Singapore Chilli Crab Butter

The Singaporean street food classic of deep-fried mud crabs in a hot, sour, salty, sweet sauce is one of Mitch's desert island dishes.

Our chefs have packed all of those flavours into this butter using Cornish brown crab, red chilli, shrimp, garlic, ginger and soy. Wonderful melted over a fillet or chop of fresh fish, or stirred into mussels or shellfish, it's also the perfect barbecue addition. Charred bread smothered in Singapore chilli crab butter with a sprinkle of fresh chilli and coriander is a side dish that is more than worthy of being the main event.

Can I freeze it?
Milk, Sulphites, Crustacean, Wheat, Soy, Sesame, Mustard
May contain:
Jar Size:
Butter (MILK), Tomato Ketchup (SULPHITES), Brown Crab Meat (6%) (CRUSTACEAN), Ginger, Brown Sugar, Sunflower Oil, Red Chilli, Sriracha Chilli Sauce (may contain WHEAT, SOY, SESAME & MUSTARD), Shrimp Paste (CRUSTACEAN), Soy Sauce (SOY, WHEAT), Garlic
Shelf Life:
3 days - contains fresh crab

How to Cook

Fish loves butter. For many years it may have gone out of fashion but butter is a natural, healthy fat that is an incredible companion to seafood. We’ve created a range of butters with fresh herbs and spices like our Lime Pickle, Kedgeree or Bearnaise butters. They add flavour to your fish dish with minimal effort and are also wonderful with other proteins, vegetables, or just spread on thick sourdough toast.

Cooking with our butters is easy, simply warm the butter in a pan over a low heat, allowing it to melt gently and spoon over your cooked fish. Or, take your fish out of the oven just before it's cooked and put a spoonful of butter onto the fish. Put it back into the oven for just one final minute allowing the butter to melt before serving.