2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....


Dirk's Chili Crab Stew
  • This is our version of the famous Singapore Chili Crab recipe.The original recipe calls for whole crab that is cracked at the table, very good but very messy.We use crabmeat or shelled crab claws to make it table friendly and easy to eat.
  • Use crab meat , shucked stone or jonah claws, or whole Dungeness crab(cracked) depending on how much work you want to do.
  • You can add an extra serrano pepper for more heat.

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 egg, whisked


  • 1 tablespoon chili paste
  • 2 tablespoons lite coconut milk
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1/4 cup ketchup
  • 2 cups lobster stock


  • !/2 cup shallots, sliced thin
  • 1/2 cups green onions
  • 2 tablespoons serrano pepper, finely diced(1 pepper)
  • 2 tablespoons fresh garlic, finely diced
  • 1 tablespoon fresh ginger, finely diced
  • 1/4 peanut oil
  • 3/4 pound crabmeat, 1 1/2 stone crab claws, shell removed or 2 whole Dungeness crabs, cleaned and cracked


  • 1/4 cup dry roasted peanuts, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons green onion, chopped

  • Add cornstarch to water and mix well. Whisk egg and set aside
  • Mix all sauce ingredients. Set aside
  • Preheat heavy skillet or wok. Add peanut oil and saute for 2 minutes. Add lobster stock, bring to a simmer. Add sauce mix and crab, cook 2 minutes. Stir gently so as not to break up the crab.
  • Add cornstarch, bringto a simmer. Remove from heat. Slowly drizzle in egg while gently stirring.
  • Serve over rice of choice. Top with garnish and serve.
  • Serves 2 hearty eaters. Enjoy!


Dirk's Fish and Gourmet Shop © 2014