Authentic Singapore Chili Crab Recipe: A Spicy, Sweet, and Savory Delight

If your crabs are not pre-cleaned, clean them thoroughly and cut them in half. Gently crack the claws to allow the sauce to penetrate.
Heat 2 tablespoons of oil in a large wok or deep skillet over medium heat. Add the crab pieces and stir-fry for 4–5 minutes until slightly red. Remove and set aside.
Step 2: Make the Chili Sauce
In the same wok, heat 2 tablespoons of oil over medium heat. Add the onions, garlic, ginger, and chilies. Sauté until fragrant, about 2–3 minutes.
Stir in the chili paste, ketchup, soy sauce, oyster sauce, and sugar. Cook for another 1–2 minutes.
Pour in the chicken or seafood stock and bring to a gentle simmer.
Step 3: Combine Crab and Sauce
Return the crab to the wok, coating it evenly in the sauce. Cover and let simmer for 8–10 minutes, stirring occasionally, until the crab is fully cooked and the sauce thickens.
If a thicker sauce is desired, stir in the cornstarch slurry and cook for an additional 1–2 minutes.
Step 4: Add the Egg
Lower the heat to medium-low. Gradually drizzle the beaten egg into the sauce, stirring gently to create silky ribbons.
Step 5: Garnish and Serve
Garnish with fresh cilantro and serve hot with lime wedges on the side. Pair with steamed rice or mantou (fried or steamed buns) to soak up the delicious sauce.
Serving and Storage Tips