Salted Egg Crab
Hawker • Singapore
About Salted Egg Crab
Salted Egg Crab is a standout favourite among seafood lovers at Singapore's zi char stalls and hawker centres, especially when dinner calls for something decadent. The crab is stir-fried and tossed in a sauce made from salted egg yolks, curry leaves, chilli, and butter, resulting in rich, creamy, and intensely aromatic flavours. The salted egg sauce clings to the crab shells, making it perfect for licking your fingers clean or dipping mantou to mop up every bit. This dish is best enjoyed hot and fresh, with the briny sweetness of the crab balancing against the savoury, grainy salted egg coating. Nutrition-wise, Salted Egg Crab isn’t the lightest option on the menu: per 100g, it packs about 105 kcal with 7.0g of fat and 6.5g of protein. Realistically, a typical serving is much more—crab dishes are often portioned upwards of 300–400g per diner, especially if you’re sharing with family or friends. That means you’re looking at a meal with a significant caloric value, mostly from the rich salted egg sauce. If you’re watching your intake, it’s best to balance this dish out with steamed rice and leafy veg, and keep portions moderate—crab takes effort to eat and filling up on the sauce alone can be heavy. For Singaporeans, salted egg crab isn’t just about filling the belly; it’s about the communal experience of cracking shells and fighting for the best pieces. While this isn’t everyday hawker fare, it absolutely delivers on the flavour front, with that unmistakable salted egg umami that has become a modern local classic. Perfect for special occasions, hearty appetites, or anyone keen on a proper seafood treat.
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 | 105.0 kcal |
| Protein | 6.5 g |
| Carbohydrates | 4.5 g |
| Total Fat | 7.0 g |
| Fiber | 0.3 g |
Cultural Notes
Salted Egg Crab is a popular shared dish at zi char stalls, often enjoyed as part of multi-dish dinners. Its salted egg flavour has become a Singapore classic, especially among younger diners.
