Singapore-Style Chili Crab with Spinach

Singapore-Style Chili Crab with Spinach

  • Prep: 15 min
  • Cook Time: 6 min
  • Total: 21 min
  • Serving: 4 Servings

Chili crab is a staple dish in Singapore, available at the majority of restaurants. Serve over white or brown rice for a delicious and satisfying meal.


  • 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 chili
  • 1-1/2 tablespoons minced fresh ginger
  • 1 6-ounce bag baby spinach
  • 1 pound pasteurized crabmeat, drained


  1. In a medium bowl, mix together the water, ketchup, soy sauce, tomato paste and cornstarch with a whisk until well combined.
  2. In a large sauté pan, heat the oil over medium-high heat and then add the shallots and sauté for 1-1/2 minutes.
  3. Add in the garlic, chili and ginger and continue to cook for 30 seconds.
  4. Stir in the spinach and cook for 2 minutes, and then add the soy sauce mixture and crab and simmer over medium-low heat, covered, for 2 minutes. Serve immediately.


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