by cleaning the crab thoroughly. Cut it into manageable pieces and crack the claws slightly to allow the flavors to soak in. This step is crucial for getting that delicious sauce into every bit of the crab!
2. Sauté Aromatics:
In a large wok or deep skillet, heat the vegetable oil over medium-high heat. Add the finely chopped ginger, minced garlic, and red chilies. Stir-fry for about 2-3 minutes until the mixture is fragrant and the ginger and garlic are slightly golden.
3. Make the Sauce:
Next, add the ketchup, chili sauce, soy sauce, oyster sauce, sugar, and salt to the wok. Stir the ingredients well, and let the sauce cook for about 2 minutes, so the flavors meld together beautifully.
4. Add Liquid:
Pour in the chicken stock or water and bring the sauce to a gentle simmer. This will help create the base for your delicious chili sauce.
5. Cook the Crab:
Add the crab pieces to the wok. Toss gently to ensure that all the crab is coated in the luscious sauce. Cover the wok and cook for 10-12 minutes, stirring occasionally. You’ll know it’s done when the crab turns bright red and is fully cooked!
6. Add Egg:
Once the crab is cooked, slowly pour in the beaten eggs while gently stirring. This will create beautiful silky ribbons throughout the sauce, adding richness.
7. Thicken the Sauce (Optional):
If you prefer a thicker sauce, stir in the cornstarch mixture and keep cooking for another 1-2 minutes until it thickens nicely.
8. Final Touches:
Give it a taste and adjust the seasoning if needed. You can add a little more salt or sugar, depending on your flavor preference.
9. Serve and Garnish:
Carefully transfer the chili crab to a serving platter. Garnish with chopped green onions and fresh cilantro leaves for a pop of color.
10. Enjoy!
Serve this marvelous chili crab immediately with steamed or fried mantou buns or some nice white bread to soak up that incredible sauce. Dive in and enjoy the explosion of flavors!
Enjoy this classic Singaporean favorite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Crab Instead of Live Crab?
Yes, you can use frozen crab, but make sure it’s thoroughly thawed before cooking. It’s best to thaw it in the refrigerator overnight. This helps maintain texture and flavor. Once thawed, follow the same cooking instructions!
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the number of red chilies or remove the seeds, which contain most of the heat. You can also add less chili sauce or use a milder alternative. Conversely, for extra spiciness, add more fresh chilies or a few drops of hot sauce to taste.
Is This Recipe Suitable for Meal Prep?
While chili crab is best enjoyed fresh, you can prepare the sauce ahead of time and cook the crab when you’re ready to eat. The sauce can be stored in an airtight container in the fridge for up to 3 days, just remember to reheat thoroughly before adding the crab.
How Should I Store Leftovers?
If you have leftovers, cool them down and store them in an airtight container in the fridge for up to 2 days. When reheating, do so gently on the stove or microwave, adding a little water to loosen the sauce if it thickens. Enjoy your leftover delight! 🦀
