The Origin Story
Chilli crab is one of Singapore’s most iconic national dishes, created in 1956 by street food hawker Cher Yam Tian. She started by adding bottled chilli sauce to her stir-fried crabs, selling them from a pushcart in Kallang. The dish traditionally uses mud crabs, prized for their sweet and juicy flesh, served in a semi-thick, spicy, tomato-based sauce best enjoyed with steamed mantou (Chinese buns).
Chilli Crab Recipe & Cooking Instructions
Ingredients (Serves 4)
For the Crab:
- 2 large mud crabs (about 1.5-2 kg total), cleaned and segmented
- 3 tablespoons vegetable oil
- 2 tablespoons cornstarch (for coating crab pieces)
For the Sauce:
- 6-8 cloves garlic, minced
- 2-inch piece fresh ginger, julienned
- 3-4 red chillies, sliced
- 1 cup tomato ketchup
- 3 tablespoons chilli sauce (Sriracha or sambal oelek)
- 2 tablespoons sweet chilli sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup chicken or seafood stock
- 2 eggs, lightly beaten
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 2 spring onions, chopped
- Fresh coriander for garnish
To Serve:
- 6-8 mantou (steamed Chinese buns)
Cooking Instructions
Step 1: Prepare the Crab Clean the crabs thoroughly, remove the top shell, and cut the body into quarters. Crack the claws with a mallet to allow sauce penetration. Lightly coat crab pieces with cornstarch.
Step 2: Fry the Crab Heat oil in a large wok over high heat. Fry the crab pieces for 3-4 minutes until they turn orange-red. Remove and set aside.
Step 3: Create the Aromatic Base In the same wok, add more oil if needed. Sauté garlic, ginger, and red chillies until fragrant (about 1-2 minutes). Be careful not to burn the garlic.
Step 4: Build the Sauce Add tomato ketchup, chilli sauce, sweet chilli sauce, vinegar, sugar, and salt. Stir well and cook for 2 minutes. Pour in the stock and bring to a boil.
Step 5: Combine Crab and Sauce Return the fried crab pieces to the wok. Toss to coat evenly. Cover and simmer for 8-10 minutes, stirring occasionally, until the crab is cooked through.
Step 6: Thicken and Finish Add the cornstarch slurry, stirring until the sauce thickens to a glossy, semi-thick consistency. Drizzle the beaten eggs in a thin stream while stirring gently to create silky egg ribbons. Add spring onions and toss.
Step 7: Serve Transfer to a large serving platter, garnish with coriander, and serve immediately with warm steamed mantou.
Cooking Tips
- Use fresh, live crabs for the best flavor and texture
- Don’t overcook the crab or the meat becomes rubbery
- Adjust chilli levels to your preference
- The sauce should be thick enough to coat the back of a spoon but still pourable
- Steam mantou just before serving for optimal softness
Comprehensive Dish Analysis
Core Traits & Characteristics
Complexity Level: High – requires careful balance of multiple flavor elements and precise timing
Preparation Style: Wok-fried with simmered sauce coating
Serving Style: Family-style, shared dish meant for communal dining with hands-on eating
Messiness Factor: Very high – requires bibs, wet wipes, and shell crackers
Flavor Profile Analysis
Primary Flavors:
- Sweet: From tomato ketchup, sweet chilli sauce, and natural crab sweetness
- Spicy: Adjustable heat from fresh chillies and chilli sauce
- Tangy: Rice vinegar and tomato acidity
- Savory (Umami): From the crab meat, stock, and garlic
- Aromatic: Ginger, garlic, and spring onion notes
Flavor Balance: The hallmark of excellent chilli crab is achieving harmony between sweet, spicy, tangy, and savory elements. No single flavor should dominate; rather, they should create a complex, layered taste experience that complements the delicate sweetness of the crab.
Taste Variations by Restaurant:
- Mellben: Extra spicy with pronounced sweetness, adjustable heat
- Roland Restaurant: Sweeter and milder, showcasing natural crab flavor
- Palm Beach: Balanced sweetness and tang, timeless traditional taste
- Jumbo Seafood: Nutty undertones from crushed peanuts
- Long Beach: Spicier than average with egg-thickened richness
- JB Ah Meng: Sweet-spicy-tangy trinity in perfect balance
Texture Analysis
Multi-Layered Textural Experience:
- Crab Meat: Firm yet tender, sweet and succulent, with a slight spring when bitten. The meat should easily separate from the shell without being mushy.
- Sauce Consistency: Semi-thick and glossy, coating the crab pieces without being too watery or paste-like. Should cling to the shell and drip slowly.
- Egg Ribbons: Silky, delicate strands that add a soft, velvety texture throughout the sauce.
- Shell: Crispy exterior where fried, providing textural contrast to the tender meat inside.
- Aromatics: Small pieces of ginger and chilli provide occasional bursts of texture and intense flavor.
- Mantou (Bun): Pillowy soft, fluffy, and slightly chewy with a cloud-like interior that absorbs sauce beautifully.
Textural Contrasts:
- Tender crab vs. crispy shell fragments
- Smooth sauce vs. occasional chunky aromatics
- Soft mantou vs. firm crab meat
- Silky eggs vs. robust crab texture
Culinary Aspects & Facets
Cooking Techniques Employed:
- Deep-frying: Initial frying seals in crab juices and adds color
- Stir-frying: Quick, high-heat wok cooking for aromatics
- Braising: Gentle simmering allows flavors to penetrate the crab
- Thickening: Cornstarch slurry creates signature glossy coating
- Egg threading: Gentle stirring creates delicate egg ribbons
Regional Influences:
- Chinese: Wok cooking, stir-fry technique, use of ginger and spring onions
- Malay: Chilli-based sauces, bold spicing
- Western: Tomato ketchup as a base ingredient
- Peranakan: Fusion of Chinese and Malay flavors
Ingredient Quality Factors:
- Crab Type: Sri Lankan mud crabs preferred for sweetness and meat density
- Freshness: Live crabs essential for optimal flavor and texture
- Sauce Balance: Quality ketchup and fresh chillies make significant difference
- Aromatics: Fresh ginger and garlic crucial for depth
Sensory Experience
Visual Appeal:
- Vibrant orange-red crab shells
- Rich, glossy red-orange sauce
- Yellow egg ribbons throughout
- Green garnishes (spring onion, coriander)
- Steam rising from the hot dish
Aroma Profile:
- Initial hit: Spicy chilli and tangy tomato
- Mid notes: Sweet ketchup and aromatic ginger
- Base notes: Savory garlic and oceanic crab essence
- Overall: Warm, inviting, appetite-stimulating
Eating Experience:
- Hands-on, interactive dining requiring shell cracking
- Sauce dripping, finger-licking enjoyment
- Alternating between crab meat extraction and mantou dipping
- Social, communal sharing experience
- Satisfaction of extracting sweet meat from shells
Nutritional Aspects
Health Profile:
- High in protein from crab meat
- Rich in omega-3 fatty acids
- Contains vitamins B12, zinc, and selenium
- Moderate to high sodium from sauce
- Sugar content varies by recipe
- Best enjoyed as an occasional indulgence
Dietary Considerations:
- Not suitable for shellfish allergies
- High sodium content
- Contains eggs
- Can be modified for lower sugar/spice levels
Top Places for Chilli Crab in Singapore
Mellben Seafood
📍 232 Ang Mo Kio Avenue 3, St 22, #01-1222, 560232
Style: Bold, customizable heat with generous portions
Signature Traits: Extra-large crabs, spicy-sweet balance, adjustable chilli levels
Texture Focus: Meaty crab with slightly thicker sauce consistency
Best For: Spice lovers who want control over heat levels
Accolades: Michelin Plate (2019)
Delivery: Available via major food delivery platforms
Roland Restaurant
📍 89 Marine Parade Central #06-750, 440089
Style: Traditional, authentic 1956 original recipe
Signature Traits: Sweeter and milder, no eggs or sambal, showcases natural crab flavor
Texture Focus: Cleaner sauce without egg ribbons, pure crab-forward experience
Best For: Purists seeking the original taste, those who prefer less spice
Heritage: Run by son of chilli crab creator Cher Yam Tian
Delivery: Limited availability, best enjoyed in-restaurant
Palm Beach Seafood
📍 One Fullerton, 1 Fullerton Road, #01-09
Style: Classic, time-tested preparation with scenic views
Signature Traits: Tender and sweet, 60+ years of consistency
Texture Focus: Perfectly balanced sauce thickness, tender crab meat
Best For: Special occasions, waterfront dining, tourists seeking authentic experience
Other Dishes: Black pepper crab, coco-lobo
Delivery: Available through restaurant’s own delivery service
HolyCrab
📍 Arcade @ The Capitol Kempinski Hotel Singapore, 13 Stamford Road, #01-85
Style: Modern interpretation with creative variations
Signature Traits: Sweet-savory Singapore chilli crab, innovative Green Mumba (green chilli sauce)
Texture Focus: Refined sauce consistency, restaurant-quality plating
Best For: Adventurous diners, date nights, those seeking modern takes
Unique Offering: Green Mumba with Sri Lankan mud crab in green chilli sauce
Delivery: Available via delivery platforms
Ministry of Crab Singapore
📍 6 Dempsey Road
Style: Premium, internationally-acclaimed Sri Lankan-Japanese fusion
Signature Traits:
- Live crabs air-flown from Sri Lanka 3x weekly
- Wild-caught, sustainably sourced
- Multiple preparation styles (baked, steamed, wok-fried)
- Size range from 500g to 2kg+ Crabzilla
Texture Focus: Ultra-fresh crab with pristine meat texture, various cooking methods preserve different textures
Flavor Philosophy: Sri Lankan ingredients meet Japanese precision
Best For: Special celebrations, crab connoisseurs, those seeking premium experience
Price Point: Higher-end
Accolades: Asia’s 50 Best Restaurants (Colombo location)
Delivery: Limited delivery options, dine-in recommended for optimal experience
Red House Seafood
📍 Various Locations
Style: Versatile with multiple crab species options
Signature Traits: Deep tomato flavor, tangy-sweet profile, vinegar balance
Texture Focus: Smooth, abundant sauce with minimal spice
Crab Options: Sri Lankan Mud Crab, Scottish Brown Crab, Alaskan King Crab
Best For: Those who prefer less spicy versions, groups with varied preferences
Delivery: Widely available across multiple locations
Jumbo Seafood
📍 Various Locations
Style: Family-friendly, consistent quality across outlets
Signature Traits: Extremely meaty crabs, crushed peanuts in sauce for crunch
Texture Focus: Crunchy peanut element adds unique dimension, thick meat-to-shell ratio
Flavor Innovation: Nutty undertones from peanuts
Best For: Families, weekly traditions, reliable quality
Established: 1987 (38 years of tradition)
Delivery: Comprehensive delivery network across Singapore
Long Beach Seafood
📍 Various Locations
Style: Spicy-forward, bold flavors
Signature Traits: Spicier-than-average sauce, egg-thickened richness, sizable crabs
Texture Focus: Thicker, more viscous sauce from egg incorporation
Best For: Spice enthusiasts, those who want substantial heat
Bun Options: Fried or steamed mantou
Delivery: Available at multiple locations
JB Ah Meng
📍 534 Geylang Road
Style: Humble, chef-frequented neighborhood gem
Signature Traits: Sweet-spicy-tangy trinity, celebrity chef-approved
Texture Focus: Traditional sauce with proper egg ribbons, meaty Sri Lankan crabs
Best For: Authentic local experience, food adventurers, late-night dining
Fame: Late Anthony Bourdain wanted to feature their dishes in NYC
Primary Specialty: White pepper crab (Bib Gourmand award)
Bonus Dish: JB san lou mee hoon (crispy-moist vermicelli pancake)
Delivery: Limited, best experienced in-person for atmosphere
Delivery Options & Considerations
Major Delivery Platforms
- GrabFood: Most restaurants available
- Foodpanda: Wide coverage including Jumbo, Red House
- Deliveroo: Premium options including Ministry of Crab (when available)
- Restaurant Direct: Palm Beach, Jumbo have own delivery services
Delivery Tips
Best Practices:
- Order during off-peak hours for better quality
- Request extra mantou for soaking up sauce
- Ask for sauce to be packed separately if possible to prevent sogginess
- Consume immediately upon arrival for best texture
- Reheat mantou briefly before serving
What Changes with Delivery:
- Sauce may settle and separate (stir before serving)
- Mantou may lose some fluffiness (steam for 2-3 minutes to refresh)
- Crab temperature drops (still delicious at room temperature)
- Presentation less dramatic than in-restaurant
Ideal Delivery Choices:
- Jumbo Seafood (established delivery protocols)
- Red House (multiple locations reduce delivery time)
- Mellben (generous portions travel well)
Better Dined In:
- Ministry of Crab (premium experience warrants in-person)
- Palm Beach (waterfront ambiance adds to experience)
- JB Ah Meng (atmosphere is part of the charm)
Pro Tips for the Ultimate Experience
🍽️ Don’t forget wet wipes – Essential for this wonderfully messy dish
🥖 Order extra mantou – You’ll want more than you think for sauce soaking
🌶️ Adjust the heat – Many restaurants like Mellben offer customizable spice levels
📅 Book ahead – Popular spots can be impossible to get into without reservations
🦀 Crack strategically – Use crab crackers on claws first, save body segments for last
👥 Share with groups – Chilli crab is a communal experience, order one large crab per 2-3 people
🥤 Order cooling drinks – Sugarcane juice or barley water balances the heat
🕐 Timing matters – Arrive early at popular spots or prepare for waits
🎭 Embrace the mess – The best chilli crab experiences are wonderfully chaotic
The Perfect Chilli Crab Should Have:
✓ Sweet, juicy mud crab meat with firm texture ✓ Balanced sauce (sweet, spicy, tangy, savory in harmony) ✓ Glossy, semi-thick consistency that coats without drowning ✓ Generous sauce portions for dipping mantou ✓ Silky egg ribbons throughout (traditional style) ✓ Aromatic ginger and garlic notes ✓ Freshly cooked to order ✓ Soft, fluffy mantou on the side ✓ Vibrant orange-red color ✓ Shells easy to crack but meat firmly attached
Whether you choose Roland Restaurant for an authentic taste of the 1956 original recipe, opt for the contemporary excellence of Ministry of Crab’s Sri Lankan-Japanese fusion, or enjoy the reliable family-friendly experience at Jumbo Seafood, Singapore’s chilli crab scene offers sophisticated variations on this beloved national dish.