Tropi-Cali Chili Crab Rolls

Consisting of succulent crab meat, cooked in a spicy tomato based sauce, chili crab is known as the national cuisine of both Singapore and Malaysia. We've turned this dish into a sandwich, topped with vibrant tropical fruit for a modern, portable take on a local favorite.

Tropi-Cali Chili Crab Rolls

Total TimeTotal Time: 45 min

ServingsServings: 10


¼ cup cornstarch

½ cup DOLE® 100% Pineapple Juice

2 Tbsp peanut oil

2 cups shallots, minced

½ cup ginger, grated

½ cup garlic, minced

2 Tbsp Thai chili, minced

2 qts chicken stock

1 cup tomato paste

3 lbs crab meat, lumped

2 cups DOLE Tropical Fruit Salad in Juice, drained

3 Tbsp seafood seasoning

¼ cup green onion, thinly sliced

1 Tbsp lime juice

10 ea brioche hot dog buns, toasted


  1. In a small bowl, whisk the cornstarch and pineapple juice, and set aside.
  2. In a small rondeau pan, over a medium high heat, shallow fry the shallots, ginger, garlic and chili in the peanut oil for 2-3 minutes. 
  3. Add the chicken stock and tomato paste and stir to combine. Bring to a boil and add the pineapple cornstarch mix and whisk till it thickens.
  4. Cook for 5-10 minutes, then remove from heat and cool.
  5. Fold through the crab meat and allow to sit for 10 minutes.
  6. In a separate mixing bowl, combine the fruit, seafood seasoning, green onion, and lime juice.
  7. Serve the lump crab in a toasted brioche bun topped with tropical fruit salad and green onion mix.

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