Chili crab is a Singapore and Malaysian seafood classic, a whole mud crab cracked open and cooked in a glossy, slightly sweet, spicy tomato and chili gravy thickened with beaten egg. It looks dramatic, tastes amazing, and is genuinely a mess to eat. At 450 kcal for half a crab with sauce, it is not the worst thing in the world, but do not let the word "crab" fool you into thinking this is some low-calorie health food. The crab meat is lean, sure. But the sauce is built on ketchup, sweet chili sauce, and a generous pour of wok oil, and that is where most of the damage happens. Worth flagging: these numbers are a ballpark estimate because solid nutritional data for chili crab is basically non-existent. Different hawkers use different amounts of oil and sauce, so treat 450 kcal as a reasonable middle-ground, not gospel.
What actually moves the number is the oil and the sauce. Some stalls are heavy-handed with the wok oil, which alone can push your portion past 200 kcal before you even count the crab. The sweet chili and ketchup base adds another 100-plus kcal for 60g of sauce, and people mop that up. The bread is where it gets serious though: two steamed mantou add about 160 kcal, taking you to 610 kcal total. Two fried mantou, which soak up oil, push it to 650 kcal. Swap to a bowl of white rice and you are at 680 kcal. If you want to keep it lower, eat the crab plain with no bread and go easy on scooping up the gravy. The crab meat itself is genuinely high protein and not the problem here.