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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.

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

1 cup
190 calories; protein 24.5g; carbohydrates 11.9g; dietary fiber 1.3g; sugars 4.8g; fat 4.5g; saturated fat 0.5g; cholesterol 131.6mg; vitamin a iu 4303.2IU; vitamin c 21mg; folate 88.8mcg; calcium 172.4mg; iron 7mg; magnesium 41.6mg; potassium 350.4mg; sodium 772mg; thiamin 0.1mg; added sugar 2g.

1 vegetable, 3 lean meat, 1 fat