Creamy Butter Crab
Ingredients
The crab
-
2
lbs
mud crab, dungeness crab or stone crab
The sauce
-
1 ½
cup
evaporated milk
-
1
stick
butter
-
1
teaspoon
sugar
-
½
teaspoon
salt
-
3
tablespoons
water
-
1
teaspoon
cornstarch
-
2
stalks
curry leaves
-
5
pieces
bird’s eye chilies
The accompaniment
-
10
pieces
Chinese buns, mantou
Instructions
- Clean the crab and cut it into pieces, then pat it dry.
- Deep-fry the Chinese buns until golden brown and set aside.
- Mix the cornstarch with water and set aside.
- In a wok, melt the butter over medium heat, then add the curry leaves and bird's eye chilies.
- Once fragrant, add the crab and stir until it starts to change color.
- Add the evaporated milk, cover, and simmer on low heat for about 5 minutes.
- Stir in the cornstarch mixture to thicken the sauce, then serve hot with the fried buns.
Nutrition Facts (estimated)
Servings
4
Calories
533
Total fat
32g
Total carbohydrates
13g
Total protein
46g
Sodium
1242mg
Cholesterol
222mg
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