25 Spicy Chilli Crabs Recipes Delicious

Get ready to turn up the heat in your kitchen with our sizzling collection of 25 Spicy Chilli Crabs Recipes Delicious! Whether you’re a seafood lover or just looking to spice up your dinner routine, these mouthwatering dishes promise to deliver bold flavors and unforgettable meals. Dive into our roundup and discover your next favorite recipe that’s sure to impress at any table. Let’s get cooking!

Singapore Chilli Crab

Yesterday, I stumbled upon a recipe that brought back memories of my trip to Singapore, where the bustling hawker centers served the most aromatic and flavorful dishes. Among them, the Singapore Chilli Crab stood out, with its perfect balance of sweet, spicy, and tangy flavors. Today, I’m sharing my take on this iconic dish, hoping to bring a piece of that experience into your kitchen.

Ingredients

• 1.5 lbs of fresh, meaty crab, cleaned and cut into pieces
• 3 tbsp of vibrant, fiery red chilli paste
• 2 tbsp of smooth, golden-brown tomato ketchup
• 1 tbsp of sharp, tangy tamarind paste
• 1 cup of rich, homemade chicken stock
• 2 tbsp of fragrant, minced garlic
• 1 tbsp of finely grated, zesty ginger
• 1 large, farm-fresh egg, lightly beaten
• 2 tbsp of crisp, fresh cilantro, chopped
• 1 tbsp of glossy, dark soy sauce
• 1 tbsp of granulated white sugar
• 2 tbsp of luscious, neutral oil

Instructions

1. Heat the oil in a large wok over medium-high heat until shimmering, about 2 minutes.
2. Add the minced garlic and grated ginger, stirring constantly until golden and fragrant, about 30 seconds.
3. Introduce the chilli paste to the wok, frying it for 1 minute to release its oils and deepen its color.
4. Pour in the chicken stock, followed by the tomato ketchup, tamarind paste, soy sauce, and sugar, stirring to combine all the ingredients thoroughly.
5. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 5 minutes, allowing the flavors to meld.
6. Gently add the crab pieces to the sauce, coating them evenly, and cover the wok. Simmer for 10 minutes, or until the crab is cooked through.
7. Slowly drizzle the beaten egg into the sauce, stirring gently to create silky ribbons.
8. Sprinkle the chopped cilantro over the dish just before serving to add a fresh, herbal note.

Delight in the symphony of flavors as the sweet, spicy, and tangy sauce clings to the succulent crab meat. Serve this masterpiece with steamed buns or over a bed of jasmine rice to soak up every last drop of the luscious sauce.

Malaysian Chilli Crab

First off, let me tell you, Malaysian Chilli Crab is a game-changer. It’s that perfect blend of sweet, spicy, and tangy that’ll have you licking your fingers clean. I remember the first time I tried it at a tiny seaside stall in Penang; the flavors were so vibrant, I’ve been obsessed ever since.

Ingredients

• 2 lbs fresh blue crabs, cleaned and cut into quarters
• 1/4 cup rich tomato ketchup
• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp finely grated ginger
• 4 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/2 cup chicken stock
• 2 tbsp vegetable oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat vegetable oil in a large wok over medium-high heat until shimmering.
2. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Toss in the crab pieces, stirring gently to coat with the aromatics, about 2 minutes.
4. Pour in chicken stock, tomato ketchup, sweet chili sauce, soy sauce, sugar, and salt, stirring to combine.
5. Cover and simmer for 10 minutes, allowing the crabs to soak up the flavors.
6. Drizzle the beaten egg over the crab in a slow, steady stream, then stir gently to create silky ribbons.
7. Sprinkle with fresh cilantro and serve immediately.

Great for sharing, this dish boasts a luscious sauce that clings to every nook of the crab, offering a burst of flavor with each bite. Serve it with crusty bread to mop up every last drop of that irresistible sauce.

Thai Style Chilli Crab

Zesty and vibrant, Thai Style Chilli Crab is a dish that takes me back to my first trip to Bangkok, where the streets are alive with the aroma of sizzling seafood. It’s a perfect blend of sweet, spicy, and tangy flavors that dance on your palate, making it impossible to resist. Today, I’m sharing my take on this classic, with a few personal tweaks that make it even more special.

Ingredients

• 1.5 lbs fresh blue crab, cleaned and cut into pieces
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste
• 1 cup coconut milk, full-fat and creamy
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 2 tbsp fresh lime juice
• 1 tsp finely ground black pepper

Instructions

1. Heat the olive oil in a large wok over medium-high heat until shimmering.
2. Add the garlic and ginger, sautéing for 30 seconds until fragrant, being careful not to burn.
3. Stir in the Thai red curry paste, cooking for another minute to release its flavors.
4. Gently add the crab pieces, tossing to coat them evenly with the paste.
5. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine.
6. Bring the mixture to a gentle simmer, then reduce the heat to low and cover, cooking for 10 minutes.
7. Add the sliced red bell pepper and continue to cook uncovered for 5 minutes, until the peppers are tender-crisp.
8. Remove from heat and stir in the fresh basil leaves, lime juice, and black pepper.
9. Let the dish sit for 2 minutes to allow the flavors to meld together.

Unbelievably aromatic, this Thai Style Chilli Crab is a feast for the senses, with tender crab meat soaking up the rich, spicy sauce. Serve it over a bed of steamed jasmine rice or with crusty bread to mop up every last drop of that delicious sauce.

Indonesian Chilli Crab

After my first bite of Indonesian Chilli Crab at a tiny seaside shack in Bali, I was hooked. The fiery, tangy sauce clinging to the sweet, succulent crab meat was unforgettable, and I’ve been perfecting my version at home ever since.

Ingredients

• 2 lbs fresh Dungeness crab, cleaned and cracked
• 3 tbsp rich, aromatic coconut oil
• 5 cloves garlic, finely minced
• 1 large shallot, thinly sliced
• 2 red chillies, deseeded and finely chopped
• 1 tbsp fresh ginger, grated
• 1/2 cup tangy tamarind paste
• 1/4 cup sweet palm sugar
• 2 tbsp savory soy sauce
• 1 cup fresh cilantro, roughly chopped
• 1 lime, cut into wedges

Instructions

1. Heat the coconut oil in a large wok over medium-high heat until shimmering, about 2 minutes.
2. Add the garlic, shallot, chillies, and ginger, sautéing until fragrant and golden, about 3 minutes. Tip: Keep stirring to prevent burning.
3. Stir in the tamarind paste, palm sugar, and soy sauce, cooking until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
4. Gently add the crab pieces to the wok, tossing to coat them evenly in the sauce. Cover and simmer for 10 minutes. Tip: Shake the wok occasionally for even cooking.
5. Uncover, increase the heat to high, and cook for another 2 minutes to reduce the sauce further. Tip: The sauce should cling to the crab but not be too thick.
6. Remove from heat, sprinkle with fresh cilantro, and serve immediately with lime wedges on the side.

The crab is best enjoyed with your hands, letting the sticky, spicy sauce get all over your fingers. The meat is tender and juicy, perfectly balanced by the sauce’s sweet, sour, and spicy notes. Try serving it with steamed jasmine rice to soak up every last drop of that delicious sauce.

Vietnamese Chilli Crab Soup

Craving something that’s a perfect blend of spicy, savory, and slightly sweet? Let me tell you about this Vietnamese Chilli Crab Soup that’s been a game-changer in my kitchen. It’s not just a dish; it’s an experience that reminds me of my first trip to Vietnam, where the bustling street food scene introduced me to flavors I’d never imagined.

Ingredients

• 1 lb fresh blue crab, cleaned and quartered
• 2 tbsp fragrant coconut oil
• 4 cloves garlic, minced to a fine paste
• 1 inch ginger, julienned
• 2 tbsp fiery red chilli paste
• 4 cups rich chicken stock
• 1 tbsp fish sauce, for that umami depth
• 1 tsp golden brown sugar
• 1 cup coconut milk, creamy and full-bodied
• 2 stalks lemongrass, bruised
• 1 lime, juiced for a tangy finish
• Fresh cilantro, roughly chopped for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the garlic and ginger, sautéing until golden and fragrant, roughly 1 minute.
3. Stir in the chilli paste, cooking for another minute to release its oils and spices.
4. Pour in the chicken stock, followed by the fish sauce and brown sugar, stirring to combine.
5. Add the lemongrass and bring the soup to a gentle boil, then reduce heat to simmer for 10 minutes to infuse flavors.
6. Gently add the crab pieces, simmering until they turn pink and opaque, about 5 minutes.
7. Stir in the coconut milk, heating through but not boiling, to maintain its creamy texture.
8. Finish with a squeeze of lime juice and garnish with fresh cilantro before serving.

Bold flavors define this soup, with the crab’s sweetness perfectly balancing the heat from the chilli. Serve it with a side of crusty bread to soak up every last drop of the aromatic broth, or over a bed of steamed rice for a more substantial meal. Either way, it’s a dish that promises to transport your taste buds straight to the streets of Vietnam.

Chinese Sichuan Chilli Crab

Waking up to the aroma of Sichuan peppercorns toasting in a dry pan is my kind of morning. It’s a scent that promises bold flavors and a bit of adventure, much like this Chinese Sichuan Chilli Crab recipe I’ve come to love. Perfect for when you’re craving something spicy, messy, and utterly satisfying.

Ingredients

• 2 live Dungeness crabs, about 2 lbs each, cleaned and quartered
• 1/2 cup rich chicken stock
• 1/4 cup fiery Sichuan chilli bean paste
• 3 tbsp fragrant garlic, minced
• 2 tbsp fresh ginger, julienned
• 1 tbsp whole Sichuan peppercorns, toasted and ground
• 1/4 cup smooth Shaoxing wine
• 2 tbsp soy sauce, dark and glossy
• 1 tbsp granulated sugar
• 1/4 cup green onions, thinly sliced
• 2 tbsp cornstarch, for thickening
• 1/4 cup vegetable oil, for frying

Instructions

1. Heat the vegetable oil in a large wok over medium-high heat until shimmering, about 350°F.
2. Add the crab pieces and fry until the shells turn bright orange and the meat is just opaque, about 3-4 minutes. Remove and set aside.
3. In the same wok, add the garlic, ginger, and Sichuan peppercorns. Stir-fry until fragrant, about 30 seconds.
4. Mix in the chilli bean paste, cooking until the oil starts to separate and the paste darkens slightly, about 2 minutes.
5. Pour in the Shaoxing wine, soy sauce, and sugar, stirring to combine. Let it simmer for 1 minute to meld the flavors.
6. Return the crab to the wok, tossing to coat evenly with the sauce. Add the chicken stock, cover, and simmer for 5 minutes.
7. Dissolve the cornstarch in 2 tbsp of water and stir into the wok to thicken the sauce, cooking for another minute.
8. Garnish with green onions before serving.

Getting your hands dirty is part of the fun with this dish. The crab meat is succulent, bathed in a sauce that’s a fiery, numbing, and slightly sweet symphony. Serve it with steamed buns to soak up every last drop of that glorious sauce.

Indian Spicy Chilli Crab Curry

My kitchen smelled like a bustling Mumbai street food stall the first time I whipped up this Indian Spicy Chilli Crab Curry. It’s a dish that packs a punch, blending the sweetness of crab with the fiery heat of chillies, perfect for those who dare to spice up their dinner routine.

Ingredients

• 1.5 lbs fresh blue crab, cleaned and cracked
• 3 tbsp rich coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced to a paste
• 1 inch fresh ginger, grated
• 2 ripe tomatoes, pureed into a smooth sauce
• 2 tbsp fiery red chilli powder
• 1 tsp turmeric powder, for that golden hue
• 1 tsp cumin seeds, toasted and fragrant
• 1 cup creamy coconut milk
• 1/2 cup fresh cilantro, roughly chopped
• 1 tbsp tangy tamarind paste
• Salt, to season

Instructions

1. Heat the coconut oil in a large pan over medium heat until it shimmers.
2. Add the cumin seeds and let them sizzle for about 30 seconds, releasing their nutty aroma.
3. Toss in the onions, stirring frequently, until they turn translucent, about 5 minutes.
4. Mix in the garlic and ginger paste, cooking for another minute until the raw smell disappears.
5. Pour in the tomato puree, chilli powder, and turmeric, stirring well to combine. Let it simmer for 10 minutes until the oil separates from the masala.
6. Gently add the crab pieces, coating them evenly with the masala. Cook for 5 minutes.
7. Pour in the coconut milk and tamarind paste, bringing the curry to a gentle boil. Reduce heat and simmer for 15 minutes, allowing the flavors to meld.
8. Sprinkle with fresh cilantro and season with salt. Serve hot.

Aromatic and bold, this curry is a symphony of flavors with the crab meat tenderly absorbing the spicy masala. Serve it with steamed basmati rice or crusty bread to soak up every last bit of the delicious sauce.

Filipino Chilli Crab Adobo

Last weekend, I stumbled upon a twist to the classic Filipino adobo that’s been a game-changer in my kitchen—Chilli Crab Adobo. It’s a bold, spicy, and utterly delicious take that combines the tangy depth of adobo with the sweet, briny flavors of crab. Trust me, it’s the kind of dish that’ll have you licking your fingers and reaching for seconds.

Ingredients

• 2 lbs fresh blue crab, cleaned and cut into pieces
• 1/2 cup soy sauce, rich and dark
• 1/2 cup white vinegar, crisp and tangy
• 1 cup water, filtered
• 5 cloves garlic, minced finely
• 1 medium onion, sliced thinly
• 2 bay leaves, aromatic and whole
• 1 tsp black peppercorns, freshly cracked
• 3 tbsp cooking oil, neutral and light
• 2-3 red chillies, sliced (adjust for heat preference)
• 1 tbsp brown sugar, for a hint of sweetness

Instructions

1. Heat the cooking oil in a large pan over medium heat until shimmering.
2. Add the minced garlic and sliced onion, sautéing until golden and fragrant, about 3 minutes.
3. Introduce the crab pieces to the pan, stirring gently to coat them in the aromatics.
4. Pour in the soy sauce, vinegar, and water, followed by the bay leaves and black peppercorns.
5. Bring the mixture to a boil, then reduce the heat to low, simmering uncovered for 20 minutes to let the flavors meld.
6. Add the sliced chillies and brown sugar, stirring well to dissolve the sugar.
7. Continue to simmer for another 10 minutes, or until the crab is fully cooked and the sauce has thickened slightly.
8. Remove the bay leaves before serving to avoid any bitterness.

How this dish transforms the humble crab into something extraordinary is beyond me. The meat is succulent, soaking up the spicy, tangy sauce, while the chillies add a kick that’s not for the faint-hearted. Serve it over a bed of steaming jasmine rice to balance the heat, or with a side of crusty bread to mop up every last drop of that glorious sauce.

Korean Gochujang Chilli Crab

Amidst the hustle of my weekly grocery haul, I stumbled upon the most vibrant blue crabs at the local seafood market, sparking an irresistible craving for something spicy and soul-warming. That’s how this Korean Gochujang Chilli Crab came to life in my kitchen, blending the deep, umami flavors of gochujang with the sweet, delicate meat of fresh crab.

Ingredients

• 2 live blue crabs, cleaned and quartered
• 3 tablespoons gochujang (Korean fermented chili paste), rich and spicy
• 1 tablespoon soy sauce, dark and robust
• 1 tablespoon honey, pure and golden
• 2 cloves garlic, minced to aromatic perfection
• 1 teaspoon ginger, freshly grated
• 1 tablespoon sesame oil, toasted and nutty
• 1/2 cup water, filtered
• 2 green onions, thinly sliced for a crisp finish
• 1 teaspoon sesame seeds, lightly toasted

Instructions

1. In a large bowl, whisk together gochujang, soy sauce, honey, minced garlic, and grated ginger until smooth.
2. Heat sesame oil in a wide pan over medium heat until shimmering, about 1 minute.
3. Add the crab pieces to the pan, stirring gently to coat with the oil, and cook for 2 minutes until they start to turn pink.
4. Pour the gochujang mixture over the crabs, followed by water, ensuring all pieces are well-coated. Tip: Use a spoon to baste the crabs with the sauce for even flavor.
5. Cover the pan and simmer on low heat for 10 minutes, allowing the crabs to absorb the flavors.
6. Uncover and increase the heat to medium-high, cooking for another 3 minutes to thicken the sauce slightly. Tip: Watch for the sauce to reduce and cling to the crabs.
7. Garnish with sliced green onions and sesame seeds before serving. Tip: Toast the sesame seeds beforehand for an extra layer of nuttiness.

Unbelievably tender crab meat meets the fiery, complex gochujang sauce in this dish, creating a harmony of flavors that’s both bold and comforting. Serve it over a bed of steamed rice to soak up every last drop of the sauce, or alongside crisp, chilled cucumber slices for a refreshing contrast.

Japanese Chilli Crab Ramen

After a recent trip to Japan, I found myself craving the bold flavors of their cuisine, especially the spicy, umami-packed dishes. That’s when I decided to recreate a Japanese Chilli Crab Ramen at home, blending the sweetness of crab with the heat of chilli for a comforting bowl of noodles.

Ingredients

• 8 oz fresh crab meat, picked over for shells
• 2 tbsp rich sesame oil
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp gochujang (Korean chilli paste)
• 4 cups homemade chicken stock, simmering
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 packs ramen noodles, cooked al dente
• 2 soft-boiled eggs, peeled and halved
• 1/4 cup scallions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Heat the sesame oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Stir in the gochujang, cooking for another minute to release its flavors.
4. Pour in the chicken stock, soy sauce, and mirin, bringing the mixture to a gentle boil.
5. Reduce heat to low and simmer for 10 minutes to meld the flavors.
6. Add the crab meat to the broth, cooking for 2 minutes just to warm through.
7. Divide the cooked ramen noodles between two bowls.
8. Ladle the hot broth and crab mixture over the noodles.
9. Top each bowl with a soft-boiled egg, scallions, and a sprinkle of sesame seeds.

Perfectly balanced, this ramen offers a creamy texture from the egg yolk, a kick from the gochujang, and a sweet brininess from the crab. Serve it with a side of pickled vegetables for an extra crunch and tang.

Hong Kong Style Chilli Crab

Craving something spicy and utterly satisfying? Let me introduce you to the Hong Kong Style Chilli Crab, a dish that’s close to my heart and always brings back memories of bustling night markets and the irresistible aroma of spices filling the air. It’s a perfect blend of fiery, sweet, and savory flavors that cling to every succulent piece of crab.

Ingredients

• 2 lbs fresh blue crabs, cleaned and cut into pieces
• 3 tbsp rich, aromatic sesame oil
• 4 cloves garlic, finely minced
• 1 inch ginger, julienned
• 2 tbsp fiery red chilli paste
• 1 tbsp smooth, sweet hoisin sauce
• 1 cup vibrant, homemade chicken stock
• 1 tbsp crisp, white sugar
• 2 tbsp sharp, rice vinegar
• 1 tbsp velvety cornstarch mixed with 2 tbsp water
• 2 stalks green onion, thinly sliced for garnish

Instructions

1. Heat the sesame oil in a large wok over medium-high heat until shimmering, about 2 minutes.
2. Add the garlic and ginger, stirring constantly until golden and fragrant, roughly 1 minute. Tip: Keep the ingredients moving to prevent burning.
3. Toss in the crab pieces, stirring to coat them evenly with the oil and aromatics, for about 3 minutes.
4. Mix in the chilli paste and hoisin sauce, ensuring each crab piece is well-coated. Cook for another 2 minutes to meld the flavors.
5. Pour in the chicken stock, sugar, and vinegar, bringing the mixture to a boil. Then, reduce the heat to simmer uncovered for 10 minutes. Tip: Simmering allows the crab to absorb all the delicious flavors.
6. Stir in the cornstarch slurry, cooking until the sauce thickens to a glossy consistency, about 2 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
7. Garnish with green onions before serving.

This Hong Kong Style Chilli Crab is a masterpiece of textures, from the tender crab meat to the thick, sticky sauce that’s bursting with heat and sweetness. Serve it over a bed of steamed jasmine rice or with crusty bread to soak up every last drop of sauce.

Taiwanese Chilli Crab Hotpot

Just last weekend, I found myself craving something that could warm the soul and spice up the evening—enter the Taiwanese Chilli Crab Hotpot. It’s a dish that reminds me of bustling night markets and the joy of sharing a meal with friends, perfect for those who love a bit of heat with their seafood.

Ingredients

• 1 lb fresh blue crab, cleaned and quartered
• 2 cups rich chicken stock
• 1 cup coconut milk, creamy and full-bodied
• 2 tbsp Taiwanese chilli bean paste, spicy and aromatic
• 1 tbsp finely minced garlic
• 1 tbsp freshly grated ginger
• 1 tbsp soy sauce, dark and savory
• 1 tsp sugar, for a hint of sweetness
• 1 cup napa cabbage, roughly chopped
• 1/2 cup enoki mushrooms
• 2 green onions, sliced diagonally
• 1 tbsp sesame oil, toasted and nutty

Instructions

1. In a large pot, heat the sesame oil over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, sautéing until fragrant, roughly 30 seconds.
3. Stir in the chilli bean paste, cooking for another minute to release its flavors.
4. Pour in the chicken stock and coconut milk, bringing the mixture to a gentle boil.
5. Add the soy sauce and sugar, stirring to combine. Tip: Taste the broth now and adjust the seasoning if needed.
6. Carefully add the crab pieces, ensuring they’re submerged in the broth. Cook for 5 minutes.
7. Add the napa cabbage and enoki mushrooms, cooking until the vegetables are tender, about 3 minutes. Tip: Don’t overcook the vegetables to keep their crunch.
8. Garnish with sliced green onions just before serving. Tip: Serve immediately to enjoy the hotpot at its best.

Mmm, the Taiwanese Chilli Crab Hotpot is a symphony of flavors—spicy, savory, and slightly sweet, with the crab adding a luxurious texture. Serve it with a side of steamed rice to soak up every last drop of that delicious broth, or enjoy it as is for a low-carb option.

Cambodian Chilli Crab Stir Fry

Kicking off this culinary adventure, I remember the first time I stumbled upon Cambodian Chilli Crab Stir Fry at a bustling night market. The aroma was intoxicating, a fiery blend of spices that promised a dish as vibrant as Cambodia itself. Today, I’m sharing my take on this beloved classic, perfect for those who dare to spice up their dinner routine.

Ingredients

• 1.5 lbs fresh blue crab, cleaned and quartered
• 3 tbsp fragrant coconut oil
• 4 cloves garlic, minced to a paste
• 1 inch knob of ginger, freshly grated
• 2 tbsp fiery red chilli paste
• 1 tbsp smooth tamarind concentrate
• 1 tbsp golden brown sugar
• 1 cup crisp green onions, sliced diagonally
• 1/2 cup fresh cilantro leaves, roughly chopped
• 2 tbsp fish sauce, for that umami depth
• 1 lime, juiced for a zesty finish

Instructions

1. Heat the coconut oil in a large wok over medium-high heat until shimmering, about 2 minutes.
2. Add the garlic and ginger, stirring constantly until golden and fragrant, roughly 30 seconds.
3. Stir in the chilli paste, tamarind, and brown sugar, cooking until the mixture bubbles and the sugar dissolves, about 1 minute.
4. Tip in the crab pieces, tossing to coat them evenly in the spicy sauce. Cook for 5 minutes, stirring occasionally.
5. Pour in the fish sauce and lime juice, mixing well to combine. Let simmer for another 3 minutes to infuse the crab with flavor.
6. Throw in the green onions and cilantro, giving everything a final toss before removing from heat.
7. Serve immediately, garnished with extra cilantro if desired. Tip: Have plenty of napkins ready—this dish is delightfully messy!

Digging into this Cambodian Chilli Crab Stir Fry, you’ll first notice the succulent crab meat, perfectly tender and infused with a bold, spicy-sweet sauce. The fresh herbs add a burst of color and freshness, making it as visually stunning as it is delicious. Try serving it over steamed jasmine rice to soak up every last drop of that incredible sauce.

Laotian Chilli Crab Salad

Over the weekend, I stumbled upon a vibrant Laotian market that inspired me to recreate a dish I’ve been craving—Chilli Crab Salad. It’s a perfect blend of spicy, sweet, and tangy flavors that remind me of summer evenings by the beach.

Ingredients

• 1 lb fresh crab meat, carefully picked for shells
• 2 tbsp fiery red chilli paste
• 1/4 cup fresh lime juice, squeezed from ripe, juicy limes
• 2 tbsp fish sauce, for that umami depth
• 1 tbsp granulated sugar, to balance the heat
• 1/2 cup thinly sliced red onion, for a crisp bite
• 1/4 cup chopped fresh cilantro, for a herby freshness
• 1/4 cup chopped fresh mint, adding a cool contrast
• 2 tbsp toasted rice powder, for a nutty crunch

Instructions

1. In a large mixing bowl, combine the chilli paste, lime juice, fish sauce, and sugar. Whisk until the sugar is completely dissolved.
2. Add the crab meat to the bowl, gently tossing to ensure it’s evenly coated with the dressing. Tip: Be gentle to keep the crab meat from breaking apart.
3. Fold in the red onion, cilantro, and mint, mixing lightly to distribute the ingredients without crushing the herbs.
4. Sprinkle the toasted rice powder over the salad just before serving to maintain its crunch. Tip: Toast rice in a dry pan over medium heat until golden, then grind for fresh powder.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time enhances the salad’s taste and texture.

Here’s the magic of this dish—the crab’s sweetness plays off the chilli’s heat, while the herbs and lime bring everything to life. Serve it atop crisp lettuce leaves or with sticky rice for a truly Laotian experience.

Burmese Chilli Crab Noodles

Picture this: a steaming bowl of noodles, tangled in a fiery, aromatic sauce, with chunks of succulent crab meat peeking through. That’s exactly what you get with Burmese Chilli Crab Noodles, a dish that’s become a staple in my kitchen, especially when I’m craving something with a bit of heat and a whole lot of flavor.

Ingredients

• 1 lb fresh crab meat, picked over for shells
• 8 oz rice noodles, thick and chewy
• 3 tbsp vibrant red chili paste
• 2 tbsp fragrant garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup rich coconut milk
• 2 tbsp fish sauce, for that umami punch
• 1 tbsp brown sugar, for a hint of sweetness
• 1/4 cup fresh cilantro, roughly chopped
• 2 tbsp crispy fried shallots, for garnish
• 1 lime, cut into wedges

Instructions

1. Bring a large pot of water to a rolling boil and cook the rice noodles according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.
2. In a large skillet over medium heat, sauté the minced garlic and grated ginger in a splash of oil until fragrant, about 30 seconds.
3. Add the chili paste to the skillet, stirring constantly to prevent burning, for about 1 minute to release its flavors.
4. Gently fold in the crab meat, ensuring it’s evenly coated with the chili mixture, and cook for 2 minutes.
5. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Let the sauce simmer for 5 minutes, allowing the flavors to meld.
6. Add the cooked noodles to the skillet, tossing gently to coat them in the sauce. Cook for an additional 2 minutes until everything is heated through.
7. Remove from heat and garnish with fresh cilantro, fried shallots, and a squeeze of lime juice before serving.

Now, nothing beats the first bite of these noodles—the heat from the chili, the sweetness of the crab, and the tang of lime create a symphony of flavors. Serve it with extra lime wedges on the side for those who love an extra zing.

Bangladeshi Chilli Crab Biryani

Last summer, I stumbled upon a vibrant street food market in Dhaka, where the air was thick with the aroma of spices and sizzling seafood. That’s where I first tasted the fiery delight of Bangladeshi Chilli Crab Biryani, a dish that’s been on my mind ever since. Today, I’m sharing my take on this unforgettable recipe, perfect for those who love a bit of heat with their feast.

Ingredients

• 2 cups basmati rice, aged and fragrant
• 1 lb fresh crab meat, sweet and succulent
• 3 tbsp ghee, rich and aromatic
• 1 large onion, thinly sliced and golden
• 2 tbsp ginger-garlic paste, freshly ground
• 1 cup yogurt, creamy and tangy
• 2 tbsp red chilli powder, vibrant and spicy
• 1 tsp turmeric powder, earthy and bright
• 1 tsp garam masala, warm and complex
• 4 cups water, filtered and clear
• Salt, to season
• Fresh cilantro, chopped for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes to ensure fluffy grains.
2. In a large pot, heat the ghee over medium heat and sauté the onions until they’re golden and caramelized, about 10 minutes.
3. Add the ginger-garlic paste and cook for 2 minutes, stirring constantly to avoid burning.
4. Mix in the crab meat, red chilli powder, turmeric, and garam masala, cooking for 5 minutes until the crab is coated in spices.
5. Stir in the yogurt and cook for another 5 minutes, allowing the flavors to meld together beautifully.
6. Drain the rice and add it to the pot, gently stirring to combine with the crab mixture.
7. Pour in the water and add salt, then bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes.
8. After 20 minutes, turn off the heat and let the biryani sit, covered, for 10 minutes to steam.
9. Fluff the biryani with a fork, garnish with fresh cilantro, and serve hot.

For an extra touch, serve this biryani with a side of cool cucumber raita to balance the heat. The crab meat adds a luxurious texture, while the spices create a depth of flavor that’s both bold and inviting. This dish is a celebration of contrasts, perfect for a special dinner that’s sure to impress.

Sri Lankan Chilli Crab Curry

This morning, as I sipped my coffee and watched the sunrise, I couldn’t help but crave something spicy and comforting for dinner. That’s when I decided to whip up a batch of Sri Lankan Chilli Crab Curry, a dish that never fails to transport me back to my first bite of its fiery, coconut-infused goodness on a balmy evening in Colombo.

Ingredients

• 1.5 lbs fresh blue crab, cleaned and cut into pieces
• 2 tbsp rich coconut oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 sprigs fresh curry leaves
• 2 tbsp Sri Lankan roasted curry powder
• 1 tsp finely ground turmeric
• 1 tbsp crushed red chilli flakes
• 1 cup creamy coconut milk
• 1 cup homemade seafood stock
• 1 tbsp tangy tamarind paste
• 1 tsp jaggery or brown sugar
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the coconut oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the finely chopped onion, sautéing until golden and translucent, about 5 minutes.
3. Stir in the minced garlic, grated ginger, and curry leaves, cooking until fragrant, about 1 minute.
4. Sprinkle in the roasted curry powder, turmeric, and red chilli flakes, toasting the spices for 30 seconds to unlock their aromas.
5. Pour in the coconut milk and seafood stock, bringing the mixture to a gentle simmer.
6. Add the crab pieces, tamarind paste, and jaggery, stirring well to combine.
7. Cover and simmer on low heat for 20 minutes, allowing the crab to soak up the flavors.
8. Season with salt, then garnish with fresh cilantro before serving.

Now, let the curry rest for a few minutes off the heat; this lets the flavors marry beautifully. Serve this luscious curry over a bed of steaming basmati rice, and don’t forget extra napkins—it’s delightfully messy!

Nepalese Chilli Crab Momo

Last summer, I stumbled upon a tiny Nepalese eatery hidden in the bustling streets of New York, where the aroma of spices and steamed dumplings filled the air. It was there I first tasted Chilli Crab Momo, a dish that perfectly marries the sweetness of crab with the fiery kick of Nepalese spices, and I’ve been obsessed ever since.

Ingredients

• 1 cup fresh crab meat, carefully picked for shells
• 2 tbsp finely chopped cilantro, vibrant and aromatic
• 1 tbsp freshly grated ginger, with its sharp, peppery bite
• 2 cloves garlic, minced to release their pungent aroma
• 1 tsp Nepalese chilli powder, for that authentic heat
• 1/2 tsp turmeric, adding a golden hue and earthy flavor
• 1 package round momo wrappers, thin and pliable
• 2 tbsp vegetable oil, for a light fry
• 1/2 cup water, for steaming

Instructions

1. In a mixing bowl, combine the fresh crab meat, cilantro, ginger, garlic, Nepalese chilli powder, and turmeric. Mix gently to keep the crab meat fluffy.
2. Lay a momo wrapper on your palm, spoon a teaspoon of the crab mixture into the center, and fold the edges to form a pleated dumpling. Ensure the edges are sealed tightly to prevent filling from leaking.
3. Heat vegetable oil in a large pan over medium heat. Arrange the momos in the pan, leaving space between each to avoid sticking.
4. Pour water into the pan, cover immediately, and steam for 10 minutes, or until the momos are translucent and the filling is cooked through.
5. Remove the lid and let the momos fry for an additional 2 minutes to crisp the bottoms, watching closely to prevent burning.

Kick your culinary adventure up a notch with these Nepalese Chilli Crab Momos. The tender, juicy filling contrasts beautifully with the crispy bottom, while the spices deliver a warmth that builds with each bite. Serve them with a side of tangy tomato chutney to balance the heat, and watch them disappear before your eyes.

Pakistani Chilli Crab Karahi

Few dishes transport me back to the bustling streets of Karachi quite like a fiery Pakistani Chilli Crab Karahi. It’s a dish that demands attention, from the sizzle of the spices hitting the karahi to the final flourish of fresh coriander. I remember my first attempt at recreating this at home—how the aroma filled my kitchen, promising a meal that was anything but ordinary.

Ingredients

• 2 lbs fresh blue crab, cleaned and cut into pieces
• 1/2 cup rich extra virgin olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chillies, finely sliced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 cup ripe tomatoes, pureed
• 1 tsp garam masala
• 1/2 cup fresh coriander, chopped
• Salt to taste

Instructions

1. Heat the olive oil in a large karahi or wok over medium heat until shimmering.
2. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in the chopped onions and cook until golden brown, about 5 minutes.
4. Add the minced garlic, grated ginger, and green chillies, cooking for another 2 minutes until the raw smell disappears.
5. Sprinkle in the coriander powder, turmeric, and red chilli powder, stirring quickly to prevent burning.
6. Pour in the tomato puree and cook down until the oil separates, about 10 minutes.
7. Gently add the crab pieces, coating them well with the masala, and cook for 5 minutes.
8. Reduce the heat to low, cover, and let simmer for 15 minutes, stirring occasionally.
9. Uncover, sprinkle with garam masala and fresh coriander, then cook for an additional 2 minutes.
10. Remove from heat and let it rest for 5 minutes before serving.

Diving into this Chilli Crab Karahi, the first thing you’ll notice is the perfect balance of heat and tang, with the sweetness of the crab shining through. Serve it with a side of steamed basmati rice or warm, flaky naan to soak up every bit of the spicy, aromatic sauce.

Afghani Chilli Crab Qorma

Wondering how to spice up your seafood game? Let me introduce you to a dish that’s been a game-changer in my kitchen—Afghani Chilli Crab Qorma. It’s a vibrant, aromatic curry that combines the sweetness of crab with the heat of chillies, creating a dish that’s as bold in flavor as it is in color.

Ingredients

• 1 lb fresh crab, cleaned and cut into pieces
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chillies, finely sliced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cup ripe tomatoes, pureed
• 1 cup coconut milk, full-fat
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the finely chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in the minced garlic, grated ginger, and sliced green chillies, cooking for another 2 minutes until fragrant.
4. Sprinkle in the ground turmeric, cumin, and coriander, stirring constantly for 30 seconds to toast the spices.
5. Pour in the pureed tomatoes and cook down for 5 minutes, until the mixture thickens slightly.
6. Gently add the crab pieces to the pan, coating them well with the spice mixture.
7. Pour in the coconut milk, bring to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, until the crab is cooked through.
8. Season with salt to taste, then garnish with fresh cilantro before serving.

Just imagine the tender crab meat soaking up all those spicy, coconutty flavors, making every bite a delightful explosion of taste. Serve it over a bed of steamed basmati rice or with warm naan bread to scoop up every last bit of the sauce.

Persian Chilli Crab Stew

Growing up in a coastal town, I’ve always had a soft spot for seafood dishes that pack a punch, and this Persian Chilli Crab Stew is no exception. It’s a vibrant, aromatic dish that brings the heat and the heart of Persian cuisine right to your table.

Ingredients

• 1.5 lbs fresh crab legs, cracked for easy access
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced to a paste
• 1 tbsp finely ground Persian saffron, soaked in 2 tbsp warm water
• 2 cups ripe tomatoes, peeled and crushed
• 1 tbsp tomato paste, for depth
• 1 tsp ground turmeric, for warmth
• 1 tsp cayenne pepper, for a kick
• 4 cups seafood stock, homemade preferred
• Salt, to perfectly season
• 1/2 cup fresh cilantro, roughly chopped for garnish
• 1 lime, cut into wedges for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering but not smoking.
2. Add the diced onion, sautéing until translucent and golden, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Mix in the saffron water, crushed tomatoes, tomato paste, turmeric, and cayenne pepper, cooking for 5 minutes to meld the flavors.
5. Pour in the seafood stock, bring to a boil, then reduce to a simmer for 20 minutes.
6. Gently add the crab legs to the pot, ensuring they’re submerged, and simmer for 10 minutes.
7. Season with salt carefully, as the seafood stock may already be salty.
8. Remove from heat and let it sit for 5 minutes to allow the flavors to deepen.
9. Garnish with fresh cilantro and serve with lime wedges on the side.

With its tender crab meat soaking up the spicy, saffron-infused broth, this stew is a symphony of flavors. Serve it with a side of crusty bread to mop up every last drop of the delicious sauce.

Middle Eastern Chilli Crab Shawarma

Having just returned from a whirlwind trip through the Middle East, I couldn’t wait to bring a taste of my travels to my kitchen. This Middle Eastern Chilli Crab Shawarma is my twist on a street food favorite, blending the spicy kick of chilli with the sweet, delicate flavor of crab. It’s a dish that’s as fun to make as it is to eat, perfect for shaking up your weeknight dinner routine.

Ingredients

• 1 lb fresh crab meat, carefully picked over for shells
• 2 tbsp rich extra virgin olive oil
• 1 large onion, thinly sliced into half-moons
• 3 cloves garlic, minced to a paste
• 1 tbsp finely ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper, for a subtle heat
• 1/2 cup plain Greek yogurt, creamy and tangy
• 4 large flour tortillas, warmed
• Fresh cilantro leaves, for a bright finish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onion to the skillet, sautéing until golden and caramelized, roughly 10 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, black pepper, smoked paprika, and cayenne pepper, cooking for another 2 minutes until fragrant. Tip: Toasting the spices releases their full flavor.
4. Gently fold in the crab meat, being careful not to break it up too much, and cook until just heated through, about 3 minutes. Tip: Overcooking crab can make it rubbery.
5. Remove the skillet from heat and stir in the Greek yogurt until well combined. Tip: Adding yogurt off the heat prevents curdling.
6. Divide the crab mixture evenly among the warmed tortillas, topping each with fresh cilantro leaves before rolling them up tightly.

Perfectly balanced between spicy and sweet, this shawarma boasts a creamy texture with bursts of fresh cilantro. Serve it with a side of pickled vegetables for an extra crunch that contrasts beautifully with the soft tortilla.

Mediterranean Chilli Crab Pasta

Fancy a dish that combines the zest of the Mediterranean with the comfort of pasta? I stumbled upon this Mediterranean Chilli Crab Pasta during a lazy summer afternoon, and it’s been a staple in my kitchen ever since. The blend of spicy, savory, and slightly sweet flavors is absolutely irresistible.

Ingredients

• 8 oz of al dente spaghetti
• 1/4 cup of rich extra virgin olive oil
• 3 cloves of garlic, minced to aromatic perfection
• 1/2 tsp of crushed red pepper flakes, for a kick
• 1 cup of juicy cherry tomatoes, halved
• 1/2 cup of dry white wine, for depth
• 1 lb of fresh crab meat, picked over for shells
• 1/4 cup of chopped fresh parsley, for brightness
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the cherry tomatoes to the skillet and cook until they start to soften, about 3 minutes. Pour in the white wine, scraping any bits off the bottom of the pan, and let it reduce by half, about 2 minutes.
4. Gently fold in the crab meat and cook until just heated through, about 2 minutes. Tip: Be careful not to stir too vigorously to keep the crab meat intact.
5. Add the drained spaghetti to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated and the sauce has thickened slightly, about 2 minutes. Tip: The pasta water helps the sauce cling to the spaghetti.
6. Stir in the chopped parsley and season with salt to taste. Serve immediately.

Rich in flavors and textures, this Mediterranean Chilli Crab Pasta is a delightful dance of spicy, sweet, and savory. The al dente spaghetti perfectly carries the robust sauce, while the crab adds a luxurious touch. Try serving it with a sprinkle of extra parsley and a side of crusty bread to soak up every last bit of sauce.

Caribbean Chilli Crab Stew

Believe it or not, the first time I tried Caribbean Chilli Crab Stew was during a spontaneous beach trip, and it was love at first bite. The combination of spicy, sweet, and tangy flavors with the succulent crab meat was unforgettable. Now, it’s a dish I love to make when I want to bring a taste of the tropics to my kitchen.

Ingredients

• 1 lb fresh crab meat, picked over for shells
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 scotch bonnet pepper, seeded and minced (adjust to taste for heat)
• 1 cup crushed tomatoes
• 1 cup coconut milk, full-fat for creaminess
• 2 tbsp brown sugar
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, red bell pepper, and scotch bonnet pepper. Sauté for about 5 minutes, until the vegetables are soft and fragrant.
3. Stir in the crushed tomatoes, coconut milk, brown sugar, thyme, and allspice. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally.
4. Gently fold in the crab meat, being careful not to break it up too much. Simmer for another 5 minutes, just until the crab is heated through.
5. Remove the pot from the heat. Stir in the cilantro and lime juice. Taste and adjust the salt if needed.
6. Tip: For an extra layer of flavor, toast the allspice in a dry pan before grinding it. Tip: If you can’t find scotch bonnet, habanero peppers make a good substitute. Tip: Serve the stew with a side of crusty bread to soak up all the delicious sauce.

This Caribbean Chilli Crab Stew is a harmony of flavors, with the sweetness of the crab and coconut milk balancing the heat from the peppers. The texture is luxuriously creamy, with chunks of crab that melt in your mouth. Try serving it over a bed of fluffy white rice or with fried plantains for an authentic Caribbean experience.

African Chilli Crab Jollof Rice

Just when I thought I couldn’t love jollof rice more, I stumbled upon this fiery twist that’s become a staple in my kitchen. African Chilli Crab Jollof Rice combines the comforting warmth of traditional jollof with the bold flavors of crab and a kick of heat that’s utterly addictive. It’s the kind of dish that turns a regular dinner into a celebration.

Ingredients

• 1 cup of long-grain parboiled rice, rinsed until the water runs clear
• 2 tablespoons of rich extra virgin olive oil
• 1 large onion, finely chopped for a sweet base
• 3 cloves of garlic, minced to release their aromatic punch
• 1 tablespoon of tomato paste, for a deep, concentrated flavor
• 2 cups of ripe tomatoes, blended into a smooth puree
• 1 teaspoon of smoked paprika, for that essential smoky note
• 1 Scotch bonnet pepper, finely chopped (adjust to your heat preference)
• 1 pound of fresh crab meat, picked over for shells
• 2 cups of seafood stock, to cook the rice to perfection
• Salt, to properly season every layer of the dish
• Fresh cilantro, chopped for a bright, herby finish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and tomato paste, cooking until the paste darkens slightly, about 2 minutes.
4. Pour in the tomato puree, smoked paprika, and Scotch bonnet pepper, simmering the mixture until it thickens, about 10 minutes.
5. Gently fold in the crab meat, being careful not to break it up too much, and cook for another 3 minutes.
6. Add the rinsed rice and seafood stock, stirring once to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
7. After 20 minutes, check the rice. If it’s still too firm, add a splash more stock and cook for an additional 5 minutes.
8. Once the rice is tender and the liquid is absorbed, remove from heat and let it sit, covered, for 5 minutes to steam.
9. Fluff the rice with a fork, then sprinkle with fresh cilantro before serving.

You’ll love the way the crab melts into the rice, offering pockets of sweetness against the spicy, smoky backdrop. Serve it with a side of fried plantains for a contrast in textures that’s simply irresistible.

Conclusion

Perfect for spice lovers, our roundup of 25 Spicy Chilli Crabs Recipes offers a treasure trove of flavors to explore. Whether you’re a seasoned chef or a curious cook, there’s a dish here to ignite your passion for cooking. Dive in, try these recipes, and don’t forget to share your favorites in the comments. Loved what you saw? Pin this article to your Pinterest board for your next culinary adventure!