Butter Milk Crab

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.

We Crabee are a big fan of seafood especially crabs. However, we noticed that many times, restaurants serve crabs that are no longer fresh and charge a premium price for it. You might be thinking now "but I see the crabs swimming in the fish tanks when I'm at the restaurants, how are they not fresh?"

Well, here's what you don’t know...



Copyrights © 2018 Crabee.


All Rights Reserved


  • Facebook
  • Instagram