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Creamy Butter Crab Recipe

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Recipe: Creamy Butter Crab
Ingredients:

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)

Method:

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.

Cook’s Note:

This recipe is an adaptation of Amy Beh’s recipe, courtesy of by my flogger friend Babe in the City KL.

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51 COMMENTS... read them below or add one

  1. ChichaJo

    This looks scrumptious! I love these crab dishes but I’m always to scared to make them and I have no idea why! You make it look so simple! :)

  2. Food For Tots

    This creamy butter sauce goes well with prawn and chicken too. It is my favourite! Can’t wait to grab the crab in KL. Luvly dish!

  3. Marc @ NoRecipes

    Oh man those look good! I haven’t had good crab since moving out east, but I may have to make a run to one of the fish markets in Chinatown to look for some now!

  4. Rasa Malaysia

    DocChuck – yes, blue crabs will work fine too, but they are not that meaty. But yes, you can try it out and let me know the results. :)

    • Janet

      Hi, were you able to find the recipe for “crab and mayonnaise” hot dish? This dish is so good and I can’t seem to find it anywhere. There is also this dish made and its called “coconut shrimp”. It uses a small shrimp and they are fried and made crispy. Then they make this thick, white coconut sauce over the shrimp and slightly mix this is another that is so very good. Can you please help me out with these. No one at the buffet speaks English well enough to understand what I want.

      Thank you so much
      Janet

  5. Anonymous

    Hi, this is a great new idea for the holidays. My family is always in for a new treat and often experiment new recipes for the holidays. (Yes, turkey and meatloaf are quite boring compared to this!). Last year, we tried some Asian-themed dishes and everyone in the family loved it. Gotta bookmark this. Thank you for this wonderful dish.

    Helen @ Seattle

  6. Tummythoz

    Sadly if I'm to buy live crabs I may just put them on leash & keep as pets. =(
    Lucky this dish is easily available around KL. =D

  7. Manger La Ville

    This sounds like a new fabulous way to prepare my Dungeness crab. Crab is my favorite and this recipe looks great.

  8. Joanne

    I am the lucky one, I tasted it, yes, the one Rasa Malaysia cooked. I can tell you that it is very tasty, go and try out the recipe now!!!

    • Zas – stick butter is just regular butter. Bird’s eye chilies are also known as chili padi in Malaysia, just one of the many variation of fresh hot pepper available. You can always substitute with what’s available in your local grocery store. Hottest preferred :)

  9. wm1

    Birds eye chilies are way to hot for this recipe. Most are 100,000 plus S units hot. Regular cayenne is about 35,000. Think about it.
    Regards, Bill
    Juliet Mae Spices

  10. kenny

    I’m a big fan of your web site. Tried several recipes so far and just got done cooking this crab dish while my wife was asleep. She’ll be up in less than an hour for her morning shift and i’m packing her lunch of creamy butter crab…..this ought to get me plenty from the wife. Thank you so much.

  11. Sone

    You mean got to use up whole piece of butter (taking a regular butter is abt 10cm x 5cm x 5cm)? Isn’t that going to be alot? Will it be too oily?

    • Sone – in the US, butter is sold in sticks.

      1 stick of butter = 1/4 pound
      1 stick of butter = 1/2 cup
      1 stick of butter = 8 tablespoons
      1 stick of butter = 4 ounces
      1 stick of butter = 113 grams

  12. Dewi

    Tried this out on mum and aunt for lunch today, and it was delicious! I just added more chillies, smashed 2 garlic cloves and some halved shallots to the frying process. Served it with angel hair pasta tossed in evoo with chopped parsley on the side. Thank you for sharing this superb recipe. So easy to cook, but impresses the guests!!

  13. Rachel

    Hello Bee,

    Thanks for this lovely recipe – tried it for dinner earlier & it was a hit ! Definitely making this a regular dish for our family meals. Super easy to make too ;-)

    Looking forward to trying out your other recipes, especially the coconut shrimp….

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