Butter Crab Receipe Originally From Malaysia
3 large crabs, cleaned, cut, washed and drained; 1 can evaporated milk; 3 tbsp. butter; 3 sprigs curry leaves; ½ tbsp. minced green chillies (optional); 1/4 tsp brown sugar.
3 slices bread: Heat oil in a medium sized wok and when very hot deep fry the bread till brown and crisp on both sides. Takes less than a minute. Drain and keep aside.
Heat the butter in a large wok. Lower heat to medium and saute the curry leaves for a minute or two until crisp. Add the crabs, chillies, sugar and evaporated milk and cover and cook until the crabs change colour. This takes about 5 minutes. Serve with deep fried bread. Simply Scrumptious and don’t worry about making a mess at the table. This is one dish you will thoroughly enjoy.
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