Singapore And The Chili Crab

I stopped by Singapore three times while doing my South East Asia tour. Every time I was told I had to try the famous Singaporean chili crab and every time I found myself missing the opportunity, until my final and last visit.

So delicious!

I was finally able to get a taste of this local favorite dish. We dined at the East Coast Seafood Center area that had a multitude of choices for chili crab slingers. My friend suggested we eat at the popular Long Beach Seafood Restaurant.

After we were adorned with a fashionable bib (I trust this means things will get messy), we all dove in with our hands and started to break apart the chili crabs, leg by leg and taste by taste. It was delicious.

Here is a recipe I was able to dig up that sounds very similar to what was served:


• 2 whole cooked  SeaBear Northwest Dungeness Crab Clusters 5 lbs

• 1/4 cup tomato ketchup

• 2 tablespoons hot chili paste

• 2 tablespoons oyster sauce or ABC Indonesian Sweet Soy Sauce

• 2 tablespoons dark soy sauce or regular soy sauce

• 1 tablespoon tamarind paste

• 3 tablespoons peanut oil

• 4 scallions, sliced thin

• 1 (1-inch) piece fresh ginger, peeled and chopped

• 4 cloves garlic, chopped

• 1 Serrano chile, chopped

• 2 tablespoons chopped fresh cilantro leaves, plus more for garnish


Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.

In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.

Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!

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