Chili Crab Recipe
Chili Crab is a seafood dish that originated from Singapore. This dish is composed of crab (Mud Crab is originally used) cooked in sweet and spicy sauce.
I had my first taste of this dish in the original dampa in Paranaque (a city in the Philippines). I found this to be real good and the three servings of rice can attest to that. Imagine the meaty claws of the alimango topped with sweet and spicy sauce …now that makes me really craving for more. Wouldn’t you want to try some or perhaps cook your own chili crab? If your answer is yes, then we have the solution right here.
Try this Chili Crab recipe.
This post may contain affiliate links. Please read our disclosure policy.
Chili Crab is a seafood dish that I enjoy with lots of rice. This dish is composed of crab (Mud Crab is originally used) cooked in sweet and spicy sauce.I had my first taste of this dish in the original dampa in Paranaque (a city in the Philippines).
I found this to be real good and the three servings of rice can attest to that. Imagine the meaty claws of the alimango topped with sweet and spicy sauce …now that makes me really craving for more. Wouldn’t you want to try some or perhaps cook your own chili crab? If your answer is yes, then we have the solution right here.
Try this Chili Crab recipe.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chili Crab
Ingredients
- 2 lbs crab cut in half
- 2 tbsp cooking oil
- 2 tbsp garlic minced
- 3 tbsp ginger minced
- 1 tbsp crushed red pepper or 3 pieces sliced red chili
- 2 tbsp hoisin sauce
- 1/2 cup tomato catsup or tomato sauce
- 1/4 cup sweet chili sauce
- 2 tbsp fish sauce
- 1/2 tsp sesame oil
- 1/4 cup water
- 3 tbsp green onions or scallions thinly sliced crosswise
Instructions
- Heat a cooking pot and pour the cooking oil
- Saute the garlic, ginger, and crushed red pepper
- Add the crab and cook for 3 to 4 minutes
- Put-in the hoisin sauce, tomato ketchup, sweet chili sauce, fish sauce,and sesame oil then mix with the other ingredients
- Pour-in the water and bring to a boil then simmer for 10 to 15 minutes or until the sauce gets thick
- Garnish with green onions on top
- Serve hot. Share and Enjoy!
mary ramos says
…uR a genius! dis site is really helpful for people who r just starting to cook like me! more power and gob bless! ;D
iana says
sobra dme ko po natutunan .
Chet Sharp says
Bought 3 huge dungeness crabs at Half Moon Bay (California) this morning. I just wasn’t sure how to kill them. Thankfully my daughter did. Cooked them using your recipe. Huge hit with the family. Thanks a million for your recipes and website. I didn’t have any chili peppers so used sambal oelek instead. Yummy!
Jen says
Hi, I’m based in Singapore & have definitely tried the authentic chili crab here. Your take however is quite interesting & will certainly give it a try, thanks for sharing!
Andy says
Thank you Bro, I acidentally discovered this website which is really helpfull for a person like me who loves cooking and setting up in the future s small canteen with variety of recipes. This is a very imformative website…I really appreciate your efforts sharing us ur best in cooking, please continue sharing us more chinese recipes, canning/bottig of meats like corned beef in cans, sardines making and fruits reservations. More power to you, fondest regards to your family down there is US.
Panlasang Pinoy says
victoria, there is no single ingredient that you can use as an alternative for hoisin sauce. Though you make your own hoisin sauce by mixing at least 5 ingredients -- but I doubt if all of them will also be available in your place.
The best thing for you to do is go to a chinese grocery and look for one.
diane says
Life’s simple pleasure…:)Yummy!
Grace says
I just accidentally found this site today!!! and i tried the embutido taste really great…
Anyway, just wondering is it possible if I could use shrimps instead of crab???
Hope you can answer me back soon… as i need to cook shrimp this coming sunday-my birthday!
Thanks a lot for sharing your recipes… God Bless Panlasang Pinoy!!!
jing says
thanks for your wonderful recipes! it really helps me make my fave filipino food now that i am in the US…. btw, i just have a quick question… I haven’t really tried cooking crab. Did you cook the crabs first before you halved them? If you did, how?
More power!
Panlasang Pinoy says
I did steam them because I intended to cook them after a day otherwise no steaming is needed. Crabs are best cooked fresh.
Panlasang Pinoy says
Tama ka dyan romabel. Mas mura din ang crab doon compared dito sa US.
lvincent says
yum.. i’m gonna one tomorrow.. oh yeah CHILI CRABBY!!!!!!
Panlasang Pinoy says
More to come Cherry..thanks for always dropping by 🙂
mommyloves2cook says
wow favorite ko to..been looking for the best recipe para macook tong food na to ..thanks for having this website…great help 🙂
Panlasang Pinoy says
Nice to know that Patricia. Hope to see you here often.
cherry R. says
wow yummy……..thanks chef vanjo!waiting for more recipes,GOD BLESS and happy cooking friends…
PATRICIA says
very nice site. tried your recipes and the family liked them.
lvee says
i think this is our dinner for tonight ty!
Joelen says
looks fantastic and I love how crab really takes on the flavor of chili in dishes like this!