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Serving:  2 - 4 person

Preparation and cooking time: 45 minutes


2 pieces Mud Crabs (Cut and Cleaned)

1 can of Carnation evaporated creamer

3 stalks of curry leaves (use the leaves only)

3 spoon of butter or margarine

6 chili peppers (lightly smashed) 


Half teaspoon salt to taste

1 teaspoon sugar to taste

Thickening Solution (Optional)

1 tbsp Cornstarch 

3 tbsp Water


Step 1: Steam the crab for 15 minutes and set aside.

Step 2: Heat butter or margarine in a wok until melted then add curry leaves and chili peppers.

Step 3: As soon as you smell the aroma from the curry leaves and chili peppers, add in the evaporated creamer. 

Step 4: Toss the steam crab in to the wok and simmer the mixture over a medium heat for 5 minutes or until the thickness that you like. Add sugar and salt to taste.

Step 5: Add thickening solution and stir gently over a very low heat until sauce is thick in texture. (Optional)


Step 6: Enjoy! 


Tips: Toast some white bread or fried Chinese buns (mantou/馒头) to dip with the sauce.

Butter Milk Crab

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