Cooking Lucid
Singapore Chili Crab
Whole crab wok-tossed in a sweet, spicy, tangy tomato-chili sauce with beaten egg ribboned through. The iconic Southeast Asian seafood dish.
Prep 20 min
Cook 25 min
Total 45 min
Serves 4
Ingredients
Step 1 — Crab
- 2 whole Dungeness or blue crabs (about 2 lbs each, cleaned and halved)
- 2 tbsp vegetable oil
Step 2 — Chili sauce
- 4 tbsp chili paste (sambal or sriracha)
- 2 tbsp tomato paste
- 2 tbsp sugar
- 1 tbsp rice vinegar
- 1 cup chicken broth
- 2 eggs (beaten)
- 2 green onions (sliced)
Instructions
- 1
Stir-fry the crab
Heat oil in a wok over high heat. Add crab pieces and stir-fry 5 minutes until shells turn orange.
- 2
Make the sauce
Add chili paste, tomato paste, sugar, vinegar, and broth. Simmer covered 10 minutes until crab is cooked through.
- 3
Finish with egg
Pour beaten egg in a thin stream while stirring to create silky ribbons. Garnish with green onions. Serve with mantou buns or rice.
Nutrition per serving: 320 cal · 34g protein · 18g carbs · 12g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
