Singapore Chili Crab Burger: Seafood Spice That Will Blow Your Taste Buds Away

If you’re a fan of bold flavors and a little heat, this Singapore Chili Crab Burger is about to become your new favorite. Inspired by Singapore’s iconic chili crab dish, this burger takes all that spicy, savory goodness and wraps it up in a handheld delight. It’s the perfect way to enjoy a taste of Southeast Asia without booking a plane ticket.

What I love about this recipe is how it balances the sweetness of crab with the kick of chili and garlic. The sauce is messy in the best way possible, and when it’s paired with a soft bun, it’s pure magic. Whether you’re hosting a dinner with friends or just craving something extraordinary, this burger is guaranteed to impress.

Singapore Chili Crab Burger: Seafood Spice

I get excited every time I recreate a classic dish into a burger, and this Singapore Chili Crab Burger might just be my favorite yet. It’s a spicy, sweet masterpiece that brings all the bold flavors of Southeast Asia to the bun. Let me walk you through how to make this showstopper step by step.

Ingredients

• For the chili crab sauce:

• 3 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 2 tablespoons chili sauce (recommendation: sambal oelek or a similar spicy chili paste)
• 1 tablespoon tomato paste
• 1 tablespoon sugar
• 2 teaspoons soy sauce
• 1 teaspoon rice vinegar
• 1/2 cup chicken or seafood broth
• 2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)
• 1/2 teaspoon sesame oil (optional for extra flavor)

• For the burger patties:

• 1 pound fresh crab meat (lump or claw, picked over for shells)
• 1 cup panko breadcrumbs
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons lemon juice
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

• For assembly:

• 4 toasted brioche burger buns
• Butter lettuce leaves
• Thinly sliced cucumbers (optional but highly recommended)
• Fresh cilantro for garnish

Instructions

Make the Chili Crab Sauce

1. Heat the vegetable oil in a medium pan over medium heat. Add the minced garlic and grated ginger. Stir for 1-2 minutes until fragrant but not browned.
2. Mix in the chili sauce and tomato paste. Cook for another minute to develop the flavors.
3. Stir in the sugar, soy sauce, and rice vinegar. Pour in the chicken or seafood broth. Let the sauce simmer for 2-3 minutes to thicken.
4. Add the cornstarch slurry, stirring continuously until the sauce thickens significantly. Remove from heat and add a drizzle of sesame oil if using. Let the sauce cool slightly.

Prepare the Crab Patties

1. In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, cilantro, lemon juice, beaten egg, salt, and black pepper. Mix until just combined, being careful not to break up the crab too much.
2. Form the mixture into four even patties, about 1/2-inch thick. Place them on a parchment-lined tray and refrigerate for at least 30 minutes. This helps them hold their shape while cooking.

Cook the Patties

1. Heat a non-stick skillet over medium heat. Add a drizzle of vegetable oil to coat the pan.
2. Cook the crab patties for 3-4 minutes per side until golden brown and heated through. Be gentle when flipping them as they can be delicate.

Assemble the Burgers

1. Spread a layer of the chili crab sauce on the bottom half of each toasted brioche bun.
2. Add a butter lettuce leaf and a crab patty to each bun.
3. Spoon more chili crab sauce over the patty, letting it slightly drip down the sides—it’s all about embracing that messy, saucy goodness!
4. Top with thinly sliced cucumbers and fresh cilantro for a refreshing crunch.
5. Place the top brioche bun on and serve immediately. Have napkins ready—you’ll need them.

Ingredients

Get ready to bring Singapore’s iconic chili crab dish to your burger buns! Here’s everything you’ll need to craft this bold, flavor-packed masterpiece:

For The Crab Patty

• 1 pound fresh crab meat, picked clean of shells
• 1 large egg, beaten
• 1/4 cup panko breadcrumbs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 green onion, finely chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• A pinch of salt (to taste)
• 1 tablespoon neutral oil (like vegetable or canola) for frying

For The Chili Sauce

• 1 tablespoon neutral oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 red chilies, finely chopped (adjust heat as desired)
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1/4 cup chicken or seafood stock
• 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken)

For The Burger Assembly

• 4 burger buns, lightly toasted
• Butter lettuce leaves
• 1 small cucumber, thinly sliced
• Fresh cilantro leaves
• Chili sauce (as prepared above)
• Lime wedges, for squeezing over the burger

Tools And Equipment

When it comes to crafting the ultimate Singapore Chili Crab Burger, having the right tools and equipment makes all the difference. Over the years, I’ve learned that a well-equipped kitchen is the cornerstone of burger mastery. Here’s what you’ll need to make this flavorful, saucy masterpiece:

Essential Tools For The Crab Patties

• Mixing bowl: To combine the crab meat, panko breadcrumbs, and seasonings evenly.
• Rubber spatula or wooden spoon: Ideal for gently folding the patty mixture without breaking the delicate crab meat.
• Measuring cups and spoons: Precision is key, especially for nailing the balance of flavors in the patties.
• Nonstick skillet: For cooking the patties to golden perfection without sticking.
• Fish spatula: Its thin edge makes flipping those tender crab patties a breeze.

Tools For The Chili Sauce

• Medium saucepan: To simmer and thicken the spicy, sweet, and tangy chili sauce to the right consistency.
• Microplane or fine grater: Perfect for grating fresh garlic and ginger directly into the sauce for maximum flavor impact.
• Whisk: To keep the sauce smooth as you mix in the ingredients.
• Ladle: For spooning that irresistible sauce over the assembled burger.

Assembling The Burger

• Toaster or grill pan: Use this to lightly toast your burger buns for extra texture and flavor.
• Sharp knife: Ensures clean cuts for toppings like butter lettuce, cucumbers, and fresh cilantro.
• Serving platter: Assemble and serve your burgers on a large plate to catch every drop of sauce as it drips (trust me, it will).

Optional But Helpful

• Food processor: If you prefer finely chopped garlic, ginger, or chili instead of grating by hand.
• Basting brush: For brushing the buns with butter before toasting them, adding a whole new layer of indulgence.

With these tools in hand, you’re ready to bring your burger vision to life. I’ve carefully chosen each one to make the process smoother, so nothing gets in the way of good food and great memories.

Directions

Crafting the Singapore Chili Crab Burger is an adventure in bold flavors and textures. Follow these steps to create a burger that will wow your taste buds.

Prep

1. Chill the crab meat: If you’re using fresh crab meat, make sure it’s well-chilled. This helps bind the patties better. Check for any stray shell pieces.
2. Measure the ingredients: Lay out and measure all your ingredients in advance. This includes dividing the ingredients for your crab patties and the chili sauce. Trust me, it keeps everything smoother.
3. Toast the buns: I like to lightly toast my burger buns in advance. Brush them with a little butter and toast them in a grill pan or toaster until golden brown. Set aside. Toasted buns are key for standing up to that messy sauce later!
4. Prep your toppings: Wash and pat dry the butter lettuce. Slice cucumber into thin rounds. Chop your fresh cilantro, and set everything aside near your assembly station.

Cook

This is where the magic happens. We’ll cook up those juicy crab patties and whip up that spicy, flavor-packed chili sauce. Get ready to fill your kitchen with an irresistible aroma.

Cooking The Crab Patties

I start by preheating a nonstick skillet over medium heat and adding about 2 tablespoons of neutral oil, like canola or vegetable oil. Once the oil shimmers, I gently place the crab patties into the skillet, making sure not to overcrowd. Depending on the size of your skillet, you’ll likely fit two to three at a time.

Cook each patty for about 3–4 minutes on one side. You’ll notice a beautiful golden-brown crust forming—that’s the signal to flip them. Carefully turn with a spatula and cook the other side for another 3–4 minutes. The patties should be firm, golden, and cooked through. Repeat for the remaining patties, adding a touch more oil if needed between batches. Once done, transfer them to a plate lined with paper towels to absorb excess oil.

Preparing The Chili Sauce

In a medium saucepan, I heat 1 tablespoon of oil over medium heat. Once hot, I toss in the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Then, I add 2 tablespoons of sambal oelek, 1 tablespoon of ketchup, a teaspoon of soy sauce, and a teaspoon of fish sauce. Stir it all together for about a minute, letting the sauce bubble and thicken.

To balance the heat, I pour in 1/4 cup of chicken stock and a teaspoon of sugar. Stir everything well, reducing the heat to let the sauce simmer for about 2–3 minutes. Keep an eye on it to ensure it doesn’t reduce too much—you’re looking for a rich, spoonable consistency.

Finally, I take the saucepan off the heat and finish it with a quick squeeze of lime for acidity and brightness. Set the sauce aside, covered, while we get ready to assemble the burgers.

Assemble

This is where the magic truly happens—bringing everything together to create an unforgettable Singapore Chili Crab Burger. Get ready to stack layers of bold flavors and textures into one irresistible bite.

Toasting The Buns

I always start by toasting the buns because there’s nothing worse than a soggy burger base! Lightly spread softened butter over the cut sides of your burger buns. If you’re like me and love that rich, toasty flavor, don’t skip this step. Place the buns cut-side down on a hot grill pan or toaster for 1-2 minutes. You’ll know they’re ready when the edges turn golden brown, and your kitchen smells like the promise of a fantastic burger. Set them aside until you’re ready to build.

Building The Burger

Now let’s stack this masterpiece! Start with your toasted bottom bun, then add a layer of butter lettuce for a crisp, fresh base. Gently place one golden-brown crab patty on top. Spoon a generous amount of the sweet and spicy chili sauce over the patty—don’t hold back; messy burgers are always the best burgers.

Next, I like to add a few thin slices of cucumber for a cool crunch and sprigs of fresh cilantro for that pop of herbaceous brightness. Cap it off with the top bun, and if you’re feeling fancy, you can secure it all with a bamboo skewer to keep everything beautifully intact. Serve with a lime wedge on the side for an extra zing of citrus. And there you have it—the ultimate Singapore Chili Crab Burger, stacked and ready to wow.

Tips For Success

Crafting the perfect Singapore Chili Crab Burger takes a little finesse, but trust me, the end result is worth every minute. Over the years, I’ve picked up some tricks to make sure this burger becomes the star of any meal. Here are my top tips for knocking this recipe out of the park:

1. Chill the Crab Mixture

Keep your crab mixture in the refrigerator for at least 15-20 minutes before forming the patties. The chilling process helps the patties firm up, making them easier to handle and ensuring they hold together during cooking. If the mixture feels too wet, you can add a touch more panko breadcrumbs until it’s just firm enough.

2. Don’t Overcrowd the Pan

When cooking the crab patties, work in batches if necessary to avoid overcrowding the skillet. Giving each patty its space ensures a beautiful golden-brown crust instead of steaming them. Trust me, a crisp, evenly-cooked surface makes all the difference when you take that first bite.

3. Taste the Sauce First

The chili sauce is the heart of this burger, so don’t skip tasting as you go. Adjust the spice level by starting with a smaller amount of sambal oelek, then adding more to suit your preference. For me, a little extra heat always hits the spot, but the beauty of this dish is that you can tailor it.

4. Toast the Buns Thoroughly

Toasted buns are non-negotiable—this burger is juicy, messy, and unapologetically saucy. Brush the buns lightly with butter and toast them until golden in a skillet, grill pan, or toaster. A sturdy, toasted bun holds up better to the chili sauce without falling apart.

5. Prep Toppings Ahead

Get everything prepped and ready before you start assembling. Have your butter lettuce, cucumber slices, and cilantro washed, dried, and set out. This small step will make burger assembly smoother and keep you focused on what matters—stacking a masterpiece.

6. Use Fresh Lime

That squeeze of fresh lime over the assembled burger isn’t optional! It brightens up the rich, savory flavors of the chili sauce and crab patty, tying everything together. Have lime wedges handy for those who want an extra zing.

7. Experiment with Heat and Sweetness

This burger is all about balance. If you want to tweak the sweet heat of the chili sauce, feel free to play with the sugar and spice levels. A teaspoon more sugar or sambal oelek can completely change the flavor profile. Don’t be afraid to make it your own.

8. Choose Quality Crab Meat

The crab is the star here, so go for high-quality, fresh crab meat if you can. Lump crab meat works beautifully because of its tender, sweet flavor. If fresh isn’t available, a good-quality canned lump crab meat is a great substitute.

9. Serve Immediately

This burger is meant to be enjoyed fresh off the skillet. Once assembled, the sauce begins to soak into the bun, so serve it right away to savor the textures and flavors at their peak. Gather your friends and family beforehand so no one waits.

Make-Ahead Instructions

When it comes to crafting the Singapore Chili Crab Burger, planning ahead can make the cooking process smoother and more enjoyable. Trust me—there’s nothing better than having everything prepped and ready when it’s burger time. Here’s how I like to split up the work if I’m planning to serve these for a gathering or just want to make my cooking more relaxed.

Chili Sauce: Prepare Ahead

You can make the chili sauce up to 2 days in advance. After cooking the sauce, let it cool down to room temperature, then transfer it to an airtight container. Store it in the fridge until you’re ready to use it. When it’s burger time, reheat the sauce over low heat in a saucepan, stirring occasionally, until it’s warm and fragrant. If it thickens too much in the fridge, just add a splash of chicken stock or water to loosen it back up to that rich, saucy consistency.

Crab Patties: Mix, Shape, Chill

The crab patties are perfect for prepping ahead. I recommend mixing the patty ingredients and shaping them the day before. Once the patties are formed, place them on a baking sheet lined with parchment paper. Cover tightly with plastic wrap and store in the fridge. Chilling the patties overnight not only saves time but also helps them hold their shape better during cooking. Just make sure to cook them fresh right before serving for the best flavor and texture.

Toppings: Prepping Early

Whether it’s butter lettuce, cucumber slices, or fresh cilantro, get those toppings ready early. Wash and dry the lettuce, thinly slice the cucumbers, and chop the cilantro in advance. I like to store these in separate zip-top bags or covered containers in the fridge, keeping everything crisp and fresh. Slice your lime wedges too—those little zesty boosts go a long way.

Buns: Toast Before Serving

For the buns, I recommend toasting them right before assembling the burgers for maximum texture and flavor. If you’re really strapped for time, you can butter and slice the buns earlier in the day, then toast them quickly on a grill pan or in the oven when you’re ready to serve.

Conclusion

The Singapore Chili Crab Burger is more than just a meal; it’s an experience packed with bold flavors and a touch of culinary adventure. Whether you’re hosting friends or treating yourself, this burger is sure to impress with its spicy-sweet sauce and fresh, juicy crab patty.

Don’t be afraid to get a little messy while enjoying it—that’s part of the fun. With a bit of prep and the right ingredients, you’ll have a dish that brings the vibrant taste of Singapore right to your table. Give it a try and savor every bite!