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.

Makes 4 servings, 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1/2 cup water
1/4 cup ketchup
1 tablespoon reduced-sodium soy sauce
1 tablespoon tomato paste
1 teaspoon cornstarch
1 tablespoon toasted sesame oil
1/4 cup minced shallot
2 tablespoons minced garlic
2 tablespoons minced red chile, or to taste
1 1/2 tablespoons minced fresh ginger
1 6-ounce bag baby spinach
1 pound pasteurized crabmeat, drained if necessary

1. Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.
2. 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.

NUTRITION INFORMATION: Per serving: 187 calories; 5 g fat (1 g sat, 2 g mono); 132 mg cholesterol; 11 g carbohydrate; 25 g protein; 1 g fiber; 785 mg sodium; 360 mg potassium.

Nutrition bonus: Vitamin A (90% daily value), Iron & Vitamin C (40% dv), Folate (22% dv), Calcium (15% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean meat, 1 fat

It was very quick and easy. I could not find jumbo lumb crab meat so I had to use smaller pieces of crab but it was fine.

Anonymous, Redondo Beach, CA

This was soooooo delicious. We served it over 2 oz each serving udon noodles. The red chili added the right amount of zing. It was colorful, delicious and perfect for guests.

Anonymous, Ridgewood, NJ

This meal was great. I found the jumbo lump crabmeat and I think it is a definite requirement for this dish. It was incredible. The only thing I would change is the recommendation to serve this dish with brown rice. When I make it again I think I'll pair it with a more fragrant rice like jasmine or basmati.

Darly, Deerfield Beach, FL