Creamy Butter Crab Recipe
December 02nd, 2008 51 Comments

Creamy Butter Crab Recipe

Creamy Butter Crab
Creamy Butter Crab pictures (2 of 5)
The holiday season is just around the corner and I wanted to share a special recipe with you: creamy butter crab. Last Christmas, I served creamy butter crab to my friends and family and they couldn’t get enough of it. Everyone was asking for the secret recipe. Creamy butter crab is a fairly new Malaysian creation and has gotten popular these past few years. Made popular by King Crab restaurant in Kuala Lumpur, the basic ingredients consist of butter, evaporated milk, bird’s eye chilies, and curry leaves. The curry leaves lend a distinct and exotic flavor and complement the richness of butter and evaporated milk. The bird’s eye chilies add an extra kick to the dish. I used mud crab for my recipe as they are widely available in Asia and Australia. However, dungeness crab or stone crab would work very well, too. This holiday season, do try preparing something foreign, exotic and new. Creamy butter crab is served with fried Chinese buns or mantou, so everyone will have a great time sopping up the creamy butter sauce with the fried buns while devouring the crab. I am sure your family, friends and guests will be in for a delicious treat!

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51 comments... read them below or add one

  1. ChichaJo says:

    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. Chocolate Shavings says:

    That looks delicious! I am bookmarking this for the next time I can get my hands on some fresh crab!

  3. Manggy says:

    Wowie!!! Just dish out the crab with anything chili and I am THERE! :)

  4. Salt N Turmeric says:

    The photos are amazing! Loved the color of the crabs.

  5. Food For Tots says:

    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!

  6. DocChuck says:

    Do you think that our Maryland
    Chesapeake Blue Crab would work as well?

  7. babe_kl says:

    hahaha guess what? i havent try the recipe yet, tend to eat this at restaurants :p

  8. Marc @ NoRecipes says:

    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!

  9. Rasa Malaysia says:

    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 says:

      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

  10. Anonymous says:

    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

  11. Tummythoz says:

    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

  12. veron says:

    I love mud crabs…they are the tastiest!

  13. Manger La Ville says:

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

  14. Foodista says:

    This looks very easy to make. We’ve done some easy crab recipes at Foodista before and this looks right up our alley! Thanks for posting!

  15. daphne says:

    I love how red and fresh these crabs looked..and with butter? A sure winner.

  16. Joanne says:

    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!!!

  17. xin says:

    wow the crabs look gorgeous! i am drooling like crazy

  18. Jescel says:

    wow, i can already picture myself licking my fingers after wiping up the whole serving…. looks so yum’o!

  19. Lori Lynn says:

    Wow. Wonderful. I never use evaporated milk, anxious to try…Photos are so engaging!

  20. allenooi says:

    i like crab but i am not really good at eating it. so i eat less most of the time.

  21. heidi says:

    omg this looks amazingly good. I’m gonna cook this really, really soon.

  22. Jas says:

    I hv tried this ages ago in Shanghai restaurant in Vancouver..they opt d curry leave & used lots of onion instead..

  23. jin says:

    how much is 1 stick of butter?

  24. Zas says:

    hey i just wanna know what is stick butter and bird’s eye chilies

    • 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 :)

  25. Jellz says:

    Whar’s evaporated milk?

  26. ok says:

    what type of crab could i use as a substitute in southern spain?

  27. wm1 says:

    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

  28. jun says:

    i would like to ask whats the best substitute for curry leaves if its not available. tnx

  29. kenny says:

    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.

  30. Sone says:

    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

  31. Pingback:Creamy Buttery Crab « Queen of the Chennaults

  32. Lala says:

    Hi so i don’t need any oil to cook this? i am thinking of using prawns instead.

    • Yeah, just follow the recipe. The butter is already greasy enough so you don’t need oil. Prawn will work just fine but not as great tasting compared to crab.

  33. PY says:

    Will it be ok if I’m using King crab instead?

  34. Dewi says:

    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!!

  35. Sharon Adelman says:

    I do wish there’s an option to print out these recipes.

  36. Gourmet Secrets says:

    Great recipe, also the colors looks amazing and it seems tasty..

  37. Florence says:

    Can I use Sri Lankan crab? which is better mud or Sri Lankan crab?

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  40. Rachel says:

    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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