Whenever I mention that I’m from Singapore, the first thing I get asked is, “Do you make Singapore Chilli Crab?” Well, the answer is that I don’t yet, but in the meantime, I totally have a cheat’s method of enjoying all the shiok-ness of Singapore chilli crab without all of that work!

Cheats’ Chilli Crab Pasta (Serves 4):
Preparation time: 20 min

200g crab meat (I just gets ready tubs from the fishmongers’)
2 packets Chilli Crab Sauce (Available at Asian Supermarkets – try to get the ones without MSG)
2 eggs, lightly beaten
500g Angel Hair Pasta (Also called vermicelli pasta)
Chopped coriander, to garnish

Cook the pasta according to packet instructions.

While the pasta is boiling, add the chilli crab paste to your chef’s pan, and cook over medium heat till fragrant.

Add 1/2 cup of pasta water to the sauce, and heat till bubbling. Add the crab meat to warm through, and stir the eggs through the bubbling hot sauce. Once the eggs start to set, add the cooked pasta and stir it through the sauce.

Garnish with chopped parsley.

This recipe takes the sauce of Singapore Chilli crab, adds it to chunky alaskan crab meat, and mixes it in with pasta for a hearty and satisfying meal.

A totally quick and easy meal that satisfies (albeit momentarily) my chilli crab cravings!! At least till I figure out the exact recipe for my mother’s chilli crab recipe. =)


  1. Amy zhong March 12, 2014 at 4:21 am

    what?!?! how can something so scrumptious looking be so easy?!?! want!

  2. chocolatesuze March 12, 2014 at 6:19 am

    thats awesome ive never thought of making chilli crab this way! buying a whole crab has always felt so daunting!

  3. Annie March 20, 2014 at 11:42 am

    looks very easy to make! think i’ve got next week’s lunch sorted out 🙂


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