Fatty Crab's Chili Crab Recipe (2024)

FAQs

What kind of crab is used in chilli crab? ›

Mud crabs (Scylla serrata) are the most common type of crabs used for the dish, although other species of crab can also be used. It is commonly served with a side of either fried or steamed mantou buns, which are used to scoop up the sauce.

Overview. The crab is divine but the sauce is the star—sweet yet savoury, slightly spicy and supremely satisfying. You will get it all over your fingers as you crack open the crab shells, and it is simply impossible not to lick it all up.

Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.

Chilli crab is a popular seafood dish among locals and foreigners in Singapore, and consists of mud crabs deep-fried in a sweet, savoury and spicy gravy. It has been referred to in various food publications as Singapore's national seafood dish or even Singapore's national dish.

In a large pot (make sure it is large enough to cook your crab, I had a 2 lb crab and used an 8 quart pot that was half filled), add water and a heavy amount of salt. Bring to a boil. Using tongs, lower your crab into the water and cook 8 minutes per pound of crab. My crab was 2 lbs, so I cooked it 16 minutes.

The blue crab is among the best types of crab due to its sweetness and quality flavor. Many describe the flavor as rich and buttery. The taste of the claw meat also has a nutty flavor. You can eat the softshells, and the cooked shells turn an orangish-red.

Taste: King crab vs snow crab taste very differently and their meat is usually used for different purposes. The King crab is known as the best of the best when it comes to crab meat and it is usually a delicacy and eaten on its own or with a buttery dip.

Claw crabmeat is the least expensive but most flavorful grade. Claw meat is pinkish-brown rather than white and has a hearty crab flavor that does not get lost under seasonings. This type of meat is great for soups (such as Manhattan-style crab chowder), crabmeat stuffing, tacos, and stir-fries.

The sauce.

Any Singaporean will tell you the sauce is the beating heart of Singapore Chilli Crab. It's an explosion of seafood flavour, less spicy than the name suggests, subtly sweet, deeply savoury. Sauce excellence at its finest!

Seafood, including crustaceans such as crab and lobster, is carb-free and loaded with nutrients… making it perfect for a keto or other low-carb diet. This recipe is simple enough for a quick weeknight dinner and special enough for weekend company.

How do you eat deviled crab? ›

In this version, crab meat (usually blue crab) is taken out of the shell, mixed and cooked with bread crumbs and spices with a consistency similar to loose crab cake, and then returned to a halved crab shell to be served and eaten with a fork or spoon.

Chilli Crab is a beautiful Singapore dish - perhaps their most famous. It is not too spicy and the chilli is pretty mild in a rich and tasty tomato sauce - certainly worth trying. They use big Sri Lankan Mud Crabs that are just the best eating.

The chilli crab dish made its appearance in Singapore in the mid-1950s, when Madam Cher Yam Tian added chilli sauce to stir-fried crabs, and then started selling it from a pushcart in Kallang alongside her husband Mr Lim Choon Ngee.

Traditionally, chilli crab is best enjoyed with mantou (Chinese bun), a steamed or fried bun.

If you want live crab, you will have to use USA blue crab. Otherwise, you can use frozen Korean crab which is my preference. The reason I prefer using frozen Korean crab is because tastes different (it's sweeter, and has more of a pleasant ocean taste to it), and it's also WAY easier to eat.

Lump: Lump crab meat is also off-white, but a bit smaller than jumbo lump. It's still very sturdy and flavorful. It comes from the body of a crab and is ideal for chunky crab cakes.

Our crabmeat comes from Blue Swimmer Crabs, species scientific name “Portunus pelagicus”. They are wild caught by traps in the Eastern Indian and Western Central Pacific oceans.

platypus; golden king crab, Lithodes aequispinus; Tanner crab, Chionoecetes bairdi; snow crab, C. opilio; hair crab, Erimacrus isenbeckii; and Dungeness crab, Cancer magister.