AI-generated photo.
Singaporean · Signature, Chili crab, Iconic · Singapore
Chili crab
Also called 辣椒螃蟹
Chili crab (辣椒螃蟹), a Chili crab dish from Singapore.
Pai editors’ mark 5 / 5
Plan, list, and collections
Chili crab is cooked in Chili crab as its own plate, not as a copy of a restaurant menu. Stir-fry crab in a sweet-hot sauce of chili, ketchup, and garlic, and ribbon egg through the sauce at the end. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
71
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 53%
- Carbs 12%
- Fat 35%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 20.1 g, under the 25 g mark.
Watch · Low sodium
About 821 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Crab87 kcal
- Neutral oil31 kcal
- Egg18 kcal
- Ketchup8 kcal
- Chili garlic sauce7 kcal
- Garlic2 kcal
Glycemic load
Estimated glycemic load for this count: 2.8. The bands come from the ingredient table.
Portion
One serving is about 156 kcal. Two portions would be about 312 kcal if you want a fuller plate.
Allergens. Egg, Shellfish
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 156 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap egg for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 156 kcal | 8% |
| Protein | 20.1 g | 40% |
| Carbohydrate | 4.5 g | 2% |
| Fiber | 0.2 g | 1% |
| Total sugars | 2.5 g | 5% |
| Fat | 6 g | 8% |
| Saturated fat | 1.1 g | 6% |
| Cholesterol | 125 mg | 42% |
| Sodium | 821 mg | 36% |
| Potassium | 392 mg | 8% |
| Calcium | 103 mg | 8% |
| Iron | 1.1 mg | 6% |
| Magnesium | 38 mg | 9% |
| Zinc | 3.8 mg | 35% |
| Vitamin A | 26 mcg | 3% |
| Vitamin C | 4.6 mg | 5% |
| Vitamin D · estimate | 2.3 mcg | 12% |
| Vitamin E | 0.6 mg | 4% |
| Vitamin K | 14 mcg | 12% |
| Thiamin (B1) | 0.1 mg | 8% |
| Riboflavin (B2) | 0.1 mg | 9% |
| Niacin (B3) | 2.9 mg | 18% |
| Vitamin B6 | 0.2 mg | 12% |
| Folate | 53 mcg | 13% |
| Vitamin B12 | 9.1 mcg | 380% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium is on the higher side. The swaps below pull it down.
- Shellfish should be fully cooked. This is an allergen for many people.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet
- Scale
- Spatula
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Crab2 crabs400 g
Chili garlic sauce2 tbsp30 g
Ketchup2 tbsp30 g
Egg1 egg50 g
Garlic2 cloves6 g
Fresh ginger1 tbsp8 g
Scallion2 scallions15 g
Rice vinegar2 tsp10 ml
Kosher salt0.5 tsp3 g
Neutral oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap egg for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Chili crab. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh crab, chili garlic sauce, ketchup, egg, garlic, fresh ginger, scallion, rice vinegar, kosher salt, neutral oil. Chili crab is cooked in Chili crab as its own plate, not as a copy of a restaurant menu. Stir-fry crab in a sweet-hot sauce of chili, ketchup, and garlic, and ribbon egg through the sauce at the end. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Chili crab is cooked in singapore. Also called 辣椒螃蟹. Do not crowd the pan. Brown in two batches if the pieces touch.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Chili crab, until the edges take a little color. Scrape the browned bits up with the liquid. That fond is the sauce.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Chili crab at medium-high heat, pan about 375°F / 190°C. Start checking at 18 minutes. Chili crab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
Sauté 18 min
- 🇸🇬 SingaporeSoutheast Asiasig-singapore-chili-crab-step-4
Chili crab, step 5
Step 5 · Chili crab
5Check the center of Chili crab, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇸🇬 SingaporeSoutheast Asiasig-singapore-chili-crab-step-5
Chili crab, step 6
Step 6 · Rest 5 min
6Rest Chili crab for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in singapore, with the sauce or garnish that belongs to it. Film Chili crab in this shot order and no other: parchment pressed into the pan; tongs turning one piece; brine covering every vegetable in the jar; oil or butter just starting to shimmer. Slate words for the editor: frost, sheen, grove, sable, fork, skillet, lacquer, bloom, nacre, cedar.
Rest 5 min
How you know it is done
Chili crab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
If it goes wrong
- Chili crab looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Chili crab turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Chili crab, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Chili crab belongs to Chili crab. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Stir-fry crab in a sweet-hot sauce of chili, ketchup, and garlic, and ribbon egg through the sauce at the end.
Allergens in the required list: Egg, Shellfish.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.