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Singaporean Chili Crab
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5 from 1 vote

How to Cook Chili Crab (Singaporean Style)

This crab recipes is a spicy freshwater crabs dish, also known as mud crabs cooked which is cooked in tomato sauce, chilies, oyster sauce, soy sauce, sesame oil and other spices.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Seafood Recipe
Cuisine: Singaporean
Servings: 4 to 6 servings
Calories: 378kcal
Author: Manny


  • 2 large fresh water crabs alimango
  • 2 Tbsp. tomato sauce
  • 4-6 pcs red chilis
  • 1 egg
  • 1 inch fresh ginger
  • 1 tsp oyster sauce
  • 2 cloves garlic
  • 2 to 3 drops sesame oil
  • 100 ml vegetable oil
  • salt and pepper
  • 2 Tbsp. sugar
  • freshly ground pepper
  • 2 tsp vinegar
  • Soy sauce to taste


    How to cook Chili Crabs

    • Scrub crabs with stiff brush and rinse well under cold running water.
    • Remove claws and smash slightly.
    • Chop crab backs into medium size pieces taking care to discard grey and pulpy matter.
    • Chop chilis, ginger and garlic. Heat oil in a wok and cook crabs for 1 to 2 minutes.
    • Return crab to heat, add sugar, salt and freshly ground pepper.
    • Stir well then bring to a boil. Cover pan and simmer slowly until crab is cooked, approximately 15 minutes.
    • Remove cover and add vinegar, soy sauce and tomato sauce.
    • Beat egg lightly, add this to sauce and stir for a minute until egg begins to set and sauce thickens slightly.
    • Add oyster sauce and sesame oil when done.