Salted Egg Crab
Hawker • Singapore
About Salted Egg Crab
Crab in rich salted egg yolk sauce — modern zi char creation
How to Make Salted Egg Crab (Traditional & Healthy Version)
Salted Egg Crab is a celebrated Singaporean dish, found from upscale seafood restaurants to bustling hawker centres and lively kopitiams. This iconic recipe brings together the rich, creamy umami of salted egg yolks with the sweet succulence of fresh crab, showcasing the fusion influences that Singapore's food culture is renowned for. The dish originated from Singapore’s love for combining traditional Chinese ingredients with local Malay and Peranakan flavours, giving rise to unique, globally admired fare. Salted Egg Crab is a favourite for dinner gatherings, especially when shared among family and friends. The aroma of curry leaves, the hint of chilli, and the luscious salted egg sauce create a memorable taste that perfectly represents modern Singapore cuisine. It’s a great choice for those seeking authentic local food experiences, whether you’re exploring the hawker scene or cooking at home. This healthy version uses less oil and leaner crab portions, making it suitable for calorie-conscious diners while preserving the classic flavours that make Salted Egg Crab a beloved staple.
Ingredients(for Half a medium crab per person, typical for Singapore dinner)
- 1 whole (about 500g) Mud crab (Sri Lankan mud crab popular in Singapore)
- 3 Salted egg yolks (locally brined eggs)
- 2 sprigs Fresh curry leaves (daun kari)
- 2 Bird’s eye chilli (chopped, 'cili padi')
- 3 cloves Garlic (minced)
- 1/4 cup Evaporated milk (for a creamy sauce)
- 2 tbsp Olive oil (healthier alternative)
- 1 tbsp Cornstarch (for thickening)
- 1 tsp Sugar (optional, balance saltiness) - optional
- 1/2 tsp Black pepper (freshly ground)
Instructions
- 1
Clean the crab and cut into manageable pieces. Crack the claws for easier eating.
5 minutes
Ask your local seafood vendor to clean and cut the crab for you.
- 2
Steam salted egg yolks for 5 minutes until cooked, then mash finely.
5 minutes
Mashing ensures a smooth sauce.
- 3
Heat olive oil in wok. Sauté garlic, curry leaves, and chilli until fragrant.
3 minutes
Don’t burn the garlic; keep the heat medium.
- 4
Add mashed salted egg yolks to the wok, stir until bubbly and aromatic.
2 minutes
Salted egg yolks will foam slightly; keep stirring for even flavor.
Why This Dish is Healthy
This healthy Salted Egg Crab recipe substitutes high-calorie oils with olive oil and uses evaporated milk for a lighter, creamy sauce. The crab itself is low in fat and high in protein, which helps with satiety and muscle maintenance. The use of natural spices and minimal added sugar ensures a balanced meal without excess calories, making it suitable for anyone keeping track of their nutrition or aiming for weight management.
Salted Egg Crab is packed with protein from the crab meat, essential for muscle repair and growth. Crab is also rich in omega-3 fatty acids, zinc, selenium, and vitamin B12. Using olive oil instead of butter or palm oil reduces saturated fat, while curry leaves and chilli supply antioxidants and vitamins. Evaporated milk provides calcium with less fat than full cream. By steaming and stir-frying, most nutrients are preserved, making this dish a nutritious addition to your dinner table.
Pro Tips
- 💡Pick the freshest crab for sweetest flavor.
- 💡Mash salted egg yolks finely for a smooth sauce.
- 💡Cook crab just until orange; overcooking makes it tough.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a wok to preserve sauce texture. Avoid freezing as crab meat may turn mushy.
Best served: Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
| Protein | 26.0 g |
| Carbohydrates | 18.0 g |
| Total Fat | 28.0 g |
| Fiber | 1.0 g |
