Butter Crabs & Lobsters Recipe (Serves 2–4)

🦀 Ingredients:

Seafood:
• 1 whole crab (about 1–1.2 kg), cleaned and chopped
• 1 lobster (or 2 tails), halved or cut into chunks
(You can sub with all crab or all lobster if preferred)

Butter Sauce Base:
• 100g (1 stick) unsalted butter
• 4 cloves garlic, minced
• 5–8 curry leaves (optional but amazing)
• 2 bird’s eye chilies or 1 red chili, sliced (optional for heat)
• 1 tbsp evaporated milk or heavy cream
• 1–2 tsp sugar
• 1/2 tsp salt, or to taste
• 1 tsp light soy sauce (optional)
• 1/2 tsp white pepper or black pepper

For thickening (optional):
• 1 egg yolk, beaten (for a creamy swirl)
• OR
• 1 tsp cornstarch mixed with 1 tbsp water (for a thicker sauce)

⸻

🔥 Steps:
1. Prepare the seafood:
• Clean and chop the crab. Split the lobster if whole.
• Steam or boil the seafood until nearly cooked (~5–6 mins). Set aside. (This helps remove excess moisture.)
2. Make the butter sauce:
• In a wok or large skillet, melt the butter over medium heat.
• Add garlic, curry leaves, and chilies. Sauté until fragrant (1–2 mins).
• Stir in evaporated milk/cream, sugar, salt, and pepper. Simmer gently for a minute.
3. Thicken the sauce (optional):
• Add beaten egg yolk slowly while stirring (for creamy ribbons), OR
• Add the cornstarch slurry for a glossy, thicker finish.
4. Toss the seafood:
• Add in your crab and lobster pieces.
• Toss and coat well in the butter sauce. Let everything simmer for another 3–5 minutes until the flavors soak in.
5. Serve:
• Plate up hot, spooning extra sauce over the top.
• Serve with steamed jasmine rice, mantou buns, or crusty bread.