Singapore Chilli Crab Recipe

Rinse the crabs under cold water. Remove top shell, gills and any innards, then cut each crab in half (or into quarters for large crabs). Crack the claws lightly with the back of a knife so sauce can penetrate. Sprinkle the crab pieces with 1 tsp kosher salt and 2 tbsp rice wine. Let rest 10 minutes while preparing other ingredients.

In a medium bowl combine ketchup, tomato paste, chili paste, light soy sauce, oyster sauce, rice vinegar, granulated sugar and 1 cup water or low-sodium chicken stock. Stir until sugar dissolves and set aside.

Heat a large wok or deep skillet over medium-high heat. Add 4 tbsp vegetable oil and 2 tbsp unsalted butter. When the butter melts and oil is shimmering, add the minced garlic, shallots, ginger and chopped fresh chilies. Stir-fry 1–2 minutes until fragrant and the shallots soften, taking care not to burn the garlic.

Add the prepared sauce mixture to the wok. Bring to a simmer and cook 2–3 minutes to meld flavors.

Carefully add the crab pieces to the simmering sauce, shell-side down when possible. Increase heat to medium-high so the sauce returns to a gentle boil. Stir to coat the crab pieces, cover the wok with a lid or foil, and steam-simmer for 6–8 minutes (longer for very large crabs) until the crab meat is opaque and cooked through.

Uncover and, using tongs, turn the crab pieces so sauce can coat all sides. If the sauce level is low, add up to 2–4 tbsp water or stock to maintain a saucy consistency.

In a small cup, whisk 1 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry. Stir the slurry into the bubbling sauce gradually, stirring constantly, until the sauce thickens to a glossy, clingy consistency (about 1 minute).

Lower heat to medium-low. Remove the wok from direct heat for a few seconds, then slowly drizzle the lightly beaten egg into the sauce while stirring gently to form silky ribbons (this gives the sauce body). Return to low heat and stir until the egg is set and integrated, about 30 seconds.

Taste and adjust seasoning: add up to 1 tsp more sugar for sweetness, 1 tsp soy for saltiness, or 1 tsp rice vinegar for brightness as needed.

Transfer the crab and sauce to a large shallow serving bowl or platter. Scatter the green onion pieces and cilantro leaves over the top.

Serve immediately with lime wedges on the side and steamed rice or mantou (fried/steamed buns) for dipping. Provide crab crackers and picks for extracting meat.