Main Course · Dinner · Asian ·

Spicy Singaporean Chili Crab with Lime

Name: Spicy Singaporean Chili Crab with Lime
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 large live crabs, about 1.5 kg each; 1 tablespoon ginger juice; 1 tablespoon lime juice; Salt, to taste; 2 tablespoons peanut oil; 4 cloves garlic, minced; 3 tablespoons ginger, minced; 6 red chilies, seeded and finely chopped; 1 cup tomato ketchup; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 2 tablespoons sugar; 1 cup chicken stock; 2 tablespoons cornstarch, dissolved in 3 tablespoons water; 2 limes, cut into wedges; 1/4 cup fresh coriander leaves

Experience the vibrant flavors of Singapore with this spicy and tangy chili crab, beautifully balanced with a hint of lime.

5(597 reviews)

·By Ethan Brooks·October 2, 2025

Spicy Singaporean Chili Crab with Lime — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Marinade

Chili Sauce

Garnish

Nutrition

Per serving

Calories: 785 kcal
Protein: 131.75 g
Carbs: 28.5 g
Fat: 22.25 g
Fiber: 2.25 g

Whole recipe

Total

Calories: 3138 kcal
Protein: 527 g
Carbs: 114 g
Fat: 89 g
Fiber: 9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 large live crabs about 1.5 kg each	2400	520	0	60	0
1 tablespoon ginger juice	5	0	1	0	0
1 tablespoon lime juice	4	0	1	0	0
Salt to taste	0	0	0	0	0
2 tablespoons peanut oil	240	0	0	28	0
4 cloves garlic, minced	18	1	4	0	0
3 tablespoons ginger, minced	20	0	4	0	1
6 red chilies, seeded and finely chopped	25	1	5	0	2
1 cup tomato ketchup	200	2	48	0	4
2 tablespoons oyster sauce	20	1	3	0	0
1 tablespoon soy sauce	10	1	1	0	0
2 tablespoons sugar	100	0	25	0	0
1 cup chicken stock	15	1	1	1	0
2 tablespoons cornstarch dissolved in 3 tablespoons water	60	0	14	0	0
2 limes, cut into wedges	20	0	7	0	2
1/4 cup fresh coriander leaves	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Crab

1
Clean the Crabs
Clean the crabs thoroughly by removing their gills and rinsing under cold water.
2
Crack the Claws
Crack the claws with a mallet for better flavor absorption.
3
Marinate the Crabs
Toss the crabs with ginger juice, lime juice, and a pinch of salt; marinate for 30 minutes in the refrigerator.

Preparing the Chili Sauce

1
Heat Oil
Heat peanut oil in a large wok over medium heat.
2
Stir-fry Aromatics
Add minced garlic and ginger, stir-frying until fragrant but not browned.
Tip: Do not overcook the garlic to prevent a bitter taste.
3
Build the Sauce
Add the chopped chilies and cook until they soften, then stir in the tomato ketchup, oyster sauce, soy sauce, and sugar.
Tip: Use a splash of lime juice in the sauce for enhanced zest.

How to Make Spicy Singaporean Chili Crab with Lime

Total time: 2 h · Yields 4 servings

1
Sauté the Sauce
Stir-fry the sauce mixture until well combined and aromatic, about 5 minutes.
2
Add the Crabs
Add the marinated crabs to the wok, stirring to coat them entirely in the sauce.
3
Thicken the Sauce
Pour in the chicken stock and bring to a gentle boil. Stir in the cornstarch mixture to thicken the sauce to your desired consistency.