Chilli & White Pepper Butter Crab – 红白蟹

With Singapore’s National Day approaching soon…We felt a need to pay tribute to iconic local dishes while commemorating this joyous occasion. So, what better way than to whip up an iconic local dish (with a slight twist) ?!

We’ve all heard of chili crabs and black pepper crabs. To represent the red and white colours on our flag, we experimented with the idea of a white pepper crab dish. The spiciness of white pepper combined with rich tasting butter and cream turned out totally awesome!

Best way to enjoy this dish? Tuck in with the whole family while watching National Day Parade on TV!

Also, check out the awesome appliances and diningware from Metro that we used for the recipe as well :-

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  • Servings: 6

  • Time: 1hr 15mins

  • Skill: Intermediate


  1. 2.4 kg mud crabs (divide into two portions)

  2. 1 packet mantou (Chinese steamed buns)

  3. 2 tbsp melted butter

  4. Fresh coriander

  5. Chilli crab sauce:

  6. 3 tbsp oil

  7. 6 red chillies

  8. 6 shallots

  9. 6 cloves garlic

  10. 20g ginger

  11. 180g ketchup

  12. 1 tbsp oyster sauce

  13. 1 tbsp tauchu (fermented soya bean paste)

  14. 600 ml chicken stock

  15. 1 egg

  16. White pepper butter crab sauce:

  17. 3 tbsp oil

  18. 20g white peppercorns

  19. 5g coriander seeds

  20. 6 shallots

  21. 6 cloves garlic

  22. 20g ginger

  23. 2 tbsp scallop sauce

  24. 400 ml chicken stock

  25. 100 ml cooking cream

  26. 40g butter

  27. 2-3 tbsp cornstarch solution


  1. Clean and wash 2.4 kg mud crabs, divide into two portions

  2. Add to blender, 6 red chillies, 6 shallots, 6 cloves garlic and 20g ginger

  3. Blend into fine paste and set aside

  4. Do the same for another batch but without the red chillies

  5. Grind 20g white peppercorns with 5g coriander seeds into powder, and set aside

  6. Brush 1 packet mantou (Chinese steamed buns) with melted butter

  7. Air fry for 5 minutes at 200°C

  8. Stir fry until fragrant, add 180g ketchup, 1 tbsp oyster sauce, 1 tbsp tauchu (fermented soya bean paste) and 600 ml chicken stock

  9. Mix well and bring to boil

  10. Add first portion of mud crabs (1.2kg) and coat with sauce

  11. Bring to boil, cover for 6 - 8 minutes

  12. Crack and beat an egg, plate mantous with fresh coriander

  13. Once crabs are cooked, transfer crabs to one side of the plate, but keep the sauce in the wok

  14. Add beaten egg and stir until sauce thickens

  15. Pour sauce over crabs

  16. Heat 3 tbsp oil in new wok, add blended paste without chillies

  17. Stir fry until fragrant, add white pepper coriander seeds powder and 2 tbsp scallop sauce

  18. Stir fry and mix well, then add 400 ml chicken stock, 100 ml cooking cream and 40g butter

  19. Add the second portion of mud crabs (1.2kg) and coat with sauce

  20. Melt butter, mix well and bring to boil

  21. Bring to boil, cover for 6 - 8 minutes

  22. Once crab is cooked, thicken sauce with 2-3 tbsp cornstarch solution

  23. Transfer white pepper butter crab to the other side of plate