SINGAPOREAN CHILE CRAB
This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy!!!
Provided by COOKIE1
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
- In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
- Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
- Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
- Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 29.7 g, Cholesterol 173.3 mg, Fat 32.9 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 771.4 mg, Sugar 14.6 g
SINGAPORE CHILLI CRAB
This low fat, spicy crab dish is a versatile street-food style recipe that can be adapted to your liking. Serve with rice or steamed bao buns
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
Steps:
- The crab must be prepared before stir-frying (you can ask your fishmonger to do this). This involves removing the claws, the main shell, discarding the dead man's fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
- Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
- Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.
Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 4.5 milligram of sodium
SINGAPORE CHILLI CRAB RECIPE BY TASTY
The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
- In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
- Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
- Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
- Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
- Remove the crab legs and head, and plate up on a shallow dish.
- Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
- Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
- Enjoy!
Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams
SINGAPORE-STYLE CHILI CRABS
Provided by Tyler Florence
Categories appetizer
Time 17m
Yield 4 appetizer servings
Number Of Ingredients 12
Steps:
- Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
- In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
- Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!
SINGAPOREAN CHILI CRAB
This spicy, tangy, rich Southeast Asian seafood dish may have several elements, but once they all come together it's absolute magic.
Provided by Nguyen Tran
Categories HarperCollins Crab Shellfish Seafood Singapore Chile Pepper Ginger Garlic
Yield 2-4 servings
Number Of Ingredients 19
Steps:
- Chili Crab Sauce:
- Combine all ingredients in a mixing bowl (or 22-quart plastic Cambro containers, like we do) until it becomes one unified homogenous mixture of red chili sauce. It should taste spicy, sweet, and savory and not too ketchup-y.
- Prepare the crab:
- Clean crab and cut into pieces. If you have never done this before, this might sound easier said than done, but it's not nearly as daunting as it seems.
- In a debate of "humane" ways of killing crab: the Asian preparation of crab is a near-instant killing of the crab versus the longer and drawn out steaming/boiling method. Additionally, the boiling method tends to result in a much fishier "crabby" flavor, not as fresh tasting as with this method. If you look up videos on YouTube, look up "How to kill a live crab humanely," which will demonstrate this way of breaking down a crab.
- With that said, I wasn't as prepared in the photograph process, so I'm going to personally walk you through this as the first "Crab Killer" at Starry Kitchen:
- Quick tips: Put crabs in the freezer or refrigerator before breaking down. It will make them sleepy-slow them down very severely. There is also a way one of our cooks, Sean, uncovered on the web to gently pet a soft spot on their shell over and over and they'll start falling asleep. We've seen it. It's crazy, but it takes a lot longer than the freezer method.
- Next, when you're ready, you're going to need a decently sharp knife for this process or at least one with a sharp tip for this next step: try to grab the crab from the tail end, and flip the crab over, claws and eyes pointing away from you, and so it's belly-side up. If you look at its abdomen right in the center, you'll see a longer triangular lip (top of it pointing away from you) that can actually be lifted up. Until you're comfortable doing it often, you can use the tip of your knife to lift it up, but you'll want to use your hand to quickly just lift up and fold it over completely. The crab will potentially get VERY mad at this point. You've just exposed its most vulnerable spot.
- Then, this part is simple if you can move quickly: just stab it downward right through that spot that's been exposed until you reach the shell. Hold for about 10-20 seconds. The crab should die almost instantly.
- Afterwards, line your knife across the middle, and firmly press down and cleave it through the abdomen to cut the crab in half. The crab will snap in half once you come all the way down. You'll also be able to pull the crab by each of its claws, and it'll just come apart.
- You'll then want to turn each half over, and remove the white gills off of each and dispose.
- Dispose of the lip, and any other loose appendages from the front and back end of the crab.
- Dispose of the white film and any black matter inside the shell itself, but do not clean out the rest of the shell. That orange part, the coral, the fatty tissue is the MOST coveted part of the crab in Asian households (typically held for the father, no joke). It's like sea urchin/uni, really rich and very briny...and super-awesome to put rice into once it's cooked and scoop it out with. Yummers!
- Depending on how large your crab is, the two halves of crab legs can be broken into either 2 or 3 sections (there should be a minimum of 2 legs per section) using the same cleaving action as you did to halve the crab.
- And that's it! (If YouTube, this, and the web doesn't help you feel more comfortable-seriously, feel free to reach out to us: @starrykitchen. This dish is COMPLETELY worth it.)
- To make the Chili Crab:
- Now clean the crab legs again, then pat dry with paper towels. Put into a big bowl with cornstarch, but make sure to leave enough room to coat crab with starch.
- Diligently dredge all exposed crab pieces including the coral and head, inside and out, with starch. Next, shake off excess starch, but make sure all of the exposed (non-shelled) parts are covered in starch. This seals in all of the crab's flavors throughout the cooking process. This is especially important if you need to prepare in advance.
- Fill a wok/pot with 2 to 3 inches cooking oil, enough to submerge crab pieces, including the head. Heat oil to 350°F over high heat, then carefully fry in batches, arranging crab pieces in a single layer in the oil. Turn over pieces with tongs to fry evenly.
- When the crab pieces turn red all over and the battered parts are golden, remove and shake the excess oil over your pot. Set aside (we like to set crab on a rack/grate and baking sheet to allow a little bit more oil to drip off). Refrigerate for up to 24 hours.
- Once you're ready to make your chili crab, heat a wok/pan on high heat and add 1 tablespoon cooking oil per crab. Sauté garlic, shallots, ginger, and chiles until aromatic (enough to make you cough-that's how you know you got the GOOD stuff). Next, add the beautiful monstrosity that is your crab. Stir quickly for 10 to 15 seconds, then add Chili Crab Sauce. Cover, cook over high heat, and cook that bad boy (or girl) for 7 minutes.
- Keep the pan over heat, but remove crab from pan and place on a serving dish. While reconstructing your sea beast, make sure to leave all the sauce in the wok/pan. Crack eggs into the sauce, and quickly mix to fully incorporate them and thicken the sauce. Increase to high heat and reduce sauce to desired thickness. (I like it pretty thick and a little bit gloppy GOOD.) Once done, remove from heat, and pour sauce all over the crab. Garnish with chopped scallions and cilantro. Serve with Buttermilk Beer Beignets. Break down the crab, sop up all that sauce, and eat like a Singaporean king!
SINGAPOREAN CHILI CRAB
Chili Crab is the national dish of Singapore. When I was working there, I had the chance to eat this a lot. I got the recipe from an old Chinese Singaporean grandmother who taught me how to prepare the dish. It's so great, I want to share it with all of you. This is a must try.
Provided by beach bum in the Ph
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the sauce ingredients in a small bowl and set aside.
- In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again.
- Pull off the top shell in one piece and reserve for additional garnish.
- Remove and discard the gills and the spongy parts under the shell.
- Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces.
- Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
- Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
- Finally stir in the egg and cook just until it begins to set (1 minute).
- Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion.
- Serve right away with crusty bread to soak up the sauce.
Nutrition Facts : Calories 214.9, Fat 9.3, SaturatedFat 1.5, Cholesterol 101, Sodium 1239.9, Carbohydrate 14.8, Fiber 0.5, Sugar 11, Protein 18.7
SINGAPORE CHILLI CRAB
Recipe video above. Here's arguably the most famous crab recipe in the world: Singapore Chilli Crab! For the pinnacle of the experience, make this using fresh, live mud crab that you clean and cut yourself, or ask the fish shop to cut the crab for you (make sure they save the tomalley "crab mustard", Note 8). Be prepared to get messy eating it (half the fun!) - and to be surprised at how quick it is to make! Flavour: The sauce is a bit spicy but not excessively (Note 2 for adjustment). It is supposed to be a bit sweet, vinegary and intensely savoury. It gets massive flavour from the combination of crab juices, tomalley ("crab mustard", Note 8), belachan shrimp paste, and the soy bean paste! The traditional sauce has bits of egg ribbson in it, and includes ketchup - yes, really!Serves 3 - 4 as a meal with rice and some vegetables.
Provided by Nagi
Categories Main
Number Of Ingredients 17
Steps:
- Prepare crab: See separate tutorial for how to clean and cut a whole crab. You will end up with: 1) Crab pieces; and 2) Reserved tomalley ("crab mustard", Note 8) and crab juices in a separate bowl. This is a key "secret ingredient" used to flavour the sauce.
- Chilli paste: Place ingredients in a small food processor or Nutribullet. Blitz until it's a fairly smooth paste.
- Sauté belachan: Heat oil in a large pot over medium-high heat. Add belachan and cook for 2 minutes, stirring constantly. It will smell pungent (to put it mildly), but have faith! It will mellow and transform!
- Cook off chilli paste: Add chilli paste and cook, stirring, for 3 minutes.
- Add tomato passata: Add tomato passata and cook, stirring regularly, for 4 minutes.
- Add remaining sauce ingredients: Add sweet chilli sauce, ketchup, water and stir to combine.
- Add claws: Add the crab claws first (they take longer to cook), stir to coat in sauce. Bring to a boil, then reduce heat to simmer. Cover with a lid and cook 3 minutes.
- Add "crab mustard" and juices: Add the reserved tomalley ("crab mustard") along with all the crab juices.
- Add remaining crab pieces: Remove lid, add remaining crab pieces and any juices that have collected in this bowl. Stir pieces to coat, put the lid back on and cook for 7 minutes.
- Remove crab: Use tongs to remove crab pieces into a bowl.
- Egg ribbons: With the sauce still on the stove, and while stirring in a circular motion, pour the egg in a thin stream into the middle of the pot. This will create little ribbons of egg in the sauce that is traditional and look lovely.
- Vinegar: Stir in vinegar.
- Return crab: Return the crab pieces into the pot, gently stir to coat in the sauce.
More about "singapore chilli crab food"
SINGAPORE CHILLI CRAB RECIPE - GOOD FOOD
From goodfood.com.au
Servings 2-4Total Time 45 minsCategory Starter/Entree
- Prepare the crab by dispatching it humanely, then pull the top shell (carapace) away from the body and discard the gills but reserve any of the yellowish tomalley from the head. Twist off the claws then divide the body into four pieces with two legs on each piece.
- Blend the ingredients for the base paste to a smooth paste. Heat a wok over medium heat and add the oil. Fry the paste for about five minutes until fragrant and the oil separates from the solids.
- Add the crab (including the shell) and salt and toss until the crab starts to change colour. Add the passata, stock, sugar, vinegar and soy sauce and toss to coat. Stir in the crab tomalley. Cover the wok and simmer the crab for 10 minutes. Add the spring onions and toss through. Taste the sauce and adjust seasoning. Drizzle the cornflour mixture slowly into the wok while stirring, then drizzle the egg mixture slowly into the wok while stirring.
HOW TO COOK SINGAPORE CHILLI CRAB » PINOY FOOD RECIPES
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Estimated Reading Time 2 mins
14 UNIQUE CHILLI CRAB FOOD IN SINGAPORE – CHILLI CRAB ...
From danielfooddiary.com
Estimated Reading Time 6 mins
SINGAPORE CHILLI CRAB - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 4 minsCategory Main
CHILLI CRAB | TRADITIONAL CRAB DISH FROM SINGAPORE ...
From tasteatlas.com
10 BEST CHILLI CRAB PLACES IN SINGAPORE: THE ULTIMATE LIST ...
From bestinsingapore.co
Estimated Reading Time 7 mins
- JUMBO SEAFOOD. Award-winning chilli crab. Award-Winning Chilli Crab (800g) – ~SG$75.30 (via Deliveroo) Chilli Crab Meat Sauce with Sliced Fried ‘Mantou’ – SG$16.80 per portion.
- RED HOUSE SEAFOOD RESTAURANT. Peranakan-inspired, sweet & spicy chilli crab. Enquire for prices. WEBSITE. PRINSEP STREET. 68 Prinsep Street.
- NO SIGNBOARD SEAFOOD. Various levels of chilli crab spiciness, old-school dining experience. Crabs at SG$50 – SG$60 per kilogram. WEBSITE.
- ROLAND RESTAURANT. Set menus. From SG$438 for 10 persons, for a set meal with chilli crabs. WEBSITE. Roland Restaurant Pte Ltd, Block 89, Marine Parade Central, # 06 – 750 Singapore 440089.
- HUA YU WEE. Affordable chilli crab. Crabs at SG$7.28/100g. WEBSITE. 462 Upper East Coast Road. Singapore 466508. CONTACT DETAILS. 65 6442 9313.
- TUNGLOK SEAFOOD. Rich, flavourful gravy. Signature Crab (<1kg): SG$6.80 per 100g. WEBSITE. UPPER JURONG ROAD. The Arena Country Club, 511 Upper Jurong Road,
- RESTAURANT LABYRINTH. Chilli crab ice cream. Enquire for prices. WEBSITE. Restaurant Labyrinth. Esplanade Mall. 8 Raffles Avenue #02-23. Singapore 039802.
- KIAN SENG SEAFOOD. Chilli crab ice cream. Menu. WEBSITE. Blk 4013 (Ang Mo Kio Ave 10) #01-450 Ang Mo Kio Industrial Park 1, Singapore 569629.
- LEGACY SEAFOOD. Classic flavored chili crab. $65.60. WEBSITE. 10 Science Centre Rd, #01-23, Singapore 609079. CONTACT DETAILS. +65 6897 2881 │ [email protected]
- THE GARDEN KITCHEN. Multiple Cuisine and Crab Dishes. Prices vary on the food ordered. WEBSITE. 10 Raeburn Park, #01-28, Singapore. CONTACT DETAILS.
SINGAPORE CHILLI CRAB RECIPE, THE BEST CRAB RECIPE IN THE ...
From cultureatz.com
Servings 2Estimated Reading Time 4 mins
- Clean the crab after placing it live in the freezer for 20 to 30 minutes to numb it. It is very important to scrub the shell with a brush to remove impurities. Cut crab into quarters: first vertically, then horizontally. Witht he back of your knive, crack the shell of the legs slightly and set aside.
- Mix the chillies, ginger, shallots, and garlic together. Heat the oil in a large deep skillet over low heat. Add the chillies mix and sauté until fragrant.
- Add the quartered pieces of the crabto the skillet. Mix in the fermented bean paste and cook for 3 minutes. Add the water and increase the heat to bring to a boil. As it heats up, add the sugar, ketchup and salt. Once it boils, place the carapace or the crab on top of the skillet and cover with the lid. Lower the heat and simmer for 10 minutes.
- Combine the cornstarch and water together. Stir it in quickly and cook to thicken the sauce. Beat the eggs in a bowl, and stir in the sauce non stop to cook till scrambled, about 3 minutes.
6 FAMOUS CHILLI CRABS YOU NEED TO TRY IN SINGAPORE - HER ...
From herworld.com
Estimated Reading Time 8 mins
- Roland Restaurant. In the 1950s, Madam Cher Yam Tian who ran an eatery on Bedok Beach along Upper East Coast Road (before land reclamation), created a spicy crab dish.
- Dragon Phoenix Restaurant. The famous sweet, spicy and sour chilli crab dish that we are familiar with today was created by masterchef Hooi Kok Wai of Dragon Phoenix in 1963.
- Red House. Established in 1976, Red House is another restaurant famous for its crab dishes. The previous owners came up with their own rendition of chilli crab and black pepper crab.
- Hua Yu Wee. Before Singapore’s land reclamation project completed in 1970, Upper East Coast Road was the centre of Singapore’s seafood universe. Restaurants such as Red House, Spring Court and Palm Beach fronted the shore in those days.
- Blue Lotus. The Blue Lotus signature chilli pomelo crab is one of the standout dishes of Blue Lotus Chinese Eating House at Sentosa, Quayside Isle. The secret is in the sauce which contains assam, chilli, ginger flower and herbs.
- Seafood Paradise. If you want a more refined setting minus the crowds, head to Seafood Paradise at Level 2 of The Shoppes at Marina Bay Sands. The restaurant’s rendition of chilli crab features a well-balanced sauce that is subtly sweet, spicy and tangy.
- Grub – Chilli Crab Pasta. Tomato-based, mildly spiced sauces is at the heart and soul of traditional Italian pastas like marinara or amatricana, so it’s no surprise that SG’s chilli crab works wonders when reinvented as a pasta dish.
- Long Beach Seafood Restaurant. If you like your chilli crab a little spicier, than try the one here at Long Beach Seafood Restaurant. The bright orange thick gravy is blend of the sweet (tomato sauce) and the fiery (chilli) with the fresh crab meat — mop it all up with either the steamed or fried <em>mantou</em>s.
- Restaurant Labyrinth – Chilli Crab Ice Cream. Yes, you read that right. Labyrinth pushes the envelope of local flavours, and remarkably, too – they’ve even got a nod from the Michelin folks in the form of a star.
SINGAPORE CHILLI LOBSTER - THE CHILLI CRAB'S CLASSY COUSIN
From linsfood.com
4.9/5 (65)Total Time 27 minsCategory Main Course With Rice or BreadCalories 194 per serving
10 CHEAPEST CHILLI CRAB IN SINGAPORE ALL UNDER $80++
From eatbook.sg
Estimated Reading Time 7 mins
- 8 Crabs. Image credit: @8crabs. For affordable chilli crab delivered to your doorstep, consider 8 Crabs. Here, only AAA graded Sri Lankan wild crabs, air-flown daily into Singapore, are used.
- Sinaran Seafood and Catering. Nestled in a nondescript coffee shop, Sinaran Seafood and Catering is a casual halal-certified eatery that whips up a mean serving of chilli crab (from $45).
- 21 Seafood. 21 Seafood is a zi char eatery located in Kovan, offering combinations of crabs in three sizes: 1kg, 700g, and 600g. Prices may vary seasonally, so make sure you call ahead before heading down for a meal.
- Hua Yu Wee. Take a step back in time when you dine at Hua Yu Wee, a vintage zi char restaurant that operates out of a colonial bungalow. From $73, you can order their crab dishes, which come in a variety of flavours like Ketchup with Chilli, Salt and Pepper Baked, and Deep Fried Butter.
- Momma Kong’s. Located at Mosque Street, Momma Kong’s is a quaint modern restaurant best known for their crab dishes. All their crab dishes come at a fixed price of $58++, with their Red Chilli and Black Pepper flavours crowning their menu.
- Ban Leong Wah Hoe Seafood. Image credit: @banleongwahhoe. Occupying the space of a whole coffeeshop, Ban Leong Wah Hoe Seafood offers a range of crab dishes from $70+/kg.
- Alliance Seafood. Alliance Seafood was awarded a place in the Singapore Michelin Bib Gourmand 2018 for their chilli crab, which is served with a sauce that is sweet, tangy, and satisfyingly spicy.
- Crab at Bay Seafood Restaurant. Crab at Bay Seafood Restaurant offers two medium-sized Sri Lanka crabs at just $48++. Get your crabs cooked with the classic chilli sauce, or you can try the restaurant’s signature black pepper sauce, which is mildly spicy and balances the flavours of caramelised onions and curry leaves together.
- Uncle Leong Seafood. Uncle Leong Seafood offers crabs from $60++ each, and you can get these cooked in the classic chilli sauce or a variety of other more creative methods.
- Mr Crab Seafood Restaurant. From $70/kg, you can tuck into a quality chilli crab at Mr Crab Seafood Restaurant. The chilli gravy served here is notably spicier and nuttier than your average chilli crab, which pairs well with the fresh crab meat.
THE 7 BEST CHILLI CRAB IN SINGAPORE 2021 [OFFICIAL REVIEW]
From thebestsingapore.com
- JUMBO Seafood Restaurant. Chilli crab by the riverside. Price. S$50 per pax. 20 Upper Circular Road. #B1-48 The Riverwalk.
- Long Beach Seafood Restaurant. Chilli crab by the beach. Price. $50 per pax. 1202 East Coast Parkway, #01-04 East Coast Seafood Centre.
- No Signboard Seafood Restaurant. Chilli crab in a vibrant night spot. Address. 414 Geylang, Singapore 389392.
- Red House Seafood Restaurant. Chilli crab + seafood from all over the world. Price. $45 per pax. 68 Prinsep Street, S188668.
- Mellben Seafood in Ang Mo Kio. A feast of various crab dishes. Price. $35 per pax. #01-1222, 232 Ang Mo Kio Avenue 3.
- Dancing Crab @ Orchard Central. Seafood boil. Price. S$55 per pax. Orchard Central #07-14/15, 181 Orchard Road, Singapore 238896.
- HolyCrab. Chilli crab. Price. S$40 per pax. 2 Tan Quee Lan St, #01-03, Singapore 188091. Phone. +65 8444 2722. Opening hours. Daily Lunch: 11:30 – 14:30 | Dinner: 17:30 – 22:30.
12 BEST CRAB IN SINGAPORE (2022) | CHEAP CRABS …
From morebetter.sg
- JUMBO Seafood. Award winning chili crabs. Pricing. From $88 per kg (Mud crab, Sri Lankan crab) From $238 per kg (Alaskan crab) Website. Address.
- No Signboard Seafood (White Pepper Crab) Best White Pepper crabs in Singapore. Pricing. Prices starts at SG$50 – SG$60 per kilogram. Website.
- Red House Seafood Restaurant. Award winning chili crabs. Pricing. Website. Address. Contact Details. Operating Hours. Opening hours depending on outlet / branch.
- Roland Restaurant. Known to be the Creator of Chili Crabs. Pricing. From $98 per kg. Website. Address. 89 Marine Parade Central, #06-750, Singapore, 440089.
- Hua Yu Wee Seafood Restaurant. Nolstagic dining experience and crab taste. Pricing. Prices vary depending on season. Website. Address. 462 Upper E Coast Rd, Singapore 466508.
- Seafood Paradise. Paradise for seafood; including crabs. Pricing. 1KG Sri Lankan Crab 斯里兰卡肉蟹 : S$92.70. 1KG Dungeness Crab 加州珍宝蟹 : S$90.64. Website.
- Tunglok Seafood. TUNGLOK CHILI CRAB. BLACK PEPPER CRAB WITH FRESH PEPPERCORNS. Pricing. 同乐辣椒螃蟹 TungLok Chilli Crab. 大约 1公斤/approx. 1kg. S$94.20. 黑胡椒螃蟹 Black Pepper Crab with Fresh Peppercorn.
- Long Beach Seafood (Black Pepper Crab) Best Black Pepper Crab. Pricing. 生猛螃蟹 Live Mud Crab. Approximately 900g. From S$88.00. 生猛加拿大螃蟹 Live Dungeness Crab.
- Mellben Seafood Restaurant. Butter Crabs & Black Pepper Crabs. Pricing. From $88 per kg (Mud crab, Sri Lankan crab) From $238 per kg (Alaskan crab)
- Keng Eng Kee Seafood. Steamed Salted Egg crabs, Chili Crabs & Black Pepper crabs. Pricing. Salted Egg Crab 咸蛋蟹 Steamed version of Salted Egg Crab maintain the juiciness of the crab flavours, and stewed with creamy salted egg yolk sauce.
7 CHILLI CRABS IN SINGAPORE THAT WILL MAKE YOU FEEL PROUD ...
From eats.oddle.me
- Roland Restaurant. Known as the creator of Chilli Crab in Singapore, Roland Restaurant is very much an institution in itself. They have been serving their signature 辣椒蟹 Chilli Crabs ($98 for 2x500g) since it was just an improvised recipe in 1956.
- Keng Eng Kee Seafood. With over 50 years of experience under their belt, you know Keng Eng Kee Seafood will serve up a more-than-worthy plate of Chilli Crab goodness.
- Seafood Paradise. Seafood Paradise is the first-ever restaurant by Paradise Group, one of Singapore’s most prestigious Chinese restaurant chains. Their Popular Singapore Style Chilli Crab 新加坡辣椒焖螃蟹 ($100.94/kg) is undeniably a crowd-favourite here.
- JUMBO Seafood. JUMBO Seafood certainly needs no introduction. From humble beginnings in 1987, this seafood restaurant has become synonymous with Chilli Crab, especially amongst tourists.
- Sum Kee. With islandwide delivery from just $5, Sum Kee prides itself as one of the best traditional zi char restaurants in Singapore. Their Chilli Sauce Crab 辣椒螃蟹 ($49.80) and Black Pepper Crab 黑胡椒螃蟹 ($68) are so popular that you should definitely get both.
- Holy Crab. Holy Crab by Chef Elton was previously a frontrunner in the private dining scene. In 2017, he decided to open a brick and mortar shop, specialising in none other than crabs.
- House Of Seafood. House of Seafood is bringing Chilli Crab to a whole new level with their current menu. A food icon in the seafood industry, you can be sure that their award-winning Chilli Crab ($75), will leave you salivating for more.
10 BEST CRAB IN SINGAPORE THAT YOU MUST TRY [2022]
From sbo.sg
- 8 Crabs. Details. Website. Classification. Chilli/Black Pepper Crab. Target Audience. – Looking for air-flown cooked crab delivered to their homes.
- The Boiler. Details. Website. Classification. Chilli Crab. Target Audience. – Those looking for fusion tastes. Spice Level. 2 / 5. Price. S$55 per piece (Large)
- HOLY CRAB (Green Chilli Crab) Details. Classification. Green Chilli Crab. Target Audience. – Looking for Exotic Flavours. – Like Thai Flavours.
- JUMBO Seafood (Chilli Crab) Details. Classification. Chilli Crab. Target Audience. – Looking for a Tested and Proven Choice. – Want to Dine in a Good Atmosphere.
- Long Beach Seafood (Black Pepper Crab) Details. Classification. Black Pepper Crab. Target Audience. – Prefer More Spice. – Want Authentic Food.
- Mellben Seafood (Butter Crab) Details. Classification. Butter Crab. Target Audience. – Love Creamy Dishes. – Less Able to Take Spice. – Looking for Unique Flavours.
- Keng Eng Kee Seafood (Salted Egg Yolk Crab) Detail. Classification. Salted Egg Yolk Crab. Target Audience. – Like Salted Egg Yolk related Dishes.
- No Signboard Seafood (White Pepper Crab) Details. Classification. White Pepper Crab. Target Audience. – Looking for Traditional Flavours. – Looking for a Twist on Conventional Flavours.
- Crab at Bay Seafood Restaurant. Details. Classification. Crab Bee Hoon. Target Audience. – People who are looking for a more-filling option.
- 21 Seafood (Cheapest Chilli Crab) Details. Classification. Chilli Crab (For those with a lower budget) Target Audience. – On a Budget. – Like Homely Flavours.
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