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Singapore-Style Chili Crabs Recipe

Singapore-Style Chili Crabs

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Wine Country Asian

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on June 27, 2011

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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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  • on January 30, 2011

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

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  • on January 05, 2011

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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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  • on July 15, 2010

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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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  • on June 16, 2010

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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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  • on March 22, 2010

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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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  • on June 10, 2006

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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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  • on May 16, 2006

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

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  • on April 29, 2006

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    My husband made this for me for dinner. I can usually only eat 1/2 of a Dungeness crab, but we devoured two in one sitting and I was scraping the leftover sauce off the serving platter. (Yes, I have no shame when it comes to food. This is perfect summer food, messy and flavorful. Wear a bib and bring lots of napkins!

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  • on January 18, 2005

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    Tyler, I want to work with/for you. Made this and it even impressed my Asian friends who tried it. Only problem was I didn't make more! So easy and so good, as usual, as with all your recipes I have tried. Thankyou again

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