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Showing posts with the label Seafood - Crab

Salmon skin with soft shell crabs by Vernice Kirios

Salmon skin
Small size flower crabs
McCormick Himalayan Pink Salt Grinder
Cooking oil


1) Wash the salmon skin and small size flower crabs. Pat dry with kitchen towel.

2) Dash of McCormick Himalayan Pink Salt on it.

3) Coat it with plain flour.

4) Heat up the wok with cooking oil. Add in the salmon skin and crabs when the oil is smoking hot.

5) Remove the salmon skin and crab when it turn brown.

6) Dash some of McCormick Himalayan Pink Salt before serve.

Umi Budo with Crab Meat in Clear Broth by Rum Bling

What you need:

1 mud crab, steam and extract meat (keep shells)
Capsicum, seed removed
Tomato, seed removed
Shiitake mushroom, soak
Egg tofu, cut into disk
Green Caviar (Umi Budo)


Hydrate green caviar as per instruction and soak it in iced salt water.

Place egg tofu into microwave and set at 1min. Set aside to cool

Steam crab and extract meat. Season with sesame oil and set aside.

In a pot, combine ½ cup of water with crab shell and shells and bring to a boil. Sieve

Add in diced mushroom and bring to boil. Lightly season with salt. Keep broth aside.

Diced capsicum and tomato into fine cubes

Place tofu on a shallow serving cup.

Sprinkle capsicum and tomato onto tofu.

Add crabmeat and pour in broth.

Top off umi budo generously.


Crab in da Bag by Elgin Joshua How

1/2 slab butter
10-20 garlic chopped

Spices (make double portion into 2 bowls. Below is recipe for one bowl)
4 teaspoon Cajun spice
2 teaspoon Cayenne Pepper
2 teaspoon Paprika
2 teaspoon old bay spice
2 teaspoon of garlic salt
4-5 bay leaves crushed

You may reduce cayenne pepper and Paprika (1 tbsp) if don't like spicy
2-3 squids, cut into rings and big pieces. Approx each squid to 3 pieces.

1-2 Sri Lanka crabs (try to find 900-1.2kg per crab). Kill only when about to cook. Remember to clean thoroughly. Should have 6 pieces per crab. 2 pincers, 4 body parts. Use hammer to lightly crack pincer shells

3-4 crayfish (optional)
White / Brown swiss mushroom
500g Prawns
2-4 pieces of White dory fish
500g Mussels (buy frozen ones from nz or Chile)
500g Clams
2-3 Corn, cut into threes
5-6 Potatoes
3 Pork bratwurst, cut into threes

Boil corn in a pot of water and remove when cook.
Add one bowl spice into same pot of water for crab boil
Boil potatoes for 45 mins. While…

Steamed Stuffed Orange by Michelle Heng


4 oranges
80g crab meat
80g minced meat
5 + 2 tbsp shaoxing wine
1 + 2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
2 tbsp oil
1 tsp chicken powder
1 tbsp black vinegar
4-5 pcs dried chrysanthemum flower

1. Cut an orange cap about 1/4 from top, either straight through or using a special V fruit cutting kit. Set side the caps.
2. Dig out all the flesh leaving a thin layer inside the orange. Remove pulp from its jacket and set aside with the juice.
3. Heat oil in a skillet, fry minced meat till fragrant then add crab meat follow by 5 tbsp shaoxing wine, sugar, salt chicken powder, half the portion of pulp and 2-3 tbsp of juice. Stir fry till well combined, add 1 tbsp rice vinegar just before turning off heat.
4. Fill the oranges with the mixture till about 4/5 of its capacity. Put them onto a deep steaming plate.
5. Fill the steaming plate with 2 tbsp of shaoxing wine and rice vinegar, add the chrysanthemum before steaming the oranges covered with its cap on high heat for …

Seafood Pasta in Chilli Crab Sauce by Lily Tan

Ingredients: (serves 2)

1) Spaghetti
- 200g Alce Nero Organic Spaghetti
- 1 tbsp Alce Nero Organic Olive Oil
- 1 tsp vegetable oil
- pinch of salt

2) Seafood
- a selection of seafood (I used prawns, sotong, fish, scallops, lala white clams)
- butter
- vegetable oil
- 2 cloves garlic (finely chopped)
- 2 green limes
- salt

3) Chilli Crab Sauce
a) Cut & blend finely to make paste:
- 5 cloves garlic
- 10 cloves shallots
- 1 thumb-sized galangal
- 2 red chilli
- 4 chilli padi
- 3 dried chilli

b) Pound for frying
- 2 candlenuts (cut and pound into powder)
- 1 3-5mm slice belachan (toast on pan or oven till crispy then pound into powder)

c) Sauce
- 5 tbsp Alce Nero Organic Tomato Sauce with Chilli
- 3 tbsp Alce Nero Organic Chunky Tomato Puree
- 5 tbsp tomato sauce
- 2 tbsp sweet chilli sauce
- 1 tsp tau cheo (salted bean paste)
- 3 egg white (or 2 whole eggs)
- Salt & sugar

4) Complementary sides
- mantou (oriental steamed bun)
- lettuce

1. Cut & blend Ingredients…

Baked Chilli Crab Balls by Rontree Chan

(Yield 10 balls)

6 TBsp of canned cooked crab meat lump (Bought from Sheng Siong)
3 TBsp of Bread Crumb
3 Tsp of Prima Chilli Crab Premix sauce
1 Tsp of Alce Nero Organic Tomato Sauce with Chilli ( or tomato ketchup)
2 Tsp sugar
½ Egg (Beaten)
1 ½ Tsp Corn Flour
Spray canned Olive oil or vegetable oil for shaping and coating
Method (Pre-heat oven at 200 degree C.)
~ Mix all ingredients together in a mixing bowl till well blended
~ Lay baking paper on a baking tray. Spray some oil on it.
~ Oil both palm and form the crab mixture into 10 round patty shapes by pressing together between palm.
~ Place the balls on baking paper and spray some oil on it.
~ Bake for 10 mins or until firm to touch and lightly golden.
~ Serve with Chilli Crab Sauce Dip.

Chilli Crab Sauce Dip
~ Heat the 6 TBsp Prima Chilli Crab Premix sauce on a sauce pan for 30 sec.
~ Add in 200ml of water and cook for 30sec.
~ Add in 1 tsp of sugar and 1 tsp Alce Nero Organic Tomato Sauce with Chilli.( or ketchup)
~ A…

Crabby Shrooms Spaghetti by Jensie Tan


1. Red chilli
2. Garlic
3. Ginger
4. Chilli powder
4. Sea Salt
5. Sugar
6. Water
7. Crab
8. Spaghetti
9. Cheese
10. Mushrooms
11. Culinary herbs


1. Wash the crab and open up accordingly.
2. Put the crab legs into a bowl of water and heat up in the oven.
3. Blend red chilli with garlic and ginger until soft.
4. Remove the crab frm oven and pour the essence into the fry chilli mixture. Slowly add in chilli powder, sea salt and sugar also.
5. Put in the crab cover and crab gong to continue frying. (Note: Do not stir or else the crab cover will broke into pieces)
6. Once the chilli crab is cooked, set aside.
7. Boil water, add a few drops of oil into the water. Follow by spagetthi to cook for 5-10mins.
8. Pour the spagetthi water away.
9. Mix spagetthi with culinary herbs.
10. Sprinkle cheese and mushrooms on the plate and put into oven to melt the cheese.
11. Remove the plate from the oven. Twist the spagetthi and set on plates with crab meat and chilli sauce over it.

Black Pepper Crab by Samirah Hamza


6 fresh mud crabs (about 1 lb each)
Oil for deep frying
6 tablespoons butter
2 shallots, thinly sliced
12 cloves garlic, very finely chopped
1 1/2 inch of grated ginger
1 tablespoon ground coriander
1 tablespoon salted soya beans, mashed
2 tablespoons dried prawns, roasted and ground
2 tablespoons black pepper, ground coarsely
1/2 cup curry leaves
10 red or green bird’s-eye chilies, chopped
6 tablespoons kicap manis
2 tablespoons black soy sauce
3 tablespoons sugar
3 tablespoons oyster sauce
½ tsp Ground White Pepper
3 Tbsp Worcestershire Sauce
1 cube Chicken Stock (knorr brand)

1. Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.”

2. Smash the claws with a cleaver to allow the seasonings in.

3. Deep fry the crab until fully-cooked, drain and set aside.

4. Heat a wok, melt butter and put in shallots, garlic, ginger, ground coriander, salted soy beans, dried prawns, black pepper, white pepper, curry leaves and chilies. Saute till fragrant…

Fried Crab Tang Hoon by Kymn Lee


Cooking oil, for frying

2 shallots, chopped

4 cloves garlic, chopped

1 crab cleaned and chopped into pieces

2 rice bowls of chicken stock

1 tsp oyster sauce

1 tsp dark soya sauce

1 tsp fish sauce

300g tang hoon, soaked for 10 min

1 tsp pepper

1 tsp sesame oil


1. Heat the oil in a wok. Fry the onions and garlic for 2min, until golden brown.

2. Add the crabs, Stir fry for 3-5min, until the crabs turn red.

3. Pour in the 1 bowl of the chicken stock and all the sauces. Leave to simmer for 10min.

4. Scoop up the crabs into a bowl and leave the add in 1 more bowl of stock into the wok.

4. Add the tang hoon, pepper and sesame oil. Stir fry for 5min, arrange the crabs on top on the tang hoon. Cover and cook on low flame until the mixture becomes semi dry or dry.

5. Serve warm.

Claypot crab rice by Ryan Thian

Ingredients 3 cup of rice
50g butter
5 cloves of garlic chopped.

Melt the butter then add in the garlic and stir fry till fragrant but not burnt.
Then add in rice and keep stirring on medium fire until the rice is dry and slightly brown and has absorbed the butter.
Transfer the rice to the claypot.
Add 2 1/4 cup of water to the rice using the rice cup.
On high fire for 5 minutes with cover.
Turn fire to medium low for another 5 minutes.
Put the washed and chopped crab on top of the rice and continue cooking for another 15 minutes.

Prepare the sauce in the mean time.
3tbsp light soya sauce
1tbsp of dark soya sauce
1tbsp oyster sauce
1tsp sesame oil
2tbsp of shao hsing wine
1tsp of seasoning chicken powder
1tsp black pepper
Mix all the above together.

Put some fried shredded crispy ginger on top of the crab after 15 minutes and pour the prepared sauce over the whole pot.

High fire for 5 minutes and then off.

Let the rice rest for 10 minutes before serving.

Black pepper crab spaghetti by Cassandra Chee

Crabs x 2 (1.5kg), set aside raw roe, steamed & removed crab meat from shells.

Large tiger prawns, trim away legs & split shells from head to tail.

1 pkt Spaghetti, cooked in 2 tbsp salt & generous amount of water until al dente. Leave inside pot of water. Quickly proceed to fry the spaghetti.

6 cloves garlic, minced

2 stalks Chinese parsley, chopped.

Freshly grounded black pepper

(To fry one portion at a time)

1. Melt butter, add generous amount of freshly grounded black pepper & pan fry prawns until shells turned orange color (half cooked). Pressed on prawn heads to squeeze out its liquid.

2. Add garlic & 1 tbsp crab roe. Fry until fragrant.

3. Add spaghetti, crab meat & a few tbsp of its water from the pot & leftover liquid from steamed crabs.

4. Stir well until liquid has been absorbed. Switch off fire then stir in a handful of Chinese parsley. Serve immediately.

Note: spaghetti & its water has salt so there's no need to add sa…

Airfried Horlicks Crab Croquettes by Michelle Heng

Adapted recipe from

Ingredients (makes 4 croquettes)
120g crab meat
1 potato (20g, boiled and mashed)
1 tbsp horlicks
1 tsp dried basil leaves
15g butter
Salt & pepper (to taste)

Outer crust1/2 egg (beaten)
Panko bread crumbs
1/2 tsp chicken powder

1. Mix all the ingredients (except the ingredients for outer crust) thoroughly.
2. Shape the mixture into 4 round croquettes.
3. Mix the chicken powder into the panko bread crumbs.
4. Dip each croquette with egg then dredge with the panko bread crumbs.
5. Spray a spritz of oil onto each croquette before airfrying them in the preheated airfryer at 200 deg C for 25 mins.
6. Flip during half time and spray another spritz of oil on the flipped size.
7. Bon appétit!

Wok-Fried been hoon with crab by JJ Lily Ooh

Slices ginger
Cloves garlic, minced
Spring onion
Bee hoon

chicken stock
Oyster sauce
Sesame oil
Ground white pepper
Chinese cooking wine

Prepare the crabs by pulling off the top shells and cleaning them. Cut off the pincers and cut the bodies.
Heat the oil and deep-fry the crabs for about one minute. Drain and set aside.
Heat three tablespoons of oil in a wok and add the ginger, garlic, spring onion and crabs, stir-frying until fragrant.
Add ingredients for stock and bring to the boil.
Add the bee hoon and stir-fry until the sauce is thick.

Crabs Bee Hoon Soup by Wendy Kwan‎

1kg crab, cleaned and cut into pieces
3 cubes fish stock (Knorr)
3.5 liter water
0.25-1 tsp salt
1.5 tbsp rice wine
150ml evaporated milk
80g melted unsalted butter
1-1.5 tbsp fish sauce to taste
1.5 inch ginger, peeled and slices
600g fresh rice vermicelli (Unicurd)
3 bunches of Shanghai bok choy
3 stalk of spring onion, cut into 1 inch lengths
Garnish with corianders leaf

1. Boil 3.5 liter of water with the 3 cubes fish stock and set aside.
2. Boil the dried thick rice vermicelli for 3 mins with salt. Drain and set aside.
3. In heavy based pot, add the butter, ginger and garlic fry till fragrant.
4. Add the fish soup base, spring onion bring it to a boil.
5. Add the crab and evaporated milk to boil for a few minutes until the crabs turns red and cooked.
6. Add the Shanghai bok choy, rice wine and fish sauce to a quick boil.
7. Last add the rice vermicelli to boil for 1-2mins.
8. Ready to serve and garnish with coriander in a hot soup. Enjoy!

Bee hoon soup crab by Anna Tan

I used this pkt for the base, 500 ml.
I fried 4 garlic , 6 pcs of ginger and a stalk of scallion with 1 tbsp oil. Then add 500 ml stock.

Add crab at boiling point, added evaporated milk close with lid and simmer with high heat for 12 mins to 15 mins depending on the size of crab. Pour in bee hoon, boil for 3 to 4 mins. When ready add cut scallion and parsley. Lastly fish sauce and 3 tbsp hua tiow chew. Stir well serve.

Singapore Styled Chilli Crab by Ho Sim Lang

Chilli Crab by CK Foo

There are many variations of chilli crab, some are spicy with a hint of sweetness and sourness, some are more savoury, some use more spices and others have a thick gravy. Here's the basic recipe for you to adapt according to you own preferences.
Recipe from GIPH Media Pte Ltd.

Ingredients 1
Crab 2kgs
Eggs 2nos
Photo starch some

Ingredients 2
Garlic 60g
Shallots 60g
Onion 50g
Belacan 15g
Lemongrass 1/2 stalk
Galangal 15g
Chillies 80g
Chilli padi 30g
Candlenuts 15g
Turmeric 15g

Dark soy sauce 1 tsp
Light soy sauce 1 tsp
Sugar 2 tbsp
Lime juice 1 tsp
Tomato sauce 150ml
Sweet chilli sauce 150ml

1) Cut into pieces, rinse crabs and remove the gills.

2) Blend well ingredients 2. Fry the spice paste over low heat until fragrant and oil seeps out. Add 800ml of water and crab to combine well. Put on the lid and simmer for 15 minutes.
Tip: Stir the spice paste continuously to prevent sticking.

3) Add seasonings, then thicken with photo starch mixture. Lastly dizzl…

Big Crab Beehoon by Jensie Tan

A)) for the soup base I use
1) 1 dried sole fish ( toasted crispy n pound into powdery )
2) 4picese blue ginger
3) ginger one small pice
4) 5 garlic with skin
5) fish sauce
7) chicken bone
8) Pepper

B)) 4 srilankan or mud crab middle ( cleaned n cut bony 4 to 6 pieces )
A small bunch of chye sim
2tbs of hua tiao or brandy
Fish suace
Salt n
5 slices old ginger
4 cloves garlic bashed
Bee hoon about 1 pkt ( soak in water for soft , take out )

1) Put abit oil fry ginger , garlic n put everything water about 4 cup ,to boil for one to two hour .. Discard the ingredient left it aside

2) add old to heated wok n fry the ginger till fragrant n put in the garlic n fry till they turn light golden brown

3) add in crab piece n drizzle 2 tbs of hua tiao around the wok , let it boil a while n stir a few time over the high heat with some fish sauce cover the crab for about 5 min off the fire

4) heat claypot or non stick pan on n pour the A base soup…

Chilli crabby mantou burgers by Rontree Chan

Actually this dish is kind of same with chilli crab, i sort of deconstructed it only. I used Premix cuz only cooking for small portion. Here is the recipe.
1 packet Singlong brand chilli crab paste (small pack -$1.95).
~ I used only half packet. kept half of it for chilli dou fu.
1 packet crab meat ard 250g. (can use frozen type too)
1 packet frozen store bought plain mantou.
1 knob ginger cut into few slices.
2 stalks spring onion (green and white part) cut 10cm length.
1 clove of garlic minced.
2 Tbsp Chinese wine , hua diao jiu.
1 Tbsp Ketchup.
1 Tsp sugar.
100ml water.
some corn starch water for thickening.
Half beaten egg.

~ Fry the mantou (ard 1 min) as per instruction. set aside.
~ In a wok, heat 2 TBsp of oil, add in gingers, spring onion and garlic.
~ fry till fragrant, add in crab meat continue stir fry to cook.
~ Add in chinese wine in circular motion from the rim of wok.
~ Turn to low heat, remove spring onion and ginger. leave crab meat in wok.
~ Add in …

Chilli Crab by Florence Neo