Singapore-Style Chili Crabs

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I am a Singaporean and have moved to Reno, Nevada for 3 years now. This is definitely one of the many yummy dishes I have missed dearly. I tried this recipe today and I knew it was not like the chilli crab I am used to from back home from the minute I put together the sauces.

It is a tasty dish, just that I wouldn't have called it Singapore-style because it was not even close.

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its very tasty my kids love them and they always want me to make this way. i also make fijian style with coconut milk. we love spicy food so i add more chillies in there

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I substituted the ginger for galangal powder and Sriracha for the chili paste because I didn't have it. Both substitutions didn't seem to make a big difference as the dish was still delicious. My husband hates eating crab because it's messy but he was willing to dig in and get covered in crabby juices for this dish.

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Excellent recipe. Everyone that has had it loves it. A little messy but worth it.

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I lived in Singapore and this was my favorite food. I ate it usually at the carpark or the street vendors. They would close down a street and all the vendors would set up their stalls. You would go from vendor to vendor to pick out what you would eat. I had one favorite guy and he would always save his biggest crab for me. One night the American Navy was in port and when I arrived, there were 2 sailors wanting the large crab. He said NO. SAVING FOR MISSY. About that time I showed up and they couldn't believe I was going to eat this huge crab myself. I showed them. Best food there is. Thanks Tyler for giving the recipe.

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Oh my oh my this was AMAZING! My husband made it for one of our good friends Birthdays, and it FLEW off the platter. People sat around the table eating this! It was quite spicy, and me being new to eating spicy food I will tone it down a little this time around. I'm making it for my parents tonight!

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Thanks Tyler...it was awesome!

I did make some changes to this recipe, but it still turned out awesome! I boiled about 6 pounds of dungenous crab (3 large ones and did as the recipe said. I think this part took the most time because the cutting up and cleaning the mess was a bit time consuming, but it had to be done!

For my sauce I made some adjustments. Instead of serrano chile I used two medium sized thai chili and I omitted the tamarind paste (didn't have it , cilantro ( don't care for it, and added 2 teaspoons of sugar into the mix.

After I stir-fried the garlic along with other condimentsI put the crab and sauce mixture in and tossed and turned the crabs on medium to high heat for 10 minutes or so with the pot closed. Then for about 15-20 minutes I put it to simmer and turned the crabs once or twice and had the lid closed. Oh the sauce mixed in with it's own juice simmering made a huge difference. The flavors just came out.

My husband and I scarfed the whole things down with a bowl of rice. It tastes so good with a hot rice, definetly recommend it!

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As an asian woman I did not find this slightly westernized version absolutely delightful. I made only slight adjustments such as frying raw crab pieces until just cooked and then adding the sauce the thicken and finish. I also used kecap manis for authenticity and added some dried shrimp to replace the belacan in traditional recipes. Truly delicious! My guest licked their plates, fingers and lips clean!

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As an Indonesian woman, I can tell you that oyster sauce is completely different than Indonesian soy sauce (they aren't even close!. In fact, there are two different kinds of Indonesian soy sauce - Kecap Manis, which is thick and sweet, and Kecap Asin, which is thin and salty (but not the same as regular soy sauce. Depending on which one you choose, you could make the recipe three different ways! Which one is it, Tyler?

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Not too hard, and you can always vary the recipe to your taste.