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Chilli Crab - Crown Supermarket

Chilli Crab

, by Phuong Tran, 1 min reading time

Want to cook to impress the family? Here is a fancy looking yet simple dish to make, follow our recipe and wow your guests.

Today's menu is Singapore inspired Chilli Crab. A great dish to share with the family with some egg noodles or warm rice.



  • 1 Wok
  • 1 Mud Crab (preferably female crab with eggs)
  • 170g Crab Meat


  • 1 cup of Water
  • 1 stalk Lemongrass
  • 1 block of Frozen Lemongrass
  • 3 tbsp Sugar
  • 1 tbsp Salt
  • 5 tbsp Tomato sauce
  • 5 tbsp Oil
  • 10 cloves Garlic
  • 6 Shallots
  • 5 Red Chillies
  • 10 Bird's eye Chilli
  • 5 slices Galangal
  • 3 Slices Ginger

FANCY ADD ONS (Optional):

  • 1 Coriander
  • 1 Egg, lightly beaten
  • 1 Cup of Corn kernels



Peel head of crab open and wash the crab. Flip the crab over and remove gills from both sides of the body, then cut the crab into quarters - separating all legs and claws. Set aside.


Cut all aromatics and set aside in a bowl (red chillies, galangal, ginger, shallot, garlic, lemongrass) Then place in mixer until desired consistency. Add some lime to liquify the mixture. You may opt using a mortar pestle to get desired consistency. The colour you are looking for is mellow orange.

KEY POINT:  X DO NOT over blend the sauce, it needs to be of hoarse paste consistency X


Oil your wok and fry paste until fragrant - add frozen lemongrass, sugar, salt and ketchup to sauce. Once the sauce turns darker in colour, add the crab cuts and mix to combine the crab until it is completely coated. Once tcrab turns bright red, add 1 cup of water, stir and cover for 10mins. Add canned crab meat, mix again and close lid for another 5mins.



Add in the beaten eggs, and corn kernels. Plate in a bowl and garnish with some coriander and serve.



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