Oral Allergy Syndrome Friendly Singaporean Chili Crab

Total time55 min

Prep time25 min

Cook time30 min

Oral Allergy Syndrome Friendly Singaporean Chili Crab

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the crab

2 whole dungeness or mud crabs (about 1.5 lb / 680g each), cleaned and halved
3 tbsp avocado oil, divided
Crisco Pure Canola Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil La Tourangelle Expeller-Pressed Grapeseed Oil 16.9 fl oz Spectrum Culinary Refined Expeller Pressed Organic Canola Oil 16 fl oz
See all
Chef's tip
Use the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.

For the sauce

6 fresh red chilies (such as fresno or long red), roughly chopped
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red chiles in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red chiles, tap it and change its rating to Red.
2-inch piece fresh ginger, peeled and roughly chopped
6 cloves garlic, roughly chopped
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tsp ground turmeric
1 can (14 oz) crushed tomatoes
Ingredient note
Canned crushed tomatoes are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid crushed tomatoes, tap it and change its rating to Red.
½ cup low-sodium chicken broth
2 tbsp coconut aminos
1 tbsp honey
1 tbsp rice vinegar
1 tsp fish sauce
1 tbsp tapioca starch
2 tbsp water
2 large eggs, lightly beaten
½ tsp salt, or to taste

For serving

3 stalks green onion (green tops only), thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.
crusty bread or steamed rice, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the chilies, ginger, and garlic in a food processor or blender and pulse to a coarse paste, scraping down the sides as needed.
2
Heat 2 tbsp of the avocado oil in a large wok or wide deep skillet (12–14 inch) over high heat until shimmering. Add the crab pieces in a single layer and sear, turning once, for 3–4 minutes per side until the shells turn bright orange-red. Transfer the crab to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!