Sunday, August 24, 2008

PEA'S CREAMY BUTTER CRABS

Another 3 unlucky victims! Crabs must be in season, lucky me! Still selling at RM25 per kilo at the wet market. These three darlings only priced at RM22. They seemed to be much more agressive than the one I bought last week. My conclusion would be because these 3 darlings here were female crabs. Bad news for them, I just love challenges! I will skip the killing part, but for those who are interested to know how to dissect a crab, please click HERE.
1

I have been tempted to try this recipe from Kuali for quite some time but somehow I kept forgetting until Babe left me a reminder in her comment at my last crab post. I didn't follow exactly the recipe because the thought of using 200 gram of margarine in this dish sounded so artery clogging. If you wish to follow the recipe by Kuali, do click on the link above, otherwise you can follow the improvised recipe as follows:

Ingredients:
1kg mud crabs
100 gram butter
1 can evaporated milk
4-6 birds' eye chillies (leave whole and lightly smashed)
4 stalks curry leaves (leaves only)
1 1/2 tbs sugar
1 tsp salt
A dash of fish sauce
1 1/2 tbs corn flour mix with 1 1/2 tbb water

I regretted following the recipe for poaching my crabs. I find it wasteful to have all the crab essence thrown away after poaching it. For my next attempt, I will surely cook the crab in the creamy sauce.
2

Heat butter in a wok until melted then add the evaporated milk. I used a big and deep claypot for easy stirring. Add the curry leaves, chilli padi and seasoning. Gently simmer the mixture over a medium heat for 10 minutes. Keep stirring the mixture.
3

Add the corn starch and stir gently over a very low heat until sauce is thick and glossy in texture.
4

Throw in the crab and stir well and let it simmer for another minute. If you take my suggestion for not poaching the crab beforehand, then let it simmer for about 4-5 minutes. REMEMBER TO KEEP STIRRING.
5

The end result? Ta da......a very yummy pot of creamy rich flavourful butter crab.
6

I always find butter crab best to go with deep fried buns or mantou which you can easily get from the supermarket. I got mine from the wet market at RM4 for 6 pieces. Instead of having it deep fried, I had it pan fried with a little oil. The flower bun was really good. Very soft and fluffy on the inside and crispy on the outside. Too bad I threw away the wrapper, next time I will remember to take a picture of it.
7

Dip it with the creamy butter sauce.....mmm....heavenly sinful! The gravy is really really good, I can proudly claim that it is as good as 'restaurant standard', really no kidding! Sadly the crab didn't absorb much of the buttery gravy since it was poached. More reason for me to give it another try.
8

Still hungry for more crabs? Then, please drop by at:

50 comments:

CUMI & CIKI said...

wow.. must be the season for crabs huh? I just ate my fill this wkd too! i didn't know that shallow fry mantau could look so golden and nice... much healthier than deep fried too;D

daphne said...

pass me the bread and sauce now!

Mark said...

I love crab!And you can cook well...
mnn...

~Christine~Leng said...

crabs! my fav! u're really good, gal!
I'm so tempted to try!!

Simon Seow said...

craps, I love crab but only the shell please. Hey, year end coming, ^_^ any plan for Hairy? I missed it last year.

"Joe" who is constantly craving said...

wahlau eh..more crabs!..

yeah poaching seem such a waste hor..

did the mantau feel too oily? sometimes i feel if u pan fry, they soak in more oil then u deep fry..then again, this is coming from some1 who bearly does more then a pan fry..

sc said...

pea...that's it, your fate is sealed.. you Need to open a restaurant! hehehe

Lyrical Lemongrass said...

Looks lovely. Been meaning to try this recipe too, but I'll probably follow the improvised one. Thanks for the tips!

tigerfish said...

You do good crabs but don't do crabs good, don't you? :P

Terri @ A Daily Obsession said...

me thighs r quivering with anticipation...u go girl!

babe_kl said...

aww din invite me geh hehehe... i dun think i can cook this since i errrrmmm dunno how to handle live crabs :P

fatboybakes said...

wow, the recipe looks sinful. how do you stay so slim!

and i read somewhere its a myth that pan frying is better than deep frying wor. apparently pan frying absorbs even more oil....

Precious Pea said...

cumi & ciki: Reason that I didnt deep fried it is because I don't like to store and recycle used oil. I think putting it into oven would work as well.

daphne: Oppss...not a singly drop of sauce left..hehe.

Mark: Crabs are such wonderful creature, agree?

Christine: Do try. Very simple and so satisfying.

simon: You only take the shell??? I don't mind shell as long as it is loaded with roes. Yum Yum. You are right...Hairy Crab will be in season next month. Slurps! No plan yet but don't mind going together.

NJoe: I was tempted to keep the crab stock for soup but I dunno what to put inside so in the end, i poured it away. The mantau wasn't oily at all. Not too sure about the difference of pan fried and deep fried.

sc: Haha..am so flattered. Yes, the plan is under discussion but sadly, it won't be in Malaysia.

luscious lemongrass: OOoo...i believe with your creativity, you are going to improvised it further. Creamy butter salad with crab meat?

tigerfish: Hahahaha...well, this is what i call the food chain!

terri: More carrot cake?? ;)

babe: You can ask the seller to cut it up for you. They did asked each time i buy but of course, I rather do it myself.

Precious Pea said...

fbb: Ahem, slim?? Are you sure you know who you are leaving comment to? Hahaha!

I guess to prove the myth, let me try deep frying and pan frying the mantou at my next attempt.

wmw said...

Heehee...can compile and publish "101 ways to eat crab".

Live2Talk said...

Better than your fav restaurant, King Crab punya cooking style ;P

kat said...

Wahhh.. Pea, you're making me miss crabs and I don't even like to eat crabs that much! :D

There doesn't seem to be any mud crabs around here. No mud kwa.. only sand.. :P

There is only flower crab. Can we use those? And how do we choose a good, fresh one? I have never bought before because I don't how to choose. Feel like buying some to make crab soup. Since there is hardly any meat to eat, no point making sweet&sour or butter crab.. :(

Precious Pea said...

wmw: Good idea. Must hunt for publisher now.

live2talk: Hehehe...I can open QueenCrab in Melbourne soon.

kat: I think no mud crabs cos Muslim can only take flower crabs. I was told they can't eat those animals that live on both land and water. Flower crabs is good for steam egg and the sweetness will all released into the egg. I have not tried before cos I just couldn't get the texture right. As for whether the crab is fresh or not, nothing gets fresher than live crab.

Shell (貝殼) said...

pan fried is better & more healthier then deep fried~~not that oily

Jaded said...

Aisay.... this looks seriously good. If you open shop serving crabs anytime soon, let me know hor?

KY said...

wahhh looks really great! I should try this one of these days

sawleng@tm.net.my said...

Hi Ivy,

Got to your blog when I was goggling on a restaurant.

I like your blog, very interesting and I love the photos that you posted on your blog. You sound like a bubbly, happily married girl who enjoy food and travel. Sounds like a good lifestyle.

I am a new comer to blogging and am interested to have one for myself.

If I may ask and if you are free and don’t mind sharing them with me:

What are the advantages of having a blog?
How to create a blog?
What are the good information to include in a blog?
Which host is good and reliable? How about the charges?
I see lots of advertisement on blog and I heard you may earn commission if visitors click on the link. How does that work?
Do you know of any good reference or training that I may read/attend to learn more on blogging?

Sorry for the long list of questions, but I intend to have my own blog. I have interest in scrapbooking and would like to blog on this topic, inclusive of taking online order for cards, frame, etc.

Hope I do not take up too much of your time and hope to hear from you soon.

sawleng

Life for Beginners said...

I crown thee Queen of Crabs! Or just Queen CRAB (Chef of Really Appetizing Bites)? ;)

Precious Pea said...

Shell: Agree. I just hate storing used oil. Too waste to throw away but such a hassle to find jars to store them.

jaded: Sure sure..if i ever open a restaurant, I will surely get you guys to support me.

ky: I shall be looking forward to see how your crab goes. :)

sawleng: Harlow! Welcome to the blogging world. Since you have a long list of question, i will email you directly soon.

kenny: Hahaha...i like this title. I shall be named Queen C.R.A.Bs from now on. ;)

Big Boys Oven said...

I am now going coconut for crabs. .. . . craving for some now! it is a lready 2am walio! have to wait later! by the way have you see those square cupcakes that I make at my blog?

♥ ♡ Alvin ♡ ♥ said...

蟹女皇!! crabs come to your hand, sure die very worthy. haha... between i am crabs lover. :x

ling239 said...

Wow... more crabs!!!
aiyo now craving leh, where to find ah >.<"

mimid3vils said...

the recipe seem like quite easy, can use others like prawn for the butter cream sauce?

Yi May said...

I don't eat crabs but woah, the buns look tempting!!!!!!! Feed me!!!!!!

backstreetgluttons said...

we are proud to present you the honour of

Queen Crab 2008 , Shah Alam

Precious Pea said...

bbo: Love the notti cupcakes! So cute!

alvin: I think those crabs are so proud that they died beautifully. Hehehe.

ling239: No worries cos crabs are in season.

mimid3vils: Yes, big prawns would be good too. I had once the same sauce but slightly tangy with lime and kaffir lime leaves. It was equally as good, minus the richness.

yi may: Hahaha..then eating crabs will you would be so ideal, less fight more share!

bsg: Sniff..thank you....and I would like to thank the crabs, my knife, my chopping board, my....................................................

jason said...

Look easy to cook leh! *clap clap clap*

Nic (KHKL) said...

woah, got standard leh! yummy! i wonder if we can mix both margerine and butter. because i think butter gives a nice, fresh flavour while margerine is darn aromatic and rich...hehehe...

i'm smiling thinking about dipping the mantou into the butter cream. ;D

vialentino said...

omg...nice butter crab...thanks for sharing the recipe....i always plan to cook one day but till now, no time ler...

Tummythoz said...

Where d'u stay again? Neighbour's house for sale? Rent? Garden got space to set up camp?

Johnny Ong said...

hmmmmm this blog posting is too tempting. must report to www.blogger.com for its seductiveness

Jun said...

unlucky me too, cos i have no chance to taste ur cooking :(

sue said...

yummy ..i will try cooking them soon. May i know which wet market you bought the crabs n mantau. Issit at SS2 market cause thats near my house..lol

Can i buy the fresh crabs and only cook it for tommorrow's dinner . Will they stillbe fresh?
thanks

Hazza said...

I almost bought some fresh crabs today, inspired by your blog, but alas, decided to save the money instead ... just cant bear to part with the £15 to buy 3 crabs for the family! Anyway, I will get my chance come Octber when I visit my parents!

Jackson said...

oohhhh gosshh... my cough mixture!!

MeiyeN said...

oh god.... so yummylicoous! mama mia..........

noobcook said...

I love crabs and looking at your photo is setting off an instant craving ;) Cool blog u have :)

YilingL said...

looks delicious! seafood restaurant can close shops lo. haha.

Precious Pea said...

jason: Yes, this is one of the easiest way to cook crab, after the steamed method.

nic: Hmm..you have your point. I will try mixing butter with margarine next time.

vialentino: This dish doesn't need much preparation time. Do try.

tummythoz: Sadly, no houses for rent or sale next door. But I have 2 unoccupied rooms, want?

johnny: Oh no!! Don't ban me! I still have not blogged on black pepper crab, salted egg crab, marmite crabs, etc...YET! Hahaha!

jun: Why not? ;)

sue: I got it from SS2 wet market. Usually I buy it on the day i cook cos it would be a waste if it dies.

hazza: Wat? Wat kind of crab is that? Imported? Fuyoh..i advise you to wait till you are back!

jackson: Ada batuk tak?

meiyen: Hey girl! Long time no see!!

noobcook: Thanks for dropping by!

yilingl: Hahaha...on the way!!

sue said...

hiya ..cooked the crabs today and the sause tasted delish but the flesh of the crabs like very mui mui( soft ) , Does this means the crabs is not cooked enough Or the crabs are not fresh( crabs bought this morning , still alive but cooked at 9pm at night). How to see if the crabs is cooked huh..thanks

ai wei said...

waaaa! geng ler, buttery crab!

i think you can start compiling cook book of urs. it will make lots of money! hehehe

Precious Pea said...

sue: Which method did you used? Poach or cooked directly with the sauce? If crab is alive before you cook, then it should be mui unless you didn't cook it properly.

aiwei: Hahaha...no publisher wor.

sue said...

I cooked the crab directly with the sauce but keep stirring till the crab s are cooked but i did not cover the wok. Still don't know why the meat like mui mui wan ..not so nice to eat la cause like so soft, like whole piece want to melt away like that..lol
Any ideas ?
thanks
I like fatty crab restaurant..do u know which typw of crabs they used? Their not mui mui wan :)

kimiko said...

I've just cooked creamy butter crab but after the butter melt I add a chopped garlic. I mixed the planta and butter and a bit of oil so that the butter won't burn or become brown. I cooked directly with the sauce and like you said it is sinfully delicious. :-) Anyway thank u so much for the recipe. Mom and Dad enjoyed it so much.

Anonymous said...

I used prawn instead of crab and I must say OH MY! Really like restaurant standard. So yummylicious. Will definitely try it with crab next time. Thank you for the super yummy recipe :)

 

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