Singapore-Style Chili Crab

Curtis Stone’s Singapore-Style Chili Crab

Name: Curtis Stone’s Singapore-Style Chili Crab
Prep time: 8400 s
Cook time: 720 s
Total time: 9120 s
Yield: 4
Cuisine: Singaporean
Ingredients: Dungeness crab: 2 (2 lbs each); Olive oil: 1 tbsp; Shallots: 2 (finely diced); Garlic cloves: 3 (minced); Red jalapeño chile: 1 (finely chopped); Fresh ginger: 1 tbsp (finely chopped or grated/peeled); Chinese Shaoxing rice wine or dry sherry: 1/3 cup; Rice vinegar: 3 tbsp; Reduced-sodium soy sauce: 2 tbsp; Thai-style sweet chili sauce : 1 tbsp; Sugar: 1 tbsp; Fresh cilantro sprigs: for serving; Freshly steamed rice: for serving

18 Jun 2026

Curtis Stone

Chef

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Difficulty

Medium

Total Time

2H 32MIN

Cuisine

Singaporean

Ingredients

Dungeness crab: 2 (2 lbs each)

Olive oil: 1 tbsp

Shallots: 2 (finely diced)

Garlic cloves: 3 (minced)

Red jalapeño chile: 1 (finely chopped)

Fresh ginger: 1 tbsp (finely chopped or grated/peeled)

Chinese Shaoxing rice wine or dry sherry: 1/3 cup

Rice vinegar: 3 tbsp

Reduced-sodium soy sauce: 2 tbsp

Thai-style sweet chili sauce : 1 tbsp

Sugar: 1 tbsp

Fresh cilantro sprigs: for serving

Freshly steamed rice: for serving

“Singapore chili crab is my ultimate Father’s Day feast,” says Curtis Stone. He describes the sweet crab drenched in a rich, fiery chili sauce as the perfect mix of heat, indulgence, and hands-on eating. “It’s bold and celebratory, and perfect with an ice cold beer,” says Stone.

How to make Singapore-Style Chili Crab

01.

Prepare the Crabs

To kill the crabs humanely, place them in the freezer for 2 hours.
Meanwhile, bring a large pot of water to a boil over high heat.
Once the crabs are no longer moving, plunge them into the boiling water for 60 seconds, or until the shells begin to turn red.
Remove the crabs from the water and set them on a baking sheet to cool.
Remove the legs and claws, then lightly tap the body shell with the back of a knife to crack it.
Remove the top shell from each crab body and clean the insides with your fingers.
Using a large, sharp knife, cut the main body of each crab into 4 pieces.

02.

Cook the Crabs

Place a large wok over high heat. Once hot, drizzle the oil into the wok.
Add the shallots, garlic, jalapeño, and ginger and stir for 30 seconds, or until fragrant.
Add the crab pieces, including the claws, and stir-fry for 5 minutes.
Add the rice wine and cook for 3 minutes, or until the wine is reduced by half.
Combine the vinegar, soy sauce, sweet chili sauce, and sugar in a small bowl, then drizzle the mixture over the crabs.
Toss to combine and cook for 2 minutes, or until the crab meat is cooked through.

03.

Serve

Transfer the crab pieces to a serving platter and spoon the sauce over the top.
Garnish with cilantro sprigs and serve with rice.

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18 Jun 2026

The Chef

Curtis Stone is an acclaimed Australian chef, restaurateur, and TV personality known for his fresh, seasonal approach to cooking. After training under legendary chefs like Marco Pierre White, Stone gained international recognition through appearances on cooking shows such as Top Chef Masters and Iron Chef America. He owns a renowned Los Angeles restaurant, Gwen, celebrated for its innovative menus and farm-to-table philosophy. His iconic Maude restaurant closed in September 2024 to make way for the Pie Room by Curtis Stone. The chef’s culinary expertise and approachable style have made him a widely recognized figure in the culinary world.

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