Recipe: Creamy Butter Crab
2 lbs. mud crab (dungeness crab or stone crab is a great substitute)
1 1/2 cup evaporated milk
1 stick butter
1 teaspoon sugar or to taste
1/2 teaspoon salt or to taste
3 tablespoons water
1 teaspoon corn starch
2 stalks curry leaves (you can get the curry leaves at Indian grocery stores)
5 bird’s eye chilies (lightly pounded)
10 Chinese buns (mantou/馒头)
Clean the crab and cut into pieces. Use paper towels to pat dry the crab. Deep-frying the Chinese buns or mantou to golden brown and set aside. Lay them over paper towels to soak up excess oil. Mix the corn starch with water and set aside.
Heat up a wok to medium heat. Melt the butter in the wok before adding the curry leaves and bird’s eyes chilies. As soon as you smell the aroma from the curry leaves and bird’s eye chilies, add in the crab and stir continuously until the crab starts to turn color. Add the evaporated milk and cover the wok and turn the heat to low. Simmer for about 5 minutes, and then add in corn starch to thicken the creamy butter sauce.
Dish out and serve hot and the fried mantou.
This recipe is an adaptation of Amy Beh’s recipe, courtesy of by my flogger friend Babe in the City KL.