butter crab

It's been a while since I last blog about cooking. Well last night my son who is recovering from fever, requested butter crab. Poor sick boy must get what he craves. So this morning I got up early, went out to pasar and came back with 2 kg of flower crabs, fat-looking and freshly caught , or at least that's what the seller said. Honestly I don't know how to select good crab. Do you?

I started work immediately. I used the recipe for butter prawns and just adjusted it to get a wet sauce. And when it's done and we tucked in...wow! very very fat crab it turned out. The flesh was so thick. And indeed fresh. The original recipe is to deep-fry but I steamed it instead to cut down the fat a bit. But I would say honestly its much, much, much yummier fried.

Incase anyone might want to try, I put the recipe here :

ingredients

1 1/2 kg flower crab

enough oil for deep frying

2 tablespoon butter

6 sprigs curry leaves

5 cloves garlic (chopped)

6 bird's eye chillies (chopped)

4 egg yolks

400ml evaporated milk

1 teaspoon salt

1 teaspoon fish sauce

1/4 teaspoon chicken stock

1 tablespoon sugar

to prepare

Deep fry crab until it change color. Crack the shell a bit (optional). Drain and set aside.

Beat egg yolks in a bowl with the milk and chicken stock.Set aside.

Heat butter in a pan until it slowly melt. Add the garlic and chillies. Stir a while. Throw in the curry leaves. Slowly pour in the egg yolks mixture and keep stirring. Turn the fire low. Add in salt, fish sauce and sugar. Keep stirring until the mixture thickens.

Arrange crabs on a dish and drizzle the sauce on top. Eat while hot !