Creamy Sauce Butter Crabs

READY IN: 50mins
Recipe by KitchenManiac

I like this method of cooking crabs, it works for prawns too. Yummy stuff for a special occassion that doesn't involve much work. Which is always good. *wink*

Top Review by Marmee-of-3

This dish (I used prawns) is a 'must have' whenever we go to our favourite chinese restaurant. Now that i tried it, I can't believe that its so easy to make and sooooo cheap compared to what the restaurant charges(actually i feel quite cheated LOL). And i can say this is equally good as any 'restaurant' quality. To all of you out there reading this.... do try it. You will like it. Thanks KitchenManiac for saving me $$$.

Ingredients Nutrition


  1. Clean crabs and steam them, then drain well.
  2. Remove the pincers and crack with a pestle.
  3. Trim the legs and cut each crab into four pieces.
  4. Set aside.
  5. Heat margarine in a wok until melted then add the milk.
  6. Gently simmer the mixture over a medium heat.
  7. Add the curry leaves, hot chilli and seasoning.
  8. Simmer for 10–15 minutes.
  9. Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture.
  10. Return crabs to the mixture and cook over a very low heat for about 1 minute.
  11. Dish out the crabs with the curry leaves, chilli padi and a little of the sauce.
  12. Serve immediately.

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