Singapore chile crab


by: Bizzum Cook

It is extremely important to cook only living (live) crabs. Like all fresh seafood, crabs are extremely perishable and spoil rapidly. Since it is impossible to know how long a dead crab has been dead (or if it has spoiled), you should never attempt to cook a dead crab.


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serves: 4

2 (2-lb/900-g) live or cooked crabs

1/4 cup peanut or canola oil

4 cloves fat garlic (minced)

piece 1-inch (2.5-cm) fresh ginger (peeled and minced)

1/4 cup ketchup

3 medium-hot red chile peppers (minced)

2 tablespoons dark soy sauce

2/3 cup (150 ml) water

A few turns of the black pepper mill

2 pieces green onions (cut into 2-inch (5-cm) and finely shredded lengthwise)

Nutrition Facts
Singapore chile crab

Servings Per Recipe: 4

Amount per Serving

Calories: 348

  • Total Fat: 16.1 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 177.1 mg
  • Sodium: 1340.4 mg
  • Total Carbs: 6.8 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 4.9 g
  • Protein: 42.6 g

how is this calculated?

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1.  Turn the crab onto its back with its eyes facing you. Drive a thick skewer between the eyes into the center of the crab. Then lift up the tail flap and drive the skewer down into the center of the body. When the crab is dead its legs will go limp.

2.  Kill the crabs. Then put each crab back-shell down on a board and break off the tail flap. Break off the claws close to the body.

3.  Chop the body section of the crab in half (but not all the way through the back shell) using a large knife.

4.  Grab hold of the legs and gently tug on them to pull the body sections away from the back shell. Use a knife as an added lever if necessary, but they should come away quite easily, with the legs still attached.

5.  Turn each piece over and pick off the feather-like gills ("dead man's fingers"). Discard the back shells or save them for making stock.

6.  Cut the claws in half at the joint. Crack the shells of each piece with a hammer or the back of a large knife.

7.  Bring about 1 inch (2.5 cm) of water to a boil in a wide, shallow pan. Pile the pieces of crab onto a petal steamer, lower it into the pan, and cover with a well-fitting lid. Steam for 8 minutes.

8.  Heat the oil in a large wok. Add the crab pieces and stir-fry for 3 minutes, adding the garlic and the ginger after 1 minute.

9.  Add the juices from the back shell, the ketchup, red chiles, soy sauce, water, and black pepper. Cover and simmer over a medium heat for 5 minutes it the crab is fresh, or 2 to 3 minutes it using cooked crab.

10.  Spoon the crab onto a large plate or into four soup plates, sprinkle with the shredded green onions, and serve straight away.

Cooks' note:
Large raw shrimp or uncooked lobster.

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