• Singapore blue swimmer crab with Vegemite (Born to Cook: Jack Stein Downunder)Source: Born to Cook: Jack Stein Downunder

This Singaporean classic is given an Aussie makeoever and an umami hit at the same time with the addition of Vegemite. 






Skill level

Average: 4 (10 votes)

If blue swimmer crab isn’t available, substitute for what is local to your area. 


  • 2 kg blue swimmer crab, cooked
  • 4 tbsp sunflower oil
  • 4 garlic cloves, finely chopped
  • 1 2.5 cm fresh root ginger, finely chopped
  • 3 medium-hot red Dutch chillies, finely chopped
  • 4 tbsp tomato ketchup
  • 2 tbsp dark soy sauce
  • 1 tsp Vegemite
  • 150 ml (5 fl oz) water
  • 2 spring onions, cut into 5 cm (2 inch) pieces and finely shredded length ways
  • Handful of chopped fresh coriander

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring a big pot of salted water to the boil and submerge the crabs for five minutes.

Finely chop ginger, garlic and the chillis. Set aside.

Drain and dry off the crabs and set aside. Prep the crabs for the pot by removing the heads and hard mouth-parts from the internal structure and quartering the bodies.

In a deep pan set to medium high, heat the sunflower oil and place the sectioned crab into the pan. Roast the shells off for 3 to 4 minutes to intensify the flavours before adding the rest of the ingredients. Pass the shells off into another bowl and leave the remainder of the oil in the pan.

Add the garlic, ginger and chilli to the pan with the old oil, then add the ketchup, dark soy, a dash of water and a teaspoon of Vegemite. Let that simmer together for 30 seconds and then add the crabs back in, including the runoff juices. Cover the pot and let it steam for 5 minutes. The sauce should reduce to a single-cream consistency.

Chop the spring onion and fresh coriander roughly.  Spoon the crab out into a bowl, sprinkle over with garnish and serve.