Save The first time I tackled chili crab, my hands were shaking as I held the live crab over the cutting board. A neighbor had just returned from Singapore with stories of hawker stalls where vendors moved with practiced grace, tossing whole crabs through clouds of chili-infused steam. I was determined to recreate that magic in my own kitchen, even if my technique was rougher. What emerged from my wok that evening wasn't restaurant-perfect, but it was honest—fiery, sweet, tangy, and absolutely mesmerizing.
Years later, I made this for my partner's family on a humid summer evening when everyone was tired of the usual rotation. The moment the egg ribbons hit the sauce, someone at the table actually gasped. That's when I realized this dish isn't just about technique or ingredients—it's about the permission it gives people to abandon their manners and just enjoy.
Ingredients
- 2 whole live mud crabs (about 1.5 kg total), cleaned and cut into pieces: Mud crabs have dense, sweet flesh that holds up beautifully to aggressive cooking; ask your fishmonger to clean and cut them, or do it quickly yourself just before cooking so they stay fresh.
- 3 tbsp vegetable oil: Use something neutral that can handle high heat without smoking—peanut oil works wonderfully if you have it.
- 1 medium onion, finely chopped: The onion melts into the base and adds a gentle sweetness that balances the heat.
- 5 cloves garlic, minced: Don't skip the garlic; it's the backbone of the aromatic layer.
- 3 red chilies, deseeded and chopped: These give color and moderate heat without overwhelming; adjust the seeds if you want more punch.
- 2 birds eye chilies, chopped: These tiny demons pack serious heat, so taste as you go and add gradually.
- 2 cm piece fresh ginger, peeled and minced: Fresh ginger adds a peppery warmth that ties everything together.
- 250 ml tomato ketchup: Yes, regular tomato ketchup—it's the secret weapon that gives the sauce its distinctive Singaporean character.
- 2 tbsp chili sauce (such as Sriracha or sambal oelek): This deepens the chili flavor without making it one-note.
- 1 tbsp sugar: A touch of sweetness rounds out the spice and acidity.
- 1 tbsp soy sauce: Adds umami and a subtle saltiness that makes people ask what you're hiding in the sauce.
- 1 tsp fish sauce: Controversial but essential—it's the whisper of the sea that makes the sauce sing.
- 250 ml chicken or seafood stock: Stock creates the liquid foundation; seafood stock is slightly more elegant but chicken works perfectly fine.
- 1 tsp cornstarch mixed with 1 tbsp water: This slurry thickens the sauce to a glossy, cling-to-the-crab consistency.
- 2 large eggs, lightly beaten: The eggs create silky ribbons that catch the sauce and become pockets of richness.
- 2 spring onions, sliced: Fresh and sharp, they cut through the richness at the very end.
- Fresh cilantro, chopped: Cilantro adds a bright, almost citrusy note that lifts the whole dish.
- Lime wedges, to serve: Squeeze fresh lime juice over everything—it's not optional.
Instructions
- Get your mise en place ready:
- Chop everything before you turn on the heat because once this starts, it moves fast. Have your crab pieces prepped, aromatics chopped, and sauce ingredients measured out so you can focus on the cooking itself.
- Build the aromatic base:
- Heat oil in your wok over medium heat and let the onion soften for a couple minutes, stirring occasionally. Add garlic, ginger, and both types of chilies, and let the smell fill your kitchen for 2–3 minutes until it's almost overwhelming.
- Sear the crab:
- Toss in your crab pieces and let them kiss the hot wok, stirring constantly so they get coated in all those aromatic oils. The shells will start turning red after 3–4 minutes, which is your cue that they're warming through.
- Build the sauce:
- Pour in the ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock all at once, stirring well so everything dissolves together. The sauce should smell spicy and slightly sweet, with no lingering raw-garlic notes.
- Simmer low and slow:
- Bring it to a boil, then turn the heat down and let it bubble gently for 10–12 minutes, turning the crabs occasionally so they cook evenly. Taste a piece of the sauce—it should be bold and balanced, not aggressively spicy (unless you want that).
- Thicken with the cornstarch slurry:
- Stir your cornstarch mixture one more time to make sure it's smooth, then pour it into the bubbling sauce while stirring. The sauce will thicken almost instantly and take on a glossy sheen.
- Add silky egg ribbons:
- Reduce the heat slightly so the sauce is still bubbling but not violently. Pour the beaten eggs in slowly while stirring gently in one direction, creating delicate ribbons that cook almost on contact.
- Finish and serve:
- Remove from heat, scatter with spring onions and cilantro, and serve immediately with lime wedges, steamed buns, or rice. This dish waits for no one.
Save I've watched this dish bring strangers together at dinner tables. There's something about having to crack open shells and wipe sauce off your fingers that dissolves pretense completely. Everyone becomes a kid again, focused entirely on the next bite.
Why This Dish Changed My Cooking
Before chili crab, I was obsessed with precision—exact measurements, perfect plating, following recipes to the letter. This dish taught me that some of the most beloved food comes from balancing boldness and intuition. The sauce isn't delicate; it's loud and unapologetic. But within that loudness, you're balancing five different types of heat, sweetness, umami, and acid. It's actually quite refined, just not quiet about it.
Crabs and Selection
Mud crabs are the gold standard because their meat is firm and slightly sweet, but blue swimmer crabs or Dungeness crabs work just as well. Ask your fishmonger which crabs are freshest that day and trust their recommendation. If you can only find frozen crabs, thaw them completely and pat them dry before cooking.
Making It Your Own
The beauty of this recipe is that it's flexible within its core identity. The sauce should always be tangy, spicy, and slightly sweet, but how you get there is up to you. I've added a splash of oyster sauce for extra depth, roasted the aromatics separately for more intensity, and even swapped in a touch of honey instead of sugar.
- For extra heat, keep the bird's eye chili seeds in or double the amount—but taste the sauce at minute 8 of simmering so you're not caught off guard.
- If you find the fish sauce too intimidating, start with half a teaspoon and build up; it's a flavor you grow into, not something you have to love immediately.
- Serve this with whatever starch you love—steamed mantou buns are traditional, but rice, noodles, or crusty bread all make sense.
Save Chili crab isn't about impressing anyone anymore—it's about feeding people you want to get messy with, in the best possible way. Make it, own the chaos, and watch what happens.
Cooking Guide
- → What type of crab is best for this dish?
Mud crabs are traditionally used for their sweet meat and firm texture, but blue swimmer or Dungeness crab are good alternatives.
- → How can I adjust the spiciness level?
Modify the quantity of birds eye chilies to increase heat, or omit them for a milder flavor without losing aroma.
- → What are ideal side dishes to serve with this?
Steamed mantou buns or plain rice complement the rich sauce and help balance the chili's heat.
- → How do the eggs contribute to the sauce?
Slowly drizzled beaten eggs create silky ribbons that enrich the sauce's texture and add subtle flavor.
- → Can this sauce be prepared ahead of time?
The chili tomato sauce can be made in advance, but fresh crab and eggs should be added shortly before serving for best results.