Crab chili paste is a northern traditional food because of its unique flavor and taste. Further, it is mostly kept for a long period under sterilization condition. Comparison between chili pepper types and drying methods on the quality of chili paste products, the results showed that the obtained chili paste from green hot pepper (Capsicum furtescens) with grilling and bird chili (C. furtescens) with baking were changed to be greyish green with reducing both L* and b* values. The results were low because the products containing garlic, shallot and chili that are baked and grilled from heat treatment and changed to be darkness with mixed crab paste. Particularly, using bird chili with grilling and green chili (C. annuum) with baking gave the highest Aw value in chili paste. Due to heat processing affected free water of product to lose moisture in vapor form to the air in the environment. Finally, green chili and grilling sample is accepted by consumer especially salty and overall preference. The results indicated that green chili with grilling is suitable for further processing. Comparison between packaging types and thermal processes on the quality of the crab paste products, the results were found that using transparent retort pouch and sterilization were changed to be dark green with decreasing both a* and b*, gave the highest moisture and lipid contents. Due to sterilization affected pigment cell membrane of food directly when the product is heated water molecules vibrate quicker. Furthermore, using both transparent and thick retort pouches with sterilization gave the highest Aw value and pH as a result of heat treatment. Finally, sterilized sample is accepted by consumer especially texture and overall preference. Total viable count and yeast and mold of unheated chili paste were 1.92 x 10 CFU/g and 2.80 x10 CFU/g, respectively. The pasteurized and sterilized samples were not found total viable count and Salmonella spp., but were found Escherichia coli less than 3 MPN/g and Staphylococcus aureus and yeast and mold less than 10 CFU/g, which were acceptable criteria according to the Thai Community Product Standard (TCPS 293/2547). The results indicated that thick retort pouches with pasteurization and sterilization are suitable for further processing. Comparison between heat treatment and storage time on the quality of chili paste products, the results showed that trend of L * value was lower and trend of b * value was slightly higher. Moreover, ash and fiber contents had increased and decreased volatility from first day of storage period. Characteristic of crab chili paste packed with thickand transparent retort pouches and passed through sterilized condition had more darkness and mushy texture than pasteurized sample. All 4 samples had a sticking viscosity and leaked water, when they were opened from the bags. The fibers of the chili and shallots were visible clearly. Particularly, the samples were not found total viable count and Salmonella spp. but were found Escherichia coli less than 3 MPN/g while Staphylococcus aureus, yeast and mold less than 10 CFU/g throughout storage period. The results indicated that preparing, production, and storage stages of crab chili paste affected biological safety and the obtained product had physicochemical properties and sensory attributes that are accepted throughout storage period.