Crab season is here again. If you are tired of same old steam/boil crab, or the deep fry, saute version, try this buttery crab– it is finger licking good especially the sauce! This recipe requires very few ingredients, one of the must have is curry leaves. If you can get curry leaves I strongly recommend you to give this recipe a try.
Creamy Buttery Crab Recipe (original recipe from Rasa Malaysia— ingredients written in black is original version, with my modification written in blue)
2 lbs. mud crab (dungeness crab or stone crab is a great substitute)— I use 2 Dungeness crabs, about 2 lb each
1 1/2 cup evaporated milk— I use 1 small can
1 stick butter— will try to cut down to 3/4 stick next time
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)
2 cloves garlic– finely chopped (I add garlic for more flavor)
10 Chinese buns (mantou/馒头)— I served it with steam rice instead of buns
- Clean the crab and cut into pieces. Use paper towels to pat dry the crab. If serving with buns, 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, garlic 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, add salt and sugar to taste, then add in corn starch to thicken the creamy butter sauce. Dish out and serve immediately with buns or steam rice.
Note: I tried the recipe using jumbo prawns/tiger prawns instead of crabs, the result is good too but lack of the fresh seafood sweetness as with crabs.