Shermay’s Easy Singapore Chilli Crab Dip

A super-easy short-cut method for an iconic Singaporean dish, served with steamed and/or fried Chinese bread buns.


  • 1 bottle tomato sauce (Huber’s Butchery)
  • 1 tin crab meat, pasturised, claw/lump (Huber’s Butchery)
  • 1 jar Cilicuka Original, or Extra Hot if you prefer it spicier
  • 2 eggs (Huber’s Butchery)
  • Black peppercorns, freshly ground, to taste
  • Sea salt, to taste


  1. In a non-stick pan, empty the jar of tomato sauce.
  2. Empty the entire jar of Cilicuka. Stir together and bring to a simmer.
  3. In a bowl, crack and beat two eggs.
  4. Pour a stream of the beaten egg into the simmer sauce, then slowly stir. This will create a feathering-effect and help to bind/thicken the sauce.
  5. Empty the tin of crab meat into the sauce (it is already cooked, cleaned, shelled and de-boned).
  6. Taste then season with freshly ground pepper and salt.
  7. Serve with steamed and/or fried mantou (Chinese buns).

Tip: This sauce can also be served with pasta.

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