The “Singaporean Chili Crab Burger” is a dish that beautifully marries the culinary traditions of the East and the West, paying homage to one of Singapore’s most iconic dishes. Chili crab, a national treasure in Singaporean cuisine, is known for its tantalizing combination of sweet, spicy, and savory flavors. This burger takes those bold tastes and reimagines them in a handheld format, making it an exciting fusion creation.
Singaporean chili crab originated in the 1950s, pioneered by street food vendors who sought to elevate simple seafood into a rich, crowd-pleasing dish. The original recipe featured crab stir-fried in a vivid red chili and tomato-based sauce, a blend of flavors that has since become synonymous with Singaporean street food. Over the years, chili crab has evolved into a culinary ambassador of Singapore, representing the nation’s love of bold, harmonious flavors.
The Chili Crab Burger draws from this heritage while transforming the dish into a portable and playful experience. The centerpiece of this burger is the crab patty, which is crafted from rich, fresh crab meat and bound with a hint of cornstarch and beaten egg. Grated ginger and minced garlic add aromatic depth, while light soy sauce and brown sugar enhance the umami and balance the flavors. These patties are then seared to golden perfection, creating a delicate crust that retains the crab’s natural sweetness and succulence.
What truly sets this burger apart is the chili sauce. Staying faithful to the core profile of Singaporean chili crab, the sauce combines red chili paste and ketchup to create a rich, tangy base. A touch of soy sauce and brown sugar brings depth, sweetness, and a balance to the spice. This sauce, simmered to perfection, serves as both a condiment and a flavor-packed glaze for the patties.
To complete the burger, the familiar elements of a traditional Western burger are thoughtfully adapted for a Singaporean-inspired twist. Toasted brioche buns provide the perfect pillowy foundation, while the addition of fresh cucumber slices and butter lettuce adds crispness and vibrancy. A runny fried egg, a hallmark of many Asian comfort foods, crowns the burger, infusing it with richness and indulgence.
This fusion creation represents more than just a culinary experiment—it’s a tribute to global flavors. Whether you’re a fan of Singaporean street food or an adventurous burger enthusiast, this dish delivers an unforgettable experience. Each bite is a celebration of contrasts: the sweet and spicy heat of the chili sauce meets the fresh coolness of cucumber, while the soft brioche bun cradles the luxurious textures of crab and egg.
The Singaporean Chili Crab Burger invites diners to enjoy the best of both worlds—inspired by the bustling hawker stalls of Singapore and crafted with a contemporary approach to dining. Perfect for lunch or dinner, it’s a showstopper for anyone seeking to explore the art of food fusion. Serve it with extra chili sauce on the side to let the flavors shine, and you’ll have a dish that’s as bold and dynamic as Singapore itself.
Singaporean Chili Crab Burger
Ingredients
- 500 grams fresh crab meat preferably from blue crab
- 2 tablespoons red chili paste adjust to taste
- 4 tablespoons ketchup organic, if available
- 1 tablespoon soy sauce light soy sauce
- 1 teaspoon brown sugar to balance the flavors
- 2 cloves garlic minced
- 1 inch ginger grated
- 4 pieces burger buns preferably toasted brioche
- 1 small cucumber thinly sliced
- 4 leaves butter lettuce
- 4 small eggs lightly beaten
- 2 tablespoons cornstarch for binding
Instructions
- In a large bowl, combine fresh crab meat, 1 tablespoon of red chili paste, soy sauce, brown sugar, garlic, ginger, cornstarch, and one beaten egg. Mix gently to bind the ingredients, forming four equal patties.
- Heat a non-stick pan over medium heat. Add a small amount of oil and sear the crab patties, cooking each side for about 3-4 minutes until golden brown and firm. Remove these crab patties and keep them warm.
- In the same pan, add the remaining red chili paste, ketchup, and a splash of water to deglaze. Simmer the sauce for a couple of minutes until it thickens slightly; taste and adjust seasoning if necessary.
- In a separate pan, fry the remaining eggs in a bit of oil, keeping the yolks runny if desired.
- Assemble the burger by spreading a little of the chili sauce on the toasted brioche bun, layering cucumber slices, the crab patty, more chili sauce, a lettuce leaf, and a fried egg.
- Top with the other half of the bun and serve immediately, with extra chili sauce on the side if desired.