This is one of my absolute favorite dishes in Singapore! Chili Crab is so delicious and popular that it was ranked No. 35 on CNN list of 50 most delicious dishes in the world in 2019.

There are many variations of this dish, which I have tested. This is my favorite version as it tastes the closest to the Chili Crab that I have enjoyed in Singapore, at food stalls or seafood restaurants. The key ingredient is the fermented soybean paste which is sold in most Asian supermarkets, but if unavailable, you can substitute with this broad bean paste from Amazon, Korean soybean paste or the Japanese light miso.

First, a disclaimer. I am incapable of killing a crab. I once bought fresh live crabs and it was a traumatic experience for me, and I could not bring myself to kill them even in a humane way. So my advice is to ask your fishmonger to prepare a crab for you. You can also watch this video from Sydney Fish market on how to prepare and cut a crab. The most commonly used crabs for this recipe are dungeness crabs or mud crabs. If you can’t find crabs, you could substitute with lobsters, prawns or crawfish.

Despite its name, this dish is not very spicy, the taste is well balanced, sweet, savory, tangy with a little heat from the chilis. The dish is usually served with steamed Chinese buns (man tou) to dip into the finger licking thick and rich sauce. I have also served this dish with egg noodles and vermicelli instead of steamed buns, with similar deliciousness.

Steamed Crab in Beer Broth - Cua Hap Bia 4 — Singapore Chili Crab

Singapore Style Chili Crab

Delicious crab cooked in sweet, savoury and spicy sauce

Print Recipe

Prep Time 15

Cook Time 20

Course Main Course

Cuisine Asian

Servings 2

Equipment

Big pot or wok with lid
Blender or Magic Bullet

Ingredients

1 Dungeness crab

Spices mix

1 inch Ginger, crushed and minced
4 Chili peppers, sliced
3 Shallots, sliced
6 Garlic cloves, sliced

Other Ingredients

2 tbsp oil
1 tbsp fermented soybean paste
1 cup chicken broth
2 tbsp palm sugar (or brown sugar)
4 tbsp Ketchup
1 tsp salt
1 tsp corn starch or tapioca starch mixed in 2 tbsp water
2 eggs, lightly beaten

Garnish

6 Steamed Chinese buns (man tou) or 2 helpings of cooked Chinese egg noodles
Minced scallions to sprinkle on top

Instructions

Wash and scrub the Dungeness crab. Remove the triangle part at the bottom. Open the shell. Keep the shell whole. Scoop out the soft part inside the shell and reserve in a bowl. Pull away and discard the feathery finger-like gills. Cut the crab into quarters.
Blend the ingredients from the Spices Mix to form a paste
In a large pot or wok, heat the oil over medium heat
Add the spices paste and stir till fragrant, around 3 minutes
Add the soybean paste, and stir for 2 minutes
Add the crab quarters and the soft matter, stir fry for 3 minutes. Add the chicken broth, sugar, ketchup and salt. Increase the heat to high so liquid starts to boil. Add the crab shell aon top. Cover the pan with the lid. Reduce the heat to medium. Cook for 10 minutes.
In the meantime, prepare the garnish, steam the Chinese buns.
In a small bowl, mix the corn (or tapioca) starch in water till well blended. Add to the bubbling sauce to thicken. Once the sauce has thickened, add the beaten eggs and stir till the eggs set. The sauce should be thick and rich.
Serve the crab in a deep plate and pour the sauce on top, sprinkle some minced scallions and serve with the steamed Chinese buns or egg noodles.

Notes

This recipe serves 2 as main course or 4 as appetizer or part of a multi-course meal.

Keyword Singapore chili crab

For a simpler way to cook crab, check this Steamed Crab in Beer broth recipe.

We hope you love the products we recommend. Just so you know we may collect a compensation from the affiliate links on this page if you decide to shop from them, at no extra cost to you. Thank you for your support.

Singapore style Chili Crab