A Sophisticated Take on Singapore’s Beloved Dish

Singapore’s iconic chilli crab is a dish known for its bold, spicy-sweet tomato-based sauce and tender crab meat. This recipe brings those familiar flavors into a modern setting—twirling perfectly around strands of al dente linguine. It’s elegant yet unfussy, spicy yet balanced, and ideal for intimate dinners or impressive brunches. With a base of aromatics, a luscious sauce kissed with egg, and generous flakes of crab, this is a fusion dish that pays tribute to tradition while embracing a contemporary table.

Ingredients

Serves 2 generously

• 200g linguine (7 oz)
• 2 tbsp neutral oil
• 2 cloves garlic, finely minced
• 1 red chilli, finely chopped (adjust to taste)
• 1 shallot, finely chopped
• 1½ tbsp chilli paste or sambal oelek
• 2 tbsp tomato paste
• 1 tbsp ketchup
• 1 tsp sugar
• 1 tsp light soy sauce
• 100ml chicken or seafood stock (⅓ cup + 1 tbsp)
• 150g cooked crab meat (5.3 oz), fresh or canned, drained
• 1 egg, lightly beaten
• Juice of ½ lime
• Fresh coriander or spring onion, for garnish
• Optional: extra crab claw for serving, toasted breadcrumbs for texture

Instructions

Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain, reserving about ½ cup of pasta water, and set aside.

In a wide skillet, heat the oil over medium heat. Sauté the garlic, chilli, and shallot until fragrant and lightly golden—about 2 to 3 minutes. Add the chilli paste, tomato paste, and ketchup, stirring until the mixture darkens slightly and the oil begins to separate.

Pour in the stock, soy sauce, and sugar. Stir to combine, allowing the sauce to simmer gently for a few minutes to deepen in flavor.

Add the crab meat, folding gently to keep the lumps intact. Lower the heat and slowly drizzle in the beaten egg, stirring gently to create silky ribbons through the sauce.

Toss in the cooked linguine, coating every strand with the rich sauce. If needed, loosen with a splash of the reserved pasta water until glossy and smooth.

Finish with a generous squeeze of lime juice to balance the richness. Plate and garnish with fresh herbs, extra crab claw if using, and toasted breadcrumbs for crunch.

Cooking Tips

Use real crab meat if possible—it makes a world of difference. Lump crab meat or handpicked blue swimmer crab offers the best flavor and texture.

Don’t skip the egg—it gives the sauce that classic chilli crab richness and luscious texture.

For added depth, stir in a touch of fish sauce or a splash of Shaoxing wine while simmering the sauce.

Adjust the heat to your liking by tweaking the amount of fresh chilli or sambal. Add sugar or ketchup to mellow if needed.

To make this dish dinner-party ready, serve with a whole crab claw perched on top, lightly brushed with oil and broiled for presentation.