Chilli Crab Cake

Enjoy a Singaporean favourite! The sweetness from crabs blends well with the spicyness of chillies in these delicious crab cakes!


Crab Cakes

  • 120g Frozen/Canned Crab Meat
  • 20g Spring Onions (Finely Chopped)
  • 20g Yellow Onions (Finely Chopped)
  • 5g Lemongrass (Finely Chopped)
  • 10g Big Red Chilli (De-seed and chopped)
  • 30g Japanese Mayonnaise
  • 40g Panko Bread Crumbs
  • 1 Egg (Beaten)
  • 2tsp Tabasco Sauce
  • 2g Garlic Powder
  • 2g Smoked Paprika
  • To Taste Salt & Pepper
  • To Fry Canola Oil

Chilli Crab Sauce

  • 1 whole Chilli Crab Sauce
  • 20g Yellow Onions (Finely Chopped)
  • 2cloves Garlic (Finely Chopped)
  • 10g Ginger (Finely Chopped)
  • 1 Egg (Beaten)


  • 10g Spring Onions (Finely Chopped)
  • 1 Big Red Chilli (De-seed and Finely Chopped)


  1. Mix spring onions, yellow onions, lemongrass, chilli, mayonnaise, egg, tabasco sauce together
  2. Add the mixture to the crab meat, carefully mix together without breaking up the crab meat too much. Slowly fold in the breadcrumbs.
  3. Season the crab mixture with garlic powder, smoked paprika, salt and pepper.
  4. Form the crab mixture into 5 – 6 crab cakes, lay on parchement paper and chill in the fridge for at least 30mins (or even overnight, crab cakes can be frozen up to 1 month till needed)
  5. Heat the oil in a large flat pan over low heat.
  6. Lightly and gently fry the crab cakes on both sides until golden and crispy,
  7. Approximately 3-4 minutes on each side.


  1. Gently cook the yellow onions, ginger and garlic with a drizzle of oil in a pan over medium heat until fragrant.
  2. Add chilli crab sauce and bring to a low boil
  3. Drizzle the beaten egg around the pan and bring the sauce back to a boil
  4. Gently mix the sauce around and adjust seasoning to taste with sugar, salt and pepper
  5. (if necessary)


  1. Lay the chilli crab sauce on the bottom of the plate
  2. Crab cake to be served on top of the chilli crab sauce
  3. Topped with spring onions and fresh red chilli