Mouth-Watering Crabs In Creamy Butter Curry Gravy

This is my first attempt in making this dish and I'm glad that it turned out to be yummylicious! It has the right level of spiciness and aromatic buttery milky flavor with a hint of fragrant curry leaves smell. For those who's afraid of the milky smell from the butter and milk, don't worry, you won't get it in this dish (or it won't be so obvious, depending on your sensitivity towards the 'milky'ness).

In this dish, I've used 2 cans of evaporated milk. You may find this as a lot but this is ensure that I will have enough gravy for dipping later on. And since this is the only dish we are having for dinner, I've added enoki mushrooms and okra for a more complete meal. You may omit the vegetables if you want.

The fried garlic and its oil are truly a great enhancer. It has played a big role in making this dish a yummylicious one. Thank you, Mr. Fried Garlic and Miss Garlic Oil!

And it will be good if you have a claypot and portable stove at home. I used them to serve and to keep the gravy hot. (Be sure to set it at the lowest flame.) We had a great time bonding with our family over this piping hot creamy sauce and hot steamed mantau buns.

How To Clean Crab
This video below was taken in 2008 when i posted my Stir-fry Butter Sauce Crabs recipe in my other blog, AGP. My hubby, back then my boyfriend has offered to show my readers on how to kill & clean a crab. You may refer to this method but my hubby has now discovered an easier method which is to open from the side instead of bottom. Just need to be careful of its spikes. And it will be easier to use the knife than the scissors. (apparently, he's wiser now.. )

(Note: We need to keep the crab alive until the very last moment to maintain its optimum freshness.)


Prep Time  : 50 mins
Cook Time : 40 mins
Total Time : 1 hour 30 mins
Serves       : 3 - 4 pax

1/3 tub Uncle Wan's Curry Mix
4 medium-sized mud crabs
7 tbsp butter
1 tbsp chopped garlic
1 tsp sugar
1 tbsp fish sauce
1 tsp chicken stock granules
4 sprig curry leaves
8 bird's eyes chili (lightly bruised, keep whole)
2 cans evaporated milk (390g/can)
200ml water
4 slices cheddar cheese slice
Salt to taste

Vegetables of your choice (optional)
Steamed mantau buns (optional)

Fried Garlic
2 tbsp oil
1 tbsp chopped garlic

Steam the crabs
1. Clean the crabs thoroughly and arrange on a deep plate. Steam for 8 - 10 mins. You will have roughly 3/4 cup of liquid in the deep plate from the steaming. The process of steaming has infused the crabs with the condensation water, leaving a pure crab-flavored juice. Keep it, you will need this yummylicious juice to enhance your dish.

Fried the garlic
2. Heat oil in a wok and fried the garlic until light golden. Dish up together with the garlic oil and leave aside. (The hot oil will continue to cook the garlic and it will turn deep golden as it cooled).

Making the sauce
3. On the same wok, melt the butter. Add in chopped garlic and bird's eyes chili. Stir fry untill fragrant, approx. 15 secs. Then add in the curry leaves and continue to stir-fry until all flavors has combined, approx. 30 secs. At this point, your whole kitchen will be filled with this aromatic buttery and curry leaves smell.

4. Stir in evaporated milk, water and the pure crab-flavored juice, and bring to a boil.

5. While waiting for the sauce to boil - In another saucepan, fry Uncle Wan's Curry Mix with roughly a tablespoon of oil. Keep frying until fragrant. Off the heat and leave aside, keeping it in the saucepan.

6. When the butter sauce has come to a boil, add in the fried curry mix and stir till combined. If you have vegetables, you may add in at this point. (I used enoki mushrooms and okra)

7. Add in the cheddar cheese slices when the vegetables are partially cooked. Continue to cook until the cheese has melted, then add in the seasoning.

8. Lastly, add in the crabs and gentle stir to coat the crabs, approx. 10 secs. Sprinkle the fried garlic and drizzle with garlic oil. Serve with hot steamed mantau buns.

Always buy live crabs, not frozen ones.

● If you have bought the crabs a day earlier from your cooking day, keep them alive in a pail or basin with salted water just enough to submerge their leggies.

● For optimum freshness, cook the crabs within an hour after cleaning them. (Usually, I cook the crabs within half an hour after cleaning them. This is to maintain its freshness and avoid stale smell).

Additional Note:
● Uncle Wan's Sauce gives people restaurant-tasting sauces which they can use at home.

Uncle Wan Uncle Wan's Curry Mix
Price: RM5.00/ tub
Facebook: Uncle Wan's Sauce

If interested, kindly contact
Uncle Wan @ 016-331 7733/ 016-250 1136.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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