SINGAPORE-STYLE CHILI CRABS
Provided by Tyler Florence
Categories appetizer
Time 17m
Yield 4 appetizer servings
Number Of Ingredients 12
Steps:
- Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
- In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
- Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!
CHILLI CRAB
Got this out of the paper advertising a crab festival in 1996. My neighbor loves this for the sauce (hubby gets the crabs), she likes to use it with chicken, fish or beef (dices the meat and simmers in the sauce till cooked and serves over rice with vegetables). I serve it with rice to pour the sauce over and some vegetables to make a complete meal.
Provided by ImPat
Categories Crab
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If crabs live, put in freezer for 10 minutes to stun.
- Remove back shell and clean spongy bits and brown stuff, clean in water.
- Cut in half lengthwise.
- Remove claws from body and hit with blunt side of a cleaver to crack in several places.
- Cut the halves into two or three pieces leaving legs attached.
- Pound ginger and chili until they form a paste, or zap in the food processor or blender.
- Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
- Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
- Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
- Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
- Garnish with sliced spring onion.
- Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.
Nutrition Facts : Calories 348.9, Fat 13.9, SaturatedFat 1.8, Cholesterol 147.5, Sodium 1072, Carbohydrate 9.7, Fiber 0.9, Sugar 5.7, Protein 45
SINGAPORE CHILLI CRAB
This low fat, spicy crab dish is a versatile street-food style recipe that can be adapted to your liking. Serve with rice or steamed bao buns
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
Steps:
- The crab must be prepared before stir-frying (you can ask your fishmonger to do this). This involves removing the claws, the main shell, discarding the dead man's fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
- Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
- 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.
Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 4.5 milligram of sodium
SINGAPORE CHILLI CRAB RECIPE BY TASTY
The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
- In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
- Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
- Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
- Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
- Remove the crab legs and head, and plate up on a shallow dish.
- Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
- Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
- Enjoy!
Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams
CRAB LINGUINE WITH CHILLI & PARSLEY
Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium
CHILLI CRAB LINGUINE WITH VODKA
A delicious, delicate dish this, i often serve it up as a simple supper for my wife and myself, once the kids are tucked up in bed.
Provided by Lene8655
Categories Crab
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in a large pan of boiling, salted water.
- Meanwhile, heat the olive oil in a frying pan and cook the shallot, garlic and chilli over a low to medium heat for 2-3 minutes until beginning to soften, but not brown. Add the tomatoes, increase the heat and cook for 4-5 minutes until pulpy.
- Now stir in the vodka, followed by the crab meat, and stir gently together. Season to taste.
- Drain the pasta well and return to the pan. Add the sauce and the chopped parsley and stir loosely together. Divide between bowls and top with a good grinding of black pepper.
Nutrition Facts : Calories 528.2, Fat 9.4, SaturatedFat 1.4, Cholesterol 59, Sodium 311.3, Carbohydrate 75.3, Fiber 4.8, Sugar 6, Protein 30.8
CHILI CRAB
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle.
- To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain.
- In mortor and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.
- Combine all sauce ingredients.
- Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish.
- Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion.
More about "chilli crab recipes"
CURTIS STONE | CHILI CRAB
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CHILLI CRAB RECIPE - GOOD FOOD
From goodfood.com.au
- To prepare the crabs humanely, freeze them for 2 hours, then cook in a large saucepan of boiling water for 2 minutes. Prepare and cut the crab into four to six portions (steps 3–5, opposite). Crack the crab claws.
- Heat a wok over high heat, add 1 tablespoon of the oil and heat until very hot. Add half the crab and fry for several minutes to cook the meat right through (the shells will turn orange). Remove and drain. Repeat with another tablespoon of the oil and the remaining crab.
SINGAPORE CHILLI CRAB RECIPE - GOOD FOOD
From goodfood.com.au
- Prepare the crab by dispatching it humanely, then pull the top shell (carapace) away from the body and discard the gills but reserve any of the yellowish tomalley from the head. Twist off the claws then divide the body into four pieces with two legs on each piece.
- Blend the ingredients for the base paste to a smooth paste. Heat a wok over medium heat and add the oil. Fry the paste for about five minutes until fragrant and the oil separates from the solids.
- Add the crab (including the shell) and salt and toss until the crab starts to change colour. Add the passata, stock, sugar, vinegar and soy sauce and toss to coat. Stir in the crab tomalley. Cover the wok and simmer the crab for 10 minutes. Add the spring onions and toss through. Taste the sauce and adjust seasoning. Drizzle the cornflour mixture slowly into the wok while stirring, then drizzle the egg mixture slowly into the wok while stirring.
10 CHEAPEST CHILLI CRAB IN SINGAPORE ALL UNDER $80++
From eatbook.sg
- 8 Crabs. Image credit: @8crabs. For affordable chilli crab delivered to your doorstep, consider 8 Crabs. Here, only AAA graded Sri Lankan wild crabs, air-flown daily into Singapore, are used.
- Sinaran Seafood and Catering. Nestled in a nondescript coffee shop, Sinaran Seafood and Catering is a casual halal-certified eatery that whips up a mean serving of chilli crab (from $45).
- 21 Seafood. 21 Seafood is a zi char eatery located in Kovan, offering combinations of crabs in three sizes: 1kg, 700g, and 600g. Prices may vary seasonally, so make sure you call ahead before heading down for a meal.
12 BEST CHILLI CRAB RESTAURANTS IN SINGAPORE [MARCH 2022]
From curatorsuite.com
- Jumbo Seafood. Unsurprisingly, Jumbo Seafood is a household name that most Singaporeans are familiar with. It’s not uncommon for the name “Jumbo” to appear in our minds when someone mentions “chilli crab”.
- No Signboard Seafood (Geylang outlet) A true rag to riches story, No Signboard was a small restaurant that only sold about 3 crabs a day in their early days.
- HOLY CRAB. Although known for their superb & succinct chilli crabs, Holycrab prides itself on their innovative crab flavours with names like Succumb (cooked with fine vermicelli), Devil’s Crab (butter sauce), Orgasmic (salted egg yolk), Balsamic (chilli).
10 BEST CHILLI CRAB PLACES IN SINGAPORE: THE ULTIMATE LIST ...
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- JUMBO SEAFOOD. Award-winning chilli crab. Award-Winning Chilli Crab (800g) – ~SG$75.30 (via Deliveroo) Chilli Crab Meat Sauce with Sliced Fried ‘Mantou’ – SG$16.80 per portion.
- RED HOUSE SEAFOOD RESTAURANT. Peranakan-inspired, sweet & spicy chilli crab. Enquire for prices. WEBSITE. PRINSEP STREET. 68 Prinsep Street.
- NO SIGNBOARD SEAFOOD. Various levels of chilli crab spiciness, old-school dining experience. Crabs at SG$50 – SG$60 per kilogram. WEBSITE.
SINGAPORE CHILLI LOBSTER - THE CHILLI CRAB'S CLASSY COUSIN
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- JUMBO Seafood. For the best chilli crab in Singapore, JUMBO Seafood boasts mouth-watering dishes that will surely suit your taste buds. Since its humble beginnings in 1987, the restaurant now has a loyal following after establishing itself as a place with fresh seafood cooked to perfection.
- No Signboard Seafood. No Signboard Seafood is well-known for their delicious chilli crab. They started as a small food stall in Tanjong Katong before opening up their first restaurant.
- Red House Seafood. Red House Seafood is a popular restaurant that has been continuously visited by locals from time to time; they first started out as a steamed fish specialty restaurant.
THE 7 BEST CHILLI CRAB IN SINGAPORE 2022 [OFFICIAL REVIEW]
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- JUMBO Seafood Restaurant. Chilli crab by the riverside. Price. S$50 per pax. 20 Upper Circular Road. #B1-48 The Riverwalk.
- Long Beach Seafood Restaurant. Chilli crab by the beach. Price. $50 per pax. 1202 East Coast Parkway, #01-04 East Coast Seafood Centre.
- No Signboard Seafood Restaurant. Chilli crab in a vibrant night spot. Address. 414 Geylang, Singapore 389392.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #seafood #diabetic #crab #dietary #low-saturated-fat #low-calorie #low-carb #low-in-something #shellfish
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