Our full recipe guide on how to make Chili Crab one of the most popular dishes in Singapore.
Chili Crab is a celebrated seafood dish that originates from Singapore, famous for its savory, sweet, and spicy sauce.
Here’s how to make authentic Chili Crab, including some practical tips and calorie information.
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How to Make Chili Crab
Chili Crab Recipe Ingredients
For the Crab:
2 large crabs (about 2 kg total), cleaned and cut into pieces
1 egg, beaten
1/2 cup cornstarch (for dusting the crab)
Oil for frying
For the Sauce:
3 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons minced ginger
3-4 red chilies, minced (adjust based on your heat preference)
1/2 cup tomato sauce
1/4 cup chili sauce (like Sriracha or a similar Asian chili sauce)
1/4 cup sweet soy sauce
2 tablespoons oyster sauce
1 cup water
1 teaspoon cornstarch (dissolved in 2 tablespoons water for thickening)
1 tablespoon sugar (optional, to taste)
Garnish:
2 spring onions, chopped
1/4 cup coriander leaves, chopped
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Step By Step How to Make Chili Crab
- Prepare the Crab
Pat the crab pieces dry and lightly dust them with cornstarch. Heat oil in a deep fryer or large pan to 350°F (175°C). Fry the crab pieces until they turn red and are nearly cooked through. Remove and drain on paper towels.
- Make the Chili Sauce
In a separate pan, heat vegetable oil over medium heat. Sauté garlic, ginger, and minced chilies until aromatic. Add tomato sauce, chili sauce, sweet soy sauce, and oyster sauce. Stir well and bring to a simmer.
Pour in water and bring the mixture to a boil. Reduce the heat and simmer until the sauce begins to thicken. Stir in the cornstarch mixture to thicken the sauce further. You can add sugar at this stage if you prefer a sweeter taste.
- Combine Crab and Sauce
Add the fried crab pieces to the sauce. Toss well to ensure all pieces are evenly coated with the sauce. Drizzle beaten egg over the crab and gently stir to form silky egg ribbons in the sauce. Cook for another 3-5 minutes until everything is well heated through.
- Garnish and Serve
Garnish with chopped spring onions and coriander leaves. Serve hot, ideally with steamed rice or mantou (Chinese steamed buns).
Tips To Make Chili Crab
Use fresh crabs for the best flavor. Mud crabs are traditionally used, but any large, meaty crabs will work. Adjust the amount of chili based on your preference for spiciness. The type of chili used can also affect the heat level.
Frying the crab before combining it with the sauce helps to seal in the flavors and gives the shell a nicer texture. The sauce should be thick enough to cling to the crab. Adjust the cornstarch mixture as needed to achieve the desired thickness.
How Many Calories Has A Chili Crab
A single serving of Chili Crab can range from 400 to 600 calories, depending mainly on the size of the crab and the amount of oil used for frying. The dish is rich due to the sauce and deep-frying process, making it a luxurious treat rather than an everyday meal.
Origin and History
Chili crab is one of Singapore’s most iconic dishes, but its roots are surprisingly humble. The dish was created in the 1950s by a street vendor named Cher Yam Tian, who began experimenting by stir-frying crab with bottled chili sauce rather than steaming it the traditional way. What started as a small family innovation quickly spread through the city, catching attention for its bold, spicy-sweet flavor.
By the 1960s and 70s, chili crab had made its way into restaurants, and chefs refined the recipe with tomato paste, aromatics, and fresh chilies. As Singapore’s culinary identity grew on the global stage, chili crab became a symbol of the city’s vibrant food culture—an irresistible blend of Chinese, Malay, and local influences. Tourists and locals alike embraced it as a national treasure.
Today, chili crab is a global favorite, often described as messy, addictive, and unforgettable. Despite its fame, the dish remains remarkably true to its street-food origins: simple ingredients, generous seasoning, and a philosophy that eating with your hands is half the fun.
One of the biggest debates around chili crab is how spicy it should be. Some argue the dish should lean fiery, with heat dominating the sauce. Others prefer a more balanced, tomato-forward sweetness. Purists believe the original version sits somewhere in the middle, where sweetness, acidity, and spice hold equal weight—but chefs worldwide continue tweaking ratios to match local palates.
Another source of disagreement is whether mud crab, blue crab, Dungeness crab, or even soft-shell variants create the “best” chili crab experience. Singaporeans tend to swear by mud crab for its firm, sweet meat, but cooks elsewhere choose based on availability. Critics argue that switching the crab changes the dish too much, while supporters insist technique matters more than crab species.
There’s also tension about whether homemade chili crab can truly rival restaurant versions. Some believe the dish requires commercial-grade woks, heat levels, and seafood tanks. Others counter that home cooks have an advantage: fresher crab, more control over spices, and the freedom to adjust flavors. With the right method, many people say homemade versions surpass what they’ve ordered out.
How Long You Take to Prepare
Making chili crab at home takes around forty-five minutes to an hour, depending on how comfortable you are cleaning crab. Preparing the aromatics—garlic, ginger, shallots, chilies—and mixing the sauce base takes about ten to fifteen minutes. Cleaning and prepping the crab takes the most time but becomes easier with practice.
Cooking the dish is fast. Once your wok or skillet is hot, the aromatics sauté in seconds, and the sauce comes together quickly. The crab cooks in ten to twelve minutes as it absorbs the spicy-sweet flavors, thickening the sauce and creating that signature glossy finish. Most of the process is hands-on but straightforward.
If you’re serving a crowd, prep everything ahead of time: chop aromatics, portion the sauce, and clean the crab before cooking. This makes the cooking stage feel like a smooth, organized dance rather than a rushed scramble.
Serving Suggestions
Chili crab is best enjoyed with lots of napkins and a willingness to get messy. Traditionally, it’s served with fried or steamed mantou buns, which you use to scoop up the sauce. The soft, slightly sweet buns balance the dish’s heat and richness perfectly and are often considered just as essential as the crab itself.
For a full meal, serve chili crab alongside simple, refreshing sides like sliced cucumbers, stir-fried greens, or a crisp cabbage salad. These help balance the bold flavors and bring cooling contrast to the spicy sauce. Rice is another classic pairing, especially if you prefer soaking up every last bit of sauce.
If you’re hosting, consider pairing chili crab with other seafood dishes—steamed fish, garlic prawns, or sambal squid—to create a complete Singapore-inspired feast. Keep flavors bright and clean so the chili crab remains the star without competing heaviness.
Final Thoughts
Homemade chili crab is one of those dishes that feels impressive yet completely achievable once you break it down. The process is tactile, fun, and deeply rewarding, especially when you realize you can create restaurant-level flavor in your own kitchen. The key lies in balancing sweet, spicy, and savory elements until each bite hits all the right notes.
What makes chili crab so memorable is how much it invites you to dive in—literally. You eat with your hands, crack shells as you go, and savor every messy, saucy bite. It’s a dish that brings people together at the table, encouraging conversation, laughter, and the kind of shared experience that only great food can create.
In the end, once you’ve mastered homemade chili crab, you may find restaurant versions feel tame in comparison. Making it yourself puts you in control of freshness, heat, sweetness, and the all-important sauce texture. It’s bold, comforting, and addictive—the kind of recipe you’ll reach for again whenever you’re craving seafood that truly delivers.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.