Creamy Curry Butter Crab

Optional Serving

• Steamed white rice or garlic butter rice

• Chinese buns (mantou) lightly fried or toasted

• Fresh cilantro for garnish

• Lemon wedges

Instructions

1. Prep the Crab

1. If your crab isn’t already cleaned/cut, ask your fishmonger to split it into halves or large pieces, crack the claws slightly for easier eating.

2. Pat the crab pieces dry with paper towels — removing excess moisture helps the sauce cling and reduces spatter.

3. Set aside the crab pieces while you prepare the sauce base.

2. Sauté Aromatics & Build Sauce

4. Heat a wok or large deep skillet over medium heat. Add the butter (and oil if using) until it melts and begins to bubble gently.

5. Add the minced garlic and stir for ~30 seconds until fragrant (do not burn).

6. Add the bird’s eye chilies and curry leaves, stir for another ~30 seconds until the leaves smell aromatic and the chilies start to soften.

7. Pour in the evaporated milk (or cream), then add sugar, salt, and pepper. Stir to combine and allow the sauce to come to a gentle simmer.

8. Give the cornstarch‑water mixture a quick stir then pour it into the sauce to thicken. Stir until the sauce coats the back of a spoon. If too thick, add a splash of water; if too thin, continue simmering gently to reduce.

3. Cook the Crab

9. Add the crab pieces into the simmering sauce, gently turn to coat with the sauce. Cover the pan, reduce heat to medium‑low, and cook for 8–12 minutes, turning halfway, until the crab shells turn bright orange‑red and the meat is fully cooked (internal temperature ~63 °C/145 °F).

10. Uncover in the last minute, stir gently so the sauce coats the crab thoroughly and thickens further around the shell. Taste and adjust seasoning (salt, pepper, sugar) as desired.

4. Serve

11. Remove from heat. Transfer crab and sauce to a large serving dish or plate. Garnish with fresh cilantro and optionally a squeeze of lemon juice.

12. Serve immediately with steamed rice, fried mantou or crusty bread to soak up the luscious sauce. Provide napkins and crab crackers for an enjoyable, messy feast.

Tips for Success

• Use live or very fresh crab for maximum flavour and quality.

• Dry ingredients thoroughly — a wet crab piece can cause sauce splatter when cooking.

• Don’t burn the butter/garlic — keep heat moderate to protect delicate aromatics.

• Customize spice level — adjust the amount or slicing of bird’s eye chilies according to your heat preference.

• Thicken sauce thoughtfully — the cornstarch will continue to thicken once off heat, so stop when it’s slightly looser than you prefer.

• Serve immediately — the shell and sauce are best fresh; the sauce may separate if left too long.

• Have serving essentials ready — napkins, seafood crackers, and perhaps small plates will enhance the experience.

Variations

• Creamy Curry Butter Crab with Coconut Milk: Replace part of the evaporated milk with light coconut milk for a mild tropical twist.

• Herb & Garlic Butter Crab: Reduce chilies, omit curry leaves, and add chopped parsley/rosemary for a Western‑style butter sauce.

• Chili‑Garlic Butter Crab: Boost heat by adding chilli paste or fresh red chilis and reduce evaporated milk for a sharper spicy sauce.

• Vegetarian “Butter Crab” Alternate: Use large mushrooms or cauliflower florets in place of crab for a plant‑based version with the same sauce base.

Storage & Reheating

• Storage: Leftover crab with sauce should be stored in an airtight container in the fridge up to 24 hours (seafood quality declines quickly).

• Reheating: Gently reheat in a pan over low heat, adding a splash of milk or water if the sauce has thickened or separated. Avoid microwave if possible to preserve texture.

• Note: The shell may lose crisp appeal on reheating; best enjoyed fresh.

What to Serve With This Dish

• Steamed Jasmine or Basmati rice — absorb the sauce beautifully.

• Fried mantou (Chinese steamed buns) — perfect for dipping in sauce.

• Steamed vegetables (bok choy, snow peas) — lighten the meal and complement richness.

• A crisp green salad with lime‑dressing — adds freshness to balance the buttery flavours.

Nutrition Facts (Approximate per Serving)

Based on this recipe (4 servings) — values may vary with exact crab size, butter amount, milk type:

• Calories: ~ 550‑620 kcal

• Protein: ~ 35‑40 g

• Fat: ~ 35‑40 g (includes saturated fat from butter/milk)

• Carbohydrates: ~ 8‑12 g (minimal)

• Note: This is a richer dish — consider lighter sides when serving.

FAQs

Q: Can I use pre‑cooked or frozen crab?
A: You can, though flavour/texture will differ. If pre‑cooked, reduce the sauce cooking time and gently warm the crab rather than full‑cook.

Q: My sauce separated after cooking — what happened?
A: Butter and milk‑based sauces may separate if overheated or cooled too quickly. Ensure moderate heat, stir constantly and serve promptly.

Q: What if I don’t have fresh curry leaves?
A: Fresh curry leaves add distinctive aroma; if unavailable, you may omit but expect slightly different flavour. Dried leaves are not a perfect substitute.

Q: Is this dish very spicy?
A: The heat comes from bird’s eye chilies. You can reduce their number or remove seeds to lower the spice level while retaining flavor.

Conclusion

This creamy curry butter crab recipe brings indulgence and seafood flair to your home kitchen. With a sauce that’s buttery, rich and aromatic, and crab pieces that soak up every bit of flavour, this dish is perfect for a special occasion or an exciting dinner treat. Crack the shells, gather the sauce, and serve with sides ready to soak up every drop. Your friends, family — and your tastebuds — will be delighted.

Happy cooking and don’t forget the extra napkins! 🦀✨