What is Chilli Crab?
Singapore's de facto national dish — invented in 1956 by Cher Yam Tian, who cooked mud crabs with bottled chili sauce and tomato sauce for her husband's stall on the beach at Kallang. The dish has since been refined into one of Asia's most complex seafood preparations: live Sri Lankan mud crabs (Scylla serrata, chosen for their thick, sweet meat) are broken apart and wok-fried with a paste of onions, garlic, ginger, and sambal belachan, then sauced with a sweet-savory-spicy tomato-egg gravy that balances all five tastes simultaneously. Eggs are poured in at the end and allowed to set in ribbons through the sauce. The sauce is so exceptional that the mantou buns served alongside exist solely to mop it up — eating chilli crab without mantou is considered a serious oversight.
Where is Chilli Crab from?
Chilli Crab originates from Singapore in Singapore. It is considered one of the defining dishes of Singapore's culinary tradition.
What does Chilli Crab taste like?
Chilli Crab has a distinctive flavour characteristic of Singapore's food culture.
What are the main ingredients in Chilli Crab?
The traditional recipe for Chilli Crab includes: Live Sri Lankan mud crab, Tomato sauce, Chili paste, Eggs, Garlic, Ginger, Sambal belachan.
Is Chilli Crab spicy?
The traditional spice level of Chilli Crab is 2. Most people find this level comfortable.
Is Chilli Crab vegetarian?
The traditional recipe for Chilli Crab is not vegetarian, though vegetarian adaptations exist.
How many calories are in Chilli Crab?
Chilli Crab contains approximately 500 per serving.
Where can I eat authentic Chilli Crab?
The most authentic Chilli Crab is found in Singapore, Singapore. When visiting Singapore, prioritise local restaurants and street vendors over tourist-facing establishments for the genuine experience.
Learn More About Chilli Crab
Singapore's de facto national dish — invented in 1956 by Cher Yam Tian, who cooked mud crabs with bottled chili sauce an...
View Full Chilli Crab Profile →