Creamy Butter Curry Crab 

Ingredients

For the Crab

• 1–1.2 kg fresh crab (cleaned and cut into pieces)

• 1 tbsp oil

• 1 tbsp butter

• Salt & pepper to taste

For the Creamy Curry Sauce

• 3 tbsp butter

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 1 tbsp ginger, minced

• 1 ½ tbsp curry powder

• ½ tsp turmeric (optional, for deeper color)

• 1 cup heavy cream (or evaporated milk for lighter version)

• ½–1 cup coconut milk (optional, but adds richness)

• 1 cup seafood broth or water

• 1 tbsp soy sauce

• 1 tbsp fish sauce (optional for umami)

• 1 tsp sugar

• 1 tbsp lemon juice

• Fresh parsley or cilantro (for garnish)

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Instructions

1. Prepare the Crab

1. Clean the crab thoroughly and cut into 4–6 pieces.

2. Heat oil and 1 tbsp butter in a large wok or skillet.

3. Add crab pieces and sauté for 4–5 minutes until the shells turn bright red.

4. Season lightly with salt and pepper.

5. Remove and set aside.

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2. Make the Creamy Curry Base

1. In the same pan, melt 3 tbsp butter.

2. Add chopped onion and sauté until soft and translucent.

3. Add garlic and ginger; cook until fragrant (about 1 minute).

4. Stir in curry powder and turmeric, sauté for 30 seconds to release aroma.

5. Pour in seafood broth and mix well.

6. Add heavy cream + coconut milk (if using).

7. Add soy sauce, fish sauce, and sugar.

8. Simmer for 5–7 minutes until sauce thickens slightly.

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3. Add the Crab Back In

1. Return the crab to the pan.

2. Toss gently to coat every piece in the creamy curry sauce.

3. Simmer for 10–12 minutes on low heat so the crab absorbs the flavor.

4. Taste and adjust seasoning (more curry, salt, or sugar as needed).

5. Add lemon juice at the end for brightness.

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4. Serve

1. Transfer the crab to a serving dish.

2. Pour extra sauce over the top.

3. Garnish with lots of fresh chopped parsley or cilantro.

4. Serve with:

   • steamed jasmine rice

   • garlic bread

   • noodles

   • or crusty baguette to dip in the sauce

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Notes

• Heavy cream creates the thick, rich texture; coconut milk adds sweetness—use both for best results.

• Crack the claws slightly before cooking so the flavor penetrates.

• You can add chili flakes or fresh chili for a spicy version.