Creamy Butter Crab

Name: Creamy Butter Crab
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2 lb mud crab (or Dungeness / stone crab); 1.5 cup evaporated milk; 1 stick butter; 1 tsp sugar; 0.5 tsp salt; 3 tbsp water; 1 tsp cornstarch; 2 stalk curry leaves; 5 piece bird's eye chilies, lightly pounded; 10 piece Chinese buns (mantou); 2 cup oil (for deep frying)

Crab in a rich, fragrant butter and evaporated-milk sauce spiked with curry leaves and bird's eye chilies — served with fried mantou for mopping up every drop.

30 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

533

Calories

46g

Protein

13g

Carbs

32g

Fat

Scale recipe

4 servings

Original recipe

Ingredients11 items

Produce

🌿curry leaves2 stalk

🌶️bird's eye chilies, lightly pounded5 piece

Seafood

🦀mud crab (or Dungeness / stone crab)2 lb

Dairy

🧈butter1 stick

Bakery

🍞Chinese buns (mantou)10 piece

Pantry

🥛evaporated milk1½ cup

🍬sugar1 tsp

🌽cornstarch1 tsp

🛢️oil (for deep frying)2 cup

Spices

🧂salt½ tsp

Other

💧water3 tbsp

Instructions

1
Clean the crab and cut it into pieces; pat dry with paper towels.
2
Deep-fry the Chinese buns (mantou) until golden brown, then drain on paper towels and set aside.
3
Mix the cornstarch with the water and set aside.
4
Heat a wok over medium heat and melt the butter.
5
Add the curry leaves and bird's eye chilies; as soon as they smell aromatic, add the crab.
6
Stir continuously until the crab starts to change color.
7
Add the evaporated milk, cover the wok and turn the heat to low; simmer for about 5 minutes.
5:00 timer
8
Season with the sugar and salt, then stir in the cornstarch slurry to thicken the creamy butter sauce.
9
Dish out and serve hot with the fried mantou.

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CuisineMalaysian