Restaurants all over Singapore have chile crab on their menus--it's one of the national dishes. Usually made with whole crabs swimming in a spicy chile sauce, this streamlined version is much simpler--and less messy to eat. Although a little more expensive, this dish looks the most beautiful and tastes the best when made with “colossal” lump crabmeat. Make it a meal: Serve over instant brown rice. cool off with mango sorbet for dessert.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006


Ingredient Checklist


Instructions Checklist
  • Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.

  • Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add garlic, chile and ginger and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until just wilted, 1 to 2 minutes. Stir in the sauce and crab; reduce heat to medium-low, cover and cook, stirring occasionally, until heated through, about 2 minutes.


People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

189.9 calories; protein 24.5g 49% DV; carbohydrates 11.9g 4% DV; exchange other carbs 1; dietary fiber 1.3g 5% DV; sugars 4.8g; fat 4.5g 7% DV; saturated fat 0.5g 3% DV; cholesterol 131.6mg 44% DV; vitamin a iu 4303.2IU 86% DV; vitamin c 21mg 35% DV; folate 88.8mcg 22% DV; calcium 172.4mg 17% DV; iron 7mg 39% DV; magnesium 41.6mg 15% DV; potassium 350.4mg 10% DV; sodium 772mg 31% DV; thiamin 0.1mg 5% DV; added sugar 2g.

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Rating: 2 stars
Will not make again. If you like warm crabmeat in a sweet tomato sauce maybe give it a try. Read More