Singapore Style Chili Crab

October 19, 2010 / By Foodland

Singapore Style Chili Crab

A wonderful exotic dish that's sweet, spicy, and delicious!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • 2 units whole cooked Dungeness crabs
  • 2 tablespoons hot chili paste (sriracha)
  • 3 tablespoons tomato paste
  • 3 tablespoons shoyu
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons dark brown sugar
  • 3 tablespoons peanut oil
  • 1 ginger (approx. 1 inch), peeled and finely minced
  • 1 cup Maui or sweet onion, finely minced
  • 4 cloves garlic, finely minced
  • 2 tablespoons cornstarch
  • 1 egg yolk, beaten
  • 2 tablespoons chopped fresh green onions, plus more for garnish


  1. Pull the main shell off the crab and discard it.
  2. Remove the gray gills and the soft insides.
  3. Cut the body in half and then cut between each leg.
  4. Crack the legs and claws with the back of the knife or a hammer and set aside.
  5. In a bowl mix the chili paste, tomato sauce, shoyu, rice wine vinegar, and brown sugar; thin it with ¼ cup water and set aside.
  6. Pour the oil into a wok or large skillet over high heat.
  7. Add the ginger, garlic, and onion and cook for 1 minute.
  8. Add the crab and stir-fry for another minute.
  9. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce.
  10. Take the cornstarch and add in water to make a paste.
  11. Thicken the sauce with the cornstarch.
  12. Add in the egg yolk and continue to stir.
  13. Put onto a platter and garnish with green onions.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!