Best 10 Chile Crab Recipes

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Hailing from Singapore's vibrant culinary scene, chile crab is a highly sought-after delicacy that tantalizes taste buds worldwide. This iconic dish showcases the perfect harmony between succulent crab meat and a rich, flavorful sauce that is both spicy and sweet. While the preparation of chile crab may seem daunting, with the right ingredients and a step-by-step guide, anyone can recreate this culinary masterpiece in the comfort of their own kitchen. Embark on a culinary journey as we unveil the secrets behind crafting the perfect chile crab, ensuring an unforgettable dining experience.

Let's cook with our recipes!

SINGAPOREAN CHILE CRAB



Singaporean Chile Crab image

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

1 pound whole Dungeness crab
5 tablespoons ketchup
1 cup water
2 tablespoons cornstarch
¾ teaspoon dark soy sauce
5 tablespoons vegetable oil
7 cloves garlic, crushed
2 tablespoons chopped shallots
10 red chili peppers, pounded with seeds
¾ teaspoon lemon juice
1 egg, beaten
4 green onions, minced

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

LINGUINE WITH CRAB, LEMON, CHILE, AND MINT



Linguine with Crab, Lemon, Chile, and Mint image

To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the chiles and the amount of lemon juice to your liking.

Provided by Bon Appétit Test Kitchen

Categories     Citrus     Fruit     Pasta     Shellfish     Dinner     Lemon     Mint     Seafood     Crab     Winter     Chile Pepper     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 12

8 ounces linguine
Kosher salt
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1/4 cup minced shallots
1 teaspoon minced garlic
1-2 Fresno chiles, red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
1 1/2 tablespoons (or more) fresh lemon juice, divided
2 teaspoons (packed) finely grated lemon zest, divided
Freshly ground black pepper
8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
1/3 cup fresh mint leaves, gently torn, divided

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
  • Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
  • Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
  • Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.

CLASSIC CRAB CAKES WITH CHILE GARLIC MAYONNAISE



Classic Crab Cakes with Chile Garlic Mayonnaise image

Provided by Kelsey Nixon

Time 1h32m

Yield serves 4

Number Of Ingredients 13

1 large bottle mayonnaise
1 bottle chili-garlic sauce
1 can/bottle lemon juice
3 red bell peppers
1 bottle olive oil
3 red onions
3 bunches of celery
3 pounds crabmeat, coarsely chopped
6 large eggs
2 large containers breadcrumbs
1 cup mayonnaise
4 teaspoons chili-garlic sauce
1 1/2 teaspoons fresh lemon juice

Steps:

  • Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
  • Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.

CRAB AND CHILE RAVIOLI WITH MORNAY SAUCE



Crab and Chile Ravioli with Mornay Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon butter
1 tablespoon olive oil
1 jalapeno, seeded, finely diced
1 Fresno chile, seeded, finely diced
1 large shallot, finely diced
Kosher salt and freshly ground black pepper
3 to 4 cloves garlic, grated or minced
1/4 to 1/2 cup sherry or dry vermouth
8 ounces lump crabmeat, picked through for shells
1/2 cup combined chopped fresh chives, oregano, parsley and thyme, some reserved for garnish
2 tablespoons butter
2 tablespoons flour
2 cups milk
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 cup grated Gruyere
4 sheets fresh pasta, cut into 12- to 14-inch pieces, covered with a clean dish towel until ready to use
Semolina, for dusting
Zest of 1 lemon, for garnish

Steps:

  • For the crab and chile filling: Heat the butter and olive oil in a medium skillet over medium-low heat. Add the jalapeno, Fresno chile and shallots; season with salt and pepper. Let sweat for about 5 to 7 minutes, adding the garlic during the last couple minutes. Raise the heat to medium, add the sherry (to deglaze the pan) and let bubble until almost evaporated. Remove from the heat and let cool to room temperature.
  • Add the crab, herbs and chile-shallot mixture to a medium bowl. Season generously with salt and pepper; set aside.
  • For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon for a few minutes to make a roux (it should look like wet sand). Whisk in the milk, making sure to scrape the corners of the pan. Bring to a simmer and cook for a few minutes. Season with nutmeg, salt and pepper, and then remove from the heat. Add the Gruyere and stir until fully melted and combined. Add about a 1/4 cup of the Mornay sauce to the crab mixture to bind.
  • For the ravioli: Place a sheet of pasta on a work surface. Fold it in half the wide/long way to make a slight crease down the middle, then lay back out flat. Place 1 to 2 tablespoon-size dollops of the crab mixture every few inches on one half of the pasta sheet. Brush a little water on the border of the pasta sheet and around each ravioli. Fold the top half of pasta sheet over to cover the filling, squeezing out as much air as possible (so they don't pop open in the water). Use a knife, pasta roller or ring cutter to cut out the ravioli. Dust with semolina and reserve on a parchment-lined baking sheet. Repeat with the remaining pasta sheets and crab mixture.
  • Bring a wide shallow pot of salted water to a boil.
  • Warm the remaining Mornay sauce in a large skillet over medium-low heat. Use pasta water to thin to the desired consistency as needed.
  • Cook the ravioli in the boiling water, in batches if necessary, until they float to the top, a few minutes. Transfer the ravioli straight into the skillet with the Mornay sauce and toss gently to coat. Place 3 to 5 ravioli on a plate and spoon a little more Mornay sauce on top. Garnish with the chopped herbs and lemon zest.

CHILE-LIME CRAB SALAD WITH TOMATO & AVOCADO



Chile-Lime Crab Salad With Tomato & Avocado image

Food & Wine 2008 Magazine, June 2008 edition. A fast & healthy classic combination. Sue Zemmanick, one of the best new chefs for 2008, mixes fresh crab, avocado and tomato with a vibrant, spicy dressing spiked with jalapeno peppers.

Provided by Manami

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

5 tablespoons fresh lime juice
2 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeno
1 tablespoon chopped fresh cilantro, plus
cilantro leaf, for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
salt, to taste
fresh ground black pepper, to taste
1/2 lb lump crabmeat, picked over & all shells removed
1 1/2 Hass avocadoes, diced (1/2 inch)
1/3 cup minced red onion
1 large heirloom tomatoes, cut into four 1/2-inch-thick slices or 7 -8 cherry tomatoes
tortilla chips (my recipe #149816) or pita chips, for serving (my Ricotta-Garlic Pita Wedges)

Steps:

  • In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
  • Season the dressing with salt and pepper.
  • In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
  • In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
  • Place a tomato slice on each plate and season with salt.
  • Top with the avocado and the crab and garnish with the cilantro.
  • Drizzle the remaining dressing on top and serve with tortilla chips or pita chips.
  • *To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
  • **Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.

CHILE CRAB



Chile Crab image

This finger-licking dish is very messy but delicious to eat. Forget the utensils and just use your hands to eat this. Get the crackers ready and have some toasted bread on the side to sop up the sauce.

Provided by Suhara

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 13

3 shallots, peeled
4 red chile peppers
4 whole crabs, cleaned and quartered
2 tablespoons vegetable oil
3 cloves garlic, chopped
1 (1/2 inch) piece fresh ginger, chopped
3 tablespoons ketchup
2 tablespoons vinegar
2 tablespoons white sugar
2 eggs, beaten
salt and ground black pepper to taste
1 tablespoon water, or as needed
1 small bunch fresh cilantro, stems removed and leaves chopped

Steps:

  • Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms.
  • Crack the crab claws and the big legs slightly.
  • Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok.
  • Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed.
  • Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 21.1 g, Cholesterol 123.8 mg, Fat 10.1 g, Fiber 1.2 g, Protein 14.5 g, SaturatedFat 1.9 g, Sodium 364.8 mg, Sugar 12.7 g

CRAB, CHILE & MINT CROSTINI



Crab, Chile & Mint Crostini image

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Side     Cocktail Party     Picnic     Mother's Day     Wedding     Backyard BBQ     Mint     Spring     Summer     Tailgating     Anniversary     Poker/Game Night     Shower     Engagement Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 8

12 slices bread Pullman or sourdough
8 ounces cooked jumbo lump crabmeat
3 tablespoons aioli or mayonnaise
2 tablespoons fresh lime juice
1 tablepsoon fresh mint, finely chopped
Fresno chile or red jalapeño, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
Thinly sliced fresh mint, for garnish

Steps:

  • Grill 12 slices bread.
  • Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalape&nitlde;o. Season with kosher salt and freshly ground black pepper.
  • Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.

COCONUT GRILLED OCEAN TROUT, AVOCADO, CRAB, AND POMELO SALAD WITH ROASTED CHILE DRESSING



Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted Chile Dressing image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 1 serving

Number Of Ingredients 32

800 ml coconut milk
2 stalks lemongrass, roughly chopped
1 (5-cm) piece ginger, roughly chopped
10 kaffir lime leaves
3 large greens chilies
100 ml fish sauce
1 side ocean trout (1.5kg) w/ skin off
Salt
Oil, for greasing and frying
Peanut oil, for frying
150 grams large dried chilies
12 shallots, thinly sliced
Salt
Confectioners' sugar, for dusting
12 cloves garlic, thinly sliced
200 ml milk
2 liters peanut oil
450 grams palm sugar
300 ml water
200 ml lime juice
300 ml fish sauce
1 red onion, finely sliced
1 bunch spring onions, finely sliced on 45 degree angle
2 large red chilies, deseeded and finely julienne
250 grams blue swimmer crab
1 avocado, de-skinned and cut into small cubes
150 grams pomelo, segmented
1/2 bunch fresh Thai basil
1/2 bunch fresh coriander
200 ml lime juice
150 ml fish sauce
5 birds eye chilies, finely sliced

Steps:

  • In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool.
  • Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night.
  • The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute.
  • In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute.
  • In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
  • In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel.
  • In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
  • In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed.
  • In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side.
  • In a small bowl, add all the ingredients and mix well. Reserve on the side.
  • Serve the trout alongside the salad and dressing of choice.

CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO



CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO image

Categories     Fish

Yield 4 Servings

Number Of Ingredients 30

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Chile-Lime Crab Salad with Tomato and Avocado
© Anna Williams
Chile-Lime Crab Salad with Tomato and Avocado
Contributed by Sue Zemanick
TOTAL TIME: 30 MIN
SERVINGS: 4
FAST
HEALTHY
The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño.
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5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeño
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 pound lump crabmeat, picked over
1 1/2 Hass avocados, diced ( 1/2 inch)
1/3 cup minced red onion
1 large heirloom tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving

Steps:

  • 1. In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper. 2. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper. 3. Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips. Notes Variation: To replicate our cover recipe, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve. Suggested Pairing Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. The cool temperatures in Sonoma's Russian River Valley and Sonoma Coast appellations result in Chardonnays with a firm line of acidity under their rich fruit.

CURRIED CHILE CRAB



Curried Chile Crab image

Fresh crab is stir-fried with garlic, ginger, and plenty of fresh chiles, then combined with curry powder and coconut milk for lots of flavor. Smallish crabs such as blue swimmers are good for this but you can use any fresh crabs you find at the market.

Provided by yuan8808

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 2

Number Of Ingredients 11

2 whole crabs, cleaned and quartered
2 tablespoons yellow rice wine
1 tablespoon vegetable oil
5 cloves garlic, sliced
5 slices fresh ginger root
1 red bell pepper, diced
3 red chile peppers, sliced
½ cup coconut milk
2 tablespoons yellow curry powder
1 tablespoon water
1 teaspoon cornstarch

Steps:

  • Place crabs in a bowl and drizzle rice wine on top. Let marinate for 5 minutes.
  • Heat oil in a wok over medium-high heat. Cook and stir crabs until coated with oil, 2 to 3 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in red bell pepper and red chile peppers; cook until slightly softened, about 1 minute.
  • Pour coconut milk into the wok; add curry powder. Bring to a simmer.
  • Mix water and cornstarch in a small bowl until cornstarch is dissolved; stir into the wok. Cook and stir until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 20.1 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 5.2 g, Protein 30.1 g, SaturatedFat 12.2 g, Sodium 376 mg, Sugar 6.3 g

Tips:

  • For the freshest and most flavorful dish, use live crabs if possible. If using frozen crab, thaw it completely before cooking.
  • Clean the crab thoroughly before cooking. Remove the top shell and any inedible parts, such as the mouthparts and intestines.
  • To make the chile crab sauce, use a variety of chile peppers to create a complex flavor. Some good options include dried red chiles, fresh red chiles, and chile paste.
  • When cooking the crab, be careful not to overcook it. The crab is done when the meat is opaque and flakes easily with a fork.
  • Serve the chile crab with steamed rice or noodles. You can also serve it with a side of vegetables, such as stir-fried greens or steamed broccoli.

Conclusion:

Chile crab is a delicious and flavorful dish that is sure to impress your guests. With its perfect balance of sweet, sour, and spicy, this dish is a must-try for any seafood lover. So next time you're looking for a special occasion dish, give chile crab a try. You won't be disappointed.

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