Singaporean Chili Crab

A restaurant-worthy Singaporean Chili Crab steals the dinner show without stealing your time. Reduce prep, cook, and clean time using a multi-cooker that takes the guesswork out of making a fancy seafood dish like this. While fancy, you can still add ramen noodles to the remaining sauce to extend this meal even further.

Level: 3
Prep time: 20min
Cook time: 1hr


  • Dungeness crab: 2lb
  • Chopped cilantro: 1/4c
  • Chopped green onion: 1/4c
  • Chopped ginger: 2T
  • Ketchup: 1c
  • Honey: 1/2c
  • Sweet chili sauce: 2c
  • Chopped garlic: 3T
  • Chopped jalapeno: 3T
  • Rice wine vinegar: 1/4c
  • Eggs: 1 pieces
  1. Take crab and cut into 4 pieces. Then place crab into the pot along with 1c water and set cooker to [STEAM COOK] for 15min. Once finished removing crab and liquid from the pot.
  2. For sauce set cooker to [BROWNING FRY level.#4] and add garlic, jalapeno, vinegar, ginger, ketchup, honey, chili sauce and bring up to slight boil.
  3. Once hot crack to eggs into mixture and stir.
  4. Once egg is cooked place cooked crab back into the pot and mix together.
  5. To finish, place crab and sauce on to plate and garnish with cilantro and green onion.


We recommend a multi-pressure cooker with a steam and browning fry mode like CUCKOO's 5-Quart/6-Quart Premium Multi-Pressure Cooker (CMC-ASB501F/CMC-ASB601F) that ensures even heat, fast cooking, and intense flavors.


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