There is something irresistible about a polystyrene box filled with live mud crabs. Especially when they are going for only rm16 or rm17 a kilo. I stood around to observe. A lady chose five and her bill was under rm20. Not bad, I thought. I resolved to get some … and I did … today.
I bought chilies and ginger with every intention of cooking our usual sweet and sour chilli crabs. As soon as I got home, I suddenly remembered the creamy butter crabs I loved so well. I’ve never cooked it before so this would be a first. And I didn’t even have a recipe. So I consulted the Internet and went out again to get the requisite butter and milk.
Then I killed the crabs – another first. Thank goodness they didn’t kick up a fuss so I don’t have to feel that guilty. After picking chilies and curry leaves from the garden, I was ready to heat the wok.
Here’s the recipe I adapted from what I found on the net:
1 kilo mud crabs (wash and cut)
250 gm butter (1 slab)
400 gm evaporated milk (1 can)
3 cloves garlic, chopped finely
6 chili padi
7 stalks curry leaves (murraya koenigii) – remove the stems
2 slices cheese (optional)
½ teasp salt
1 teasp sugar
1 teasp cornflour + ¼ cup water for thickening
1. Deep fry the crabs in hot oil till the shell turns red. Dish out.
2. In another pan, melt the butter. Add the garlic, chili and curry leaves and fry for 3 minutes.
3. Add the milk and simmer for 10 minutes till it turns a bit glossy.
4. Add salt and sugar. Add the cheese and thickening.
5. Add the crabs and coat well with the sauce. Dish out and serve immediately.
My niece who is leaving for the US soon came to have some and finished more than half the portion.
The verdict? She gave it the thumbs up. “Ace!” she said. Ahhh, such a sinful recipe, but it warrants a repeat, surely?
This is the website I referred to: http://zulkifly.com/2009/08/food/recipe-for-creamy-sauce-butter-crabs/