Step-by-Step Guide to the Perfect Chili Crab Every Time – Just Like Jumbo Seafood

Chili Crab is the crown jewel of Singapore’s seafood dishes—rich, spicy, sweet, messy, and unforgettable. Inspired by the famous Jumbo Seafood Restaurant, this version brings the same bold, saucy flavor to your kitchen. Serve it with golden fried mantou buns and you'll have a feast worthy of Clarke Quay.

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🛒 Ingredients

For the Crab:

• 1 large mud crab (about 1–1.5 kg) or 2 medium crabs, cleaned and chopped into sections

• 1 tbsp cornstarch (for tossing)

• 2 tbsp oil (for frying)

For the Chili Sauce:

• 1 tbsp oil

• 1 tbsp finely chopped garlic

• 1 tbsp finely chopped ginger

• 1–2 red chilies (adjust to taste), finely chopped

• 3 tbsp tomato ketchup

• 2 tbsp chili sauce (like sambal oelek or bottled chili garlic sauce)

• 1 tbsp sugar

• 1 tbsp soy sauce

• ½ tsp salt

• 1 tsp rice vinegar or lime juice

• 1 cup water or seafood stock

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• 1 egg, lightly beaten

Optional:

• ½ tsp belacan (fermented shrimp paste) for extra umami

• Fresh coriander or spring onions, chopped (for garnish)

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🦀 Step-by-Step Instructions

Step 1: Prepare and Clean the Crab

• Clean and chop the crab into claws, legs, and body sections.

• Lightly toss with cornstarch—this helps seal in juices when stir-frying.

Step 2: Flash Fry the Crab

• In a wok or deep pan, heat 2 tbsp oil.

• Add crab pieces and stir-fry for 3–4 minutes until color changes and crab is about 70% cooked.

• Remove and set aside.

Step 3: Build the Sauce Base

1. In the same wok, heat 1 tbsp oil.

2. Add garlic, ginger, and chopped chilies. Sauté until fragrant.

3. Stir in ketchup, chili sauce, sugar, soy sauce, vinegar/lime juice, and optional belacan.

4. Cook for 2 minutes on medium heat until the sauce darkens slightly.

Step 4: Simmer the Crab

1. Return the crab to the pan.

2. Add 1 cup water or seafood stock.

3. Stir well to coat, cover with a lid, and simmer for 10–12 minutes until crab is fully cooked.

Step 5: Thicken the Sauce

• Stir in the cornstarch slurry slowly while gently stirring the sauce—this gives you that glossy restaurant-style finish.

Step 6: Add the Egg

• With the heat on low, slowly drizzle in the beaten egg while stirring in a circular motion. This creates beautiful egg ribbons in the sauce.

Step 7: Final Touches

• Taste and adjust seasoning (add more sugar or vinegar if needed).

• Garnish with chopped coriander or spring onions.

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🥖 Best Way to Serve

• Serve hot with fried mantou buns, steamed jasmine rice, or even toasted bread—anything to mop up that luscious sauce.

• Don’t forget crab crackers or a small mallet—this is a dish meant to be messy and fun.

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👨‍🍳 Jumbo-Style Tips

• Live crab = best flavor: Frozen is fine, but fresh crab gives the juiciest texture.

• Tomato & chili balance: It’s not overwhelmingly spicy—aim for a sweet-spicy harmony.

• Egg is crucial: That silky egg swirl is a signature part of the sauce.

• Use a wok if you can: It helps coat the crab evenly and gives that smoky flavor.

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🔥 Bonus: Fried Mantou Recipe (Quick Version)

• Use store-bought frozen mantou buns.

• Steam for 5 minutes, then deep-fry until golden brown.

• Serve warm with your chili crab for dipping.

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