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

Serving: Serve immediately with plenty of napkins, as eating this dish is a hands-on experience!
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to preserve the crab’s texture.
Variants
Spicier Version: Add more red chilies or a spoonful of chili oil for an extra kick.
Simpler Option: Use pre-cooked crab to reduce preparation time. Adjust cooking time accordingly.
Sweet and Tangy: Add a splash of tamarind paste for a tangy twist.
Seafood Mix: Substitute crab with prawns, lobster, or a mix of seafood for a different take on the dish.
FAQ
Q: Can I use frozen crab?
A: Yes, frozen crab works well. Thaw it completely and pat dry before cooking.

Q: What type of crab is best for this recipe?
A: Mud crabs are traditional, but you can also use Dungeness, blue swimmer, or even king crab.

Q: How do I make it less spicy?
A: Reduce the number of red chilies or substitute them with bell peppers for a milder version.

Q: Can I prepare the sauce ahead of time?
A: Yes! The chili sauce can be made in advance and refrigerated for up to 3 days. Heat it up and add the crab when ready to serve.

This Singapore Chili Crab recipe captures the essence of Singaporean street food, delivering a dish that’s unforgettable with every bite. Enjoy the flavors and the experience!