Chili Crab
Dive into the bold and vibrant flavors of Chili Crab, a beloved Southeast Asian seafood dish that's perfect for spice lovers and seafood enthusiasts alike. This iconic recipe features succulent blue swimmer or mud crabs cooked to perfection in a luscious, tangy-sweet chili-tomato sauce infused with aromatic shallots, garlic, ginger, and a fiery kick of red chilies. Thickened with a cornstarch slurry and swirled with silky ribbons of egg, the sauce clings beautifully to every morsel of crab. Garnished with fresh cilantro and spring onions, this delightful dish is best served with steamed rice or crusty bread to soak up every last drop of the bold, savory sauce. With its irresistible balance of heat and sweetness, Chili Crab is a show-stopping centerpiece for your next seafood feast.
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Recipe Information
Ingredients
- 2 whole Fresh crabs (blue swimmer or mud crabs, cleaned and halved)
- 3 tablespoons Cooking oil
- 4 medium, finely chopped Shallots
- 6 cloves, minced Garlic
- 1 inch, finely grated Ginger
- 4 whole, chopped Red chilies (adjust to taste)
- 6 tablespoons Tomato ketchup
- 3 tablespoons Chili sauce (e.g., Sriracha)
- 2 tablespoons Sugar
- 1 tablespoon White vinegar
- 1 cup Chicken stock
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 large, beaten Eggs
- 2 stalks, chopped for garnish Spring onions
- 2 tablespoons, chopped for garnish Cilantro
Instructions
Clean and prepare your crabs by halving them and cracking the claws for easier access to the meat. Set aside.
In a large wok or deep skillet, heat the cooking oil over medium heat.
Add the chopped shallots, garlic, ginger, and red chilies to the wok. Stir-fry until fragrant, about 2 minutes.
Mix in the tomato ketchup, chili sauce, sugar, and white vinegar. Stir well to combine.
Pour the chicken stock into the wok and bring the mixture to a simmer.
Add the crab pieces to the wok, tossing them gently to coat with the sauce. Cover and cook for 10–12 minutes, or until the crab meat turns opaque and is cooked through.
In a small bowl, mix the cornstarch with the water to create a slurry. Pour this into the wok to thicken the sauce. Stir until the sauce is glossy and slightly thickened.
Slowly drizzle the beaten eggs into the wok while stirring gently to create egg ribbons in the sauce.
Remove the wok from heat and transfer the chili crab to a serving platter.
Garnish with chopped spring onions and cilantro. Serve immediately with steamed rice or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 4792 mg | 208% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 67.7 g | ||
| Protein | 212.9 g | 426% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1099 mg | 85% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3636 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
