Back Chili de cangrejo Spanish خرچنگ چیلی Persian Chili de crabe French Kepiting cabai ID チリクラブ Japanese Yuyu pedhes JV 칠리 크래브 Korean Cancer e capsicis Latin Čili krabis Latvian/Lettish ചില്ലി ക്രാബ് Malayalam
 A plate of chilli crab | |
| Type | Seafood |
|---|---|
| Place of origin | Malaysia,[1] Singapore[1] |
| Associated cuisine | Malaysia,[1] Singapore[1] |
| Created by | Cher Yam Tian (Singapore's version) |
| Serving temperature | Hot, with a side of mantou |
| Main ingredients | Crab, chilli, egg |
| Variations | Black pepper crab |
Chilli crab (Chinese: 辣椒螃蟹; pinyin: làjiāo pángxiè; Malay: ketam lada, ketam cabai, ketam cili) is a Southeast Asian seafood dish that is widely associated with the cuisines of both Malaysia and Singapore.[1] The widely known version of chili crab today could be traced back to the 1950s in Malaysia and Singapore.[1] Mud crabs are commonly used and are stir-fried in a semi-thick, sweet, and savoury tomato-and-chilli-based sauce.