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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Clean and prepare your crabs by halving them and cracking the claws for easier access to the meat. Set aside.

Step 2

In a large wok or deep skillet, heat the cooking oil over medium heat.

Step 3

Add the chopped shallots, garlic, ginger, and red chilies to the wok. Stir-fry until fragrant, about 2 minutes.

Step 4

Mix in the tomato ketchup, chili sauce, sugar, and white vinegar. Stir well to combine.

Step 5

Pour the chicken stock into the wok and bring the mixture to a simmer.

Step 6

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.

Step 7

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.

Step 8

Slowly drizzle the beaten eggs into the wok while stirring gently to create egg ribbons in the sauce.

Step 9

Remove the wok from heat and transfer the chili crab to a serving platter.

Step 10

Garnish with chopped spring onions and cilantro. Serve immediately with steamed rice or crusty bread to soak up the sauce.

Nutrition Facts

Serving size	(1957.2g)

Amount per serving	% Daily Value*
Calories	1938.7

Total Fat 66.6g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 923.3mg	0%
Sodium 4791.5mg	0%
Total Carbohydrate 110.6g	0%
Dietary Fiber 7.2g	0%
Total Sugars 67.7g
Protein 212.9g	0%

Vitamin D 82IU	0%
Calcium 1099.4mg	0%
Iron 14.5mg	0%
Potassium 3635.5mg	0%

*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.

Source of Calories

Fat: 31.7%

Protein: 45.0%

Carbs: 23.4%