Creamy Butter Crab
Creamy Butter Crab recipe - The basic ingredients consist of butter, evaporated milk, bird’s eye chilies, and curry leaves.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs (1kg) 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 cornstarch
- 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)
Instructions
- 1
Clean the crab and cut it into pieces. Use paper towels to pat the crab dry. Deep-fry the Chinese buns or mantou until golden brown and set aside. Lay them on paper towels to soak up excess oil.
- 2
Mix the cornstarch with water and set aside. Heat a wok over medium heat. Melt the butter in the wok, then add the curry leaves and bird's eye chilies. As soon as you smell the aroma from the curry leaves and chilies, add the crab and stir continuously until it starts to change color.
- 3
Add the evaporated milk, cover the wok, and turn the heat to low. Simmer for about 5 minutes, then add the cornstarch to thicken the creamy butter sauce. Dish out and serve hot with the fried mantou.