Chef Emmanuel Stroobant pays tribute to Singapore’s unofficial national dish with this delectable recipe.  

(Serves 6)


For dough

Flour [250g]
Butter (room temperature) [150g]
Salt [4g]
Sugar [5g]
Egg yolk [1]
Milk [20ml]


  • Combine flour and butter.
  • Add salt and sugar. Then add egg yolk and mix until incorporated.
  • Add milk slowly.
  • Flatten and wrap dough in cling film. Set for 2 hours.
  • Once ready, roll out to 3mm thick and blind bake at 180°C for 20 minutes.


For Crab:

Celery [1 stalk, peeled and diced]
Carrot [1, peeled and diced]
Onion [4g peeled and diced]
2 live Kegani or 1 mud crab [1kg]


  • Bring 4 litres of water to boil with celery, carrots and onions.
  • Blanch crab for 15 minutes. Remove crab from water.
  • Pick the meat, egg and fat.

For Sauce:

Garlic [3 cloves, peeled]
Shallot [3, peeled]
Chilli padi [6]
Red chilli [6]
Dried chillis [10, soaked in water for 2 hours]
Soy sauce [50ml]
Crab stock or water [400ml]
Sugar syrup [50ml]
Tomato ketchup [50ml]
Eggs [6]
Olive oil [50ml]


  • Blend garlic, shallot and all chillies to a paste
  • Add 200ml crab stock of water
  • Fry the paste in olive oil until thick and fragrant. This may take 8-10 minutes
  • Add remaining stock, sugar syrup and tomato ketchup and cook for 1 minute.



  • Place picked crab meat on the tray.
  • Combine sauce with eggs. Cover crab meat with egg sauce.
  • Bake at for 180°C for 12 minutes.

View the recipe in issue 05 of our
food and beverage e-magazine here: