Singapore Chili Crab Burger Recipe

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When McDonald’s Singapore released their Chili Crab Burger, I’ll admit I was curious. Chili crab is one of our national treasures, after all, rich, spicy, sweet, messy in the best way, and usually eaten with mantou to soak up every last drop of sauce. So to see it turned into a fast food item?

I was intrigued. But that excitement quickly fizzled when I found out there wasn’t even real crab in it: just a shrimp patty or a fried chicken thigh. I gave the shrimp version a try, hoping the sauce might redeem it. Unfortunately, it was bland, forgettable, and a little sad.

That’s what pushed me to create my own version, something worthy of the name "Chili Crab." Instead of settling, I went all out: crab patties made with actual crab meat, a fiery homemade chili crab mayo inspired by the traditional sauce, and a quick, zesty slaw to balance it all.

And the best part? I sandwiched everything between crispy, golden fried mantou buns, just like how we eat chili crab at hawker stalls. Every bite delivers a hit of umami, spice, sweetness, and crunch. It’s indulgent, yes, but also incredibly satisfying.

For a bit of context: chili crab was invented in the 1950s by a couple in Singapore: Madam Cher Yam Tian and her husband, who began selling stir-fried crab with bottled chili and tomato sauce from a pushcart.

That humble dish evolved into what we now know as chili crab, with restaurants and hawker stalls adding garlic, fermented shrimp paste, egg, and vinegar to deepen the flavor. It's become such a staple that CNN once named it one of the world’s top 50 best foods.

So while a burger might not be traditional, I like to think this recipe is a modern tribute to a very beloved classic. Give it a go, especially if you’ve been disappointed by the fast food version like I was. This one won’t let you down.

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Ingredients:

(Make 4 burgers)

• Chili Crab Mayo:  

• Dried Red Chilies Deseeded, 5 Adjust to Preference

• Red Onion Wedged, 1

• Garlic Crushed, 4 Cloves

• Fresh Red Chilies Deseeded, 3 Adjust to Preference

• Lemongrass White Parts Only Finely Sliced, 1 Stalk

• Candle Nuts / Macadamia Nuts, 3

• Galangal, 1/2 Inch

• Belacan | Fermented Shrimp Paste, 1 TBSP

• Rapeseed / Sunflower / Canola / Peanut Oil, 2.5 TBSP

• Tomato Ketchup, 2.5 TBSP

• Hoisin Sauce, 1/2 TBSP

• Oyster Sauce, 1/2 TBSP

• Gula Melaka Syrup Homemade, 1 TBSP

• Sea Salt, Pinch

• White Pepper, Pinch

• Hua Tiao Wine / Shaoxing Wine, 1 TBSP

• Kewpie Mayo, For Mixing

• Crab Patties:

• Crab Meat, 1 LB I'm using canned crab meat

• Red Onion Finely Minced, 1

• Garlic Grated, 3 Cloves

• Ginger Grated, 2"

• Cumin Powder, 1 TSP

• Coriander Powder, 1 TSP

• Garam Masala Homemade, 1/2 TSP

• Turmeric, 1/2 TSP

• Smoked Paprika, 1 TSP

• Eggs, 2

• Coriander Coarsely Chopped, A Small Handful

• Sea Salt, Pinch

• White Pepper Pinch

• Mushroom Powder, Pinch

• Unsalted Butter, 2 TBSP + More For Basting

• Burger:

• Scallions Coarsely Chopped, A Handful

• Carrot Grated, 1/4

• Cabbage Shredded, 1/4

• Fresh Lime Juice, 1 Lime

• Fresh Lime Zest, 1 Lime

• Sesame Oil, 1 TBSP

• Sea Salt, Pinch

• White Pepper, Pinch

• Fried Mantou Homemade, 4

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Equipment:

• Cast Iron Skillet / Pan

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Directions:

1. Please visit my "How To Make Shahi Garam Masala" page for the recipe.

2. Please visit my “How To Make Mantou / Bao / Turnover Bao" page for the recipe.

3. Please visit my "How To Make Gula Melaka Syrup" page for the recipe.

4. Make the chili crab mayo

5. Soak the dried red chilies in hot water until soft.

6. Once softened, remove seeds and blend with red onion, garlic, fresh chilies, lemongrass, candle nuts, galangal, and a splash of water into a paste.

7. Heat a pan and toast the belacan until aromatic.

8. Add in your chili paste and oil. Cook until the paste darkens and most liquid is gone.

9. Stir in ketchup, hoisin, and oyster sauce. Cook for a few minutes.

10. Add gula melaka syrup, salt, and white pepper. Taste and adjust.

11. Splash in the Chinese cooking wine to deglaze. Let it bubble for a few seconds.

12. Set aside to cool. Mix 1 part of this chili paste with 2 parts Kewpie mayo. Chill in fridge.

13. Make the crab patties

14. In a large bowl, combine crab meat, minced onion, grated garlic and ginger, all spices, eggs, and chopped coriander. Mix gently until just combined.

15. Shape the mixture into 4 burger patties.

16. Heat butter in a skillet and cook patties on both sides until golden and slightly crisp.

17. Tilt the skillet and baste with butter. Set aside.

18. Make the slaw:

19. Toss chopped scallions, shredded cabbage, grated carrot, lime juice and zest, sesame oil, salt, and pepper in a bowl. Chill in fridge until ready.

20. Assemble the burger:

21. Slice fried mantou buns in half.

22. Spread chili crab mayo generously on both top and bottom halves.

23. Place the crab patty on the bottom half. Top with slaw.

24. Close with the top half of the bun.

25. Serve immediately. Prepare for mess.

The real Chili Crab Burger...

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Recipe Video: