The main ingredients are butter, evaporated milk, bird’s eye chilies, and curry leaves.
As the Christmas season approaches, I wanted to share with you a unique recipe for creamy butter crab with all of my readers. My family and friends raved over the creamy butter crab I served them last Christmas.
Everyone wanted to know what the recipe was. It’s a relatively new Malaysian dish, but it’s quickly becoming popular.
Butter, evaporated milk, bird’s eye chilies, and curry leaves are the fundamental ingredients of the dish popularized by King Crab in Kuala Lumpur. The curry leaves add a distinct and unusual taste to the butter and evaporated milk, both rich and creamy. The meal gets a little spicier thanks to the use of bird’s eye chilies.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 616 calories.
With this recipe, what are its complementary dishes?
Other Malaysian cuisines can be paired with this dish. The following recipes are great for a Malaysian meal and a simple midweek dinner.
- ASIAN CUCUMBER SALAD
- CUCUR UDANG (PRAWN FRITTERS)
- ASAM PEDAS FISH
- ACAR AWAK
- 3 tablespoons water
- 10 Chinese buns, mantou/馒头
- 1 1/2 cup evaporated milk
- 5 bird’s eye chilies, lightly pounded
- 2 lbs. mud crab
- 1 teaspoon cornstarch
- 1 teaspoon sugar or to taste
- 2 stalks curry leaves
- 1 stick butter
- 1/2 teaspoon salt or to taste
- Cut the crab into pieces after cleaning it. Pat the crab dry with paper towels. Once golden brown, remove the mantou from the oil and place it on a cooling rack. To remove excess fat, place the cloths on top of paper towels. Set aside the corn starch and water mixture. Set a wok over a medium flame to heat. Butter should be melted in a wok before curry leaves, and bird’s eye chilies are added. When the curry leaves and bird’s eye chilies begin to emit an aromatic scent, add the crab and continue to stir until the crab starts to turn color. It is time to add the milk and turn the heat down to low. Corn starch is used to thicken the creamy butter sauce after simmering for about 5 minutes. Serve the hot dish with the fried mantou on the side.
- My flogger friend Babe in the City KL provided me with this recipe based on Amy Beh’s recipe, which I’ve adapted.