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Vegan Chili Crab

A recipe from singapore.

🇸🇬 singaporeVeganGluten FreeDairy Free
Vegan Chili Crab

Nutrition (per serving)

420Calories
22 gProtein
48 gCarbs
12 gFat
9 gSugar
1150 mgSalt

Ingredients

  • 1 lb Crab legs, frozen, thawed
  • 2 tbsp Vegetable oil
  • 1 medium Onion, diced
  • 3 Garlic cloves, minced
  • 2 tbsp Red chili paste
  • 1 cup Tomato sauce
  • 1 cup Vegetable broth
  • 1 tbsp Soy sauce
  • 1 tsp Brown sugar
  • 2 tbsp Cornstarch slurry (1 tsp cornstarch + 2 tbsp water)

Method

  1. Heat the vegetable oil in a large wok over medium-high heat until shimmering, about 30 seconds.
  2. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3–4 minutes.
  3. Stir in the red chili paste, cooking for 1 minute to release its aroma, then pour in the tomato sauce and vegetable broth.
  4. Bring the mixture to a gentle simmer, then add the soy sauce and brown sugar, stirring until the sugar dissolves completely.
  5. Add the thawed crab legs to the wok, ensuring they are fully submerged in the sauce, and simmer uncovered for 10 minutes, turning occasionally.
  6. Whisk in the cornstarch slurry to thicken the sauce, cooking for an additional 2 minutes until it reaches a glossy consistency.
  7. Taste and adjust seasoning with salt or more chili paste if desired, then serve hot over steamed jasmine rice or lettuce cups.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.