Easy Chili Crab Recipe | Foxy Folksy (2024)

FAQs

What does chili crab consist of? ›

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.

It is no secret that Singaporeans love their seafood and chilli crab has become widely popular for its sweet and savoury flavour profile - crab drenched in a chilli and tomato sauce, enjoyed with your bare hands and a little saucy 'stache for later.

Set a steamer basket in the pot and the crabs in the basket or, if you have a lot of crabs, simply pile them in. Cover the pot and steam until the crabs are cooked through, 10 minutes for small blue crabs and 15 for larger Dungeness and up to 20 minutes for even bigger crabs.

Lay the crab legs on a large sheet of foil. Bring up the sides of the foil and crimp them together to form a sealed package. Transfer the foil-wrapped crab legs to a sheet tray and place in the oven at 400˚F for 15 – 18 minutes. Remove from the foil package from the oven and discard the foil.

Live mud crab is the first and most traditional choice for the ultimate Singapore Chilli Crab eating experience. Known for their fearsomely large claws full of sweet, juicy meat, live mud crabs are sold in Australia and Asia at fish markets and large seafood shops.

Serve with a good sprinkling of the drained coriander leaves, green spring onions and extra chilli, with roti canai for dipping into the sauce, if using.

The restaurant was named Palm Beach, as there were coconut palms along the beach just outside the restaurant. However, the version of Chilli Crab that we are most familiar with today was reportedly created by Mr Hooi Kok Wai of Dragon Phoenix restaurant.

The origins of the most commonly known version of chili crab today could be traced back to the 1950s in Singapore and Malaysia. Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart since 1956.

Aside from what the dish is enjoyed with, the experience can only be completed when you use your hands to crack open the crab legs, remove the meat, and dip it into the sauce before eating. It's important to remember that eating chilli crab can get messy, so it's advised to bring wet wipes or wear an apron.

Steaming crabs is a great way to preserve the natural juices and flavors of the crabs. You'll still need a large pot, but you'll need to bring about an inch of salted water to a boil. Use a steamer basket or insert to steam the crabs.

How to cook crabs at home easy? ›

1: Bring a large pot of water to the boil and approximately 2 tablespoons of salt and 1 tablespoon of sugar. Once water is at the boil place crabs in the pot upside down. 2: Cook for approximately 5-8 mins. Once they start floating & are a very vibrant orange colour it is a good indicator to tell they are cooked.

However, frozen crab legs only need to be boiled for about six to eight minutes per pound. Frozen crab legs from the grocery store are typically pre-cooked, so you're essentially reheating the crab legs. Be careful not to overcook them -- any longer than the allotted time and you risk rubbery, hard crab meat.

There's no one best way to cook crab legs, it's more so preference with the methods below. Just keep in mind that you can overcook crab legs where the meat will become rubbery.

Drain the Liquid: Open the can of crab meat and carefully drain any excess liquid. This step helps remove the briny taste and ensures that your crab meat will be flavorful. Inspect and Remove Shell Fragments: Gently inspect the crab meat for any shell fragments that may have made their way into the can.

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.

The sauce is what gives the chili crab boil its distinct flavor. It's a delectable combination of tomato sauce, chili paste, ginger, garlic, and occasionally a dash of soy sauce. The sweetness of the tomato sauce counteracts the heat of the chili.

Claws: A crab's claws hold the largest amount of muscle and, therefore, the most juicy meat. They are tastier and easier to eat than many other crab parts. You can use a cracking tool or a hard utensil to crack the claw and peel off the shell. Legs: The leg meat tends to separate easily from the shell.