IntroductionImagine cracking open a juicy crab, the shell splintering, juices mixing with a rich, buttery, slightly spiced sauce that’s begging to be soaked up with crusty bread or steamed rice. That’s exactly what this creamy curry butter crab delivers. From the first time I tried the dish at a Malaysian‑Singaporean restaurant, I was hooked: the way the butter and curry leaves infuse every bite, the gentle heat from bird’s eye chilies, and the luxury of seafood done right. Whether you’re looking to impress guests or treat yourself, this recipe brings flavour, texture and indulgence to the table.
Why You’ll Love This Dish
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Decadent sauce — butter + evaporated milk (or cream) make the sauce silky, luxurious and perfect for crab. Rasa Malaysia
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Bold aromatics — curry leaves, bird’s eye chilies, garlic add depth and spice that elevates it beyond “just butter crab”. ✮ The Food Dictator ✮
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Satisfying seafood experience — using whole crab or large pieces makes it fun, interactive and restaurant‑style at home.
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Great for sharing — perfect for a special dinner or gathering where you want a statement dish.
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Flexible accompaniments — works equally with steamed rice, mantou, crusty bread or garlic noodles.
Ingredients
For the Crab & Sauce
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1 kg (≈2.2 lb) fresh mud crab (or Dungeness crab / large blue crab), cleaned and cut into large pieces
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3 Tbsp unsalted butter (about 45 g)
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1 cup (≈240 ml) evaporated milk (or heavy cream for extra richness)
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5 bird’s eye chilies (cili padi), lightly bruised or finely chopped
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10–12 fresh curry leaves
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3 garlic cloves, minced
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1 tsp sugar (adjust to taste)
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Salt and freshly ground black pepper, to taste
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2 tsp cornstarch mixed with 1 Tbsp water (for thickening)
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1 Tbsp vegetable oil (if needed for initial sauté)
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Optional: 1 tsp fish sauce or chicken seasoning powder for extra umami. ✮ The Food Dictator ✮+1
