Chilli Crab Linguine

We decided to jump on the mod-sin cuisine bandwagon by using an iconic local dish – Chilli Crabs!
Who would have thought that it would be a perfect marriage between Singaporean Chilli crabs and pasta? The sweet, spicy and luscious sauce coats itself on every strand of linguine. In this case we used San Remo’s linguine, which has a nice thin, ribbon style to take in the crabby goodness.
A true gastronomic experience and a dish bound to impress your guests! San Remo’s linguine can be found around most supermarkets, so give it a go and impress your loved ones!
#themeatmensg #simple #delicious #chillicrab #linguine #sanremo #spicygoodness

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250g San Remo linguine
200g crab meat
1small mud crab (cleaned and cut into pieces)
4tbsp oil
1tsp tau cheo (fermented soya bean paste)
1tbsp sugar
1tsp salt
250g San Remo Tomato, Onion and Garlic sauce
200ml water / chicken stock
Chilli paste:
5 shallots
3cloves garlic
4slices ginger
7red chillies
1stalk lemongrass
4slices galangal
3 candlenuts
½cup water



Place all ingredients for chilli paste in a food processor and blend to a smooth paste.
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Heat 4 tbsp oil in a wok over medium heat. Add chilli paste and stir fry until fragrant.
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Add 1 tsp tau cheo (fermented soya bean paste), 1 tbsp sugar, 1 tsp salt and ½ cup water/chicken stock.
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Mix in 250g San Remo Tomato, Onion and Garlic sauce. Stir to mix well.
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Add in the mud crab, cover and simmer for 8 minutes until cooked.
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Cook 250g San Remo linguine in 3 litres of water and 2 tsp salt for 9 minutes.
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Remove mud crab from the sauce. Add in 200g crab meat and mix well.
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Once the linguine is cooked, add to sauce.
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Give quick toss to coat each strand with the luscious chilli crab sauce.
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Serve with mud crab
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