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Recipe may contain gluten

Chilli Crab Rolls

Chilli Crab Rolls

This spicy sandwich is inspired by a Singaporean way of serving crab

No special equipment required.


  • 2 × tsp chiu chow chilli oil
  • 6 × salad onions, trimmed and finely sliced
  • 20g fresh root ginger, finally crushed
  • 1 × Thai red chilli, deseeded and finely sliced
  • 2 × tsp dark soy sauce
  • 1½ × tbsp tomato ketchup
  • 100g pack white crab meat
  • 2 × tbsp mayonnaise
  • 2 × hot dog rolls
  • 150g side salad


  1. Put the chilli oil (including a little of the sediment) in a small pan over a medium heat. Once hot, add ½ the salad onions, the ginger, garlic, the chilli and a pinch of salt. Cook for 2 minutes until soft. Add the soy sauce and ketchup. Cook for 2 minutes, then remove from the heat.
  2. In a bowl, mix the crab meat, most of the remaining salad onions and 1½ tbsp mayonnaise, then stir in the chilli sauce mixture; season. Cut open the rolls along the top, spread a little of the remaining ½ tbsp mayonnaise in each and add a little of the lettuce from the salad pack. Fill with the chilli crab mixture, then scatter over the remaining chilli and salad onions. Serve with the remaining salad, drizzle with a little extra chilli oil (or another dressing of your choice) if you liked.