Creamy Sauce Butter Crabs Recipes

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CREAMY SAUCE BUTTER CRABS



Creamy Sauce Butter Crabs image

Provided by Amy Beh

Categories     Fish and Seafood Dishes

Time 40m

Yield 4 servings

Number Of Ingredients 8

1.5kg crabs, preferably mud crabs
200g margarine
1 can evaporated milk
20-25g bird´s eye chillies (chilli padi), leave whole and lightly smashed
4 stalks curry leaves, use leaves only
1/2 tsp salt
1/2 tsp sugar
1 tbsp corn flour mixed with 1½ tbsp water

Steps:

  • Clean crabs and poach them, then drain well. Remove the pincers and crack with a pestle. Trim the legs and cut each crab into four pieces. Set aside.
  • Heat margarine in a wok until melted then add the milk. Gently simmer the mixture over a medium heat. Add the curry leaves, chilli padi and seasoning. Simmer for 10-15 minutes. Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture.
  • Return crabs to the mixture and cook over a very low heat for about 1 minute. Dish out the crabs with the curry leaves, chilli padi and a little of the sauce. Serve immediately.

Nutrition Facts : Calories 2600 cal

CREAMY SAUCE BUTTER CRABS



Creamy Sauce Butter Crabs image

I like this method of cooking crabs, it works for prawns too. Yummy stuff for a special occassion that doesn't involve much work. Which is always good. *wink*

Provided by KitchenManiac

Categories     Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 kg crabs, preferably mud crabs (you can substitute with prawns)
200 g margarine
1 (250 ml) can evaporated milk
8 hot chili peppers, leave whole and lightly smashed
4 stalks curry leaves, use leaves only
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornflour, mixed with
1 1/2 tablespoons water

Steps:

  • Clean crabs and steam them, then drain well.
  • Remove the pincers and crack with a pestle.
  • Trim the legs and cut each crab into four pieces.
  • Set aside.
  • Heat margarine in a wok until melted then add the milk.
  • Gently simmer the mixture over a medium heat.
  • Add the curry leaves, hot chilli and seasoning.
  • Simmer for 10–15 minutes.
  • Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture.
  • Return crabs to the mixture and cook over a very low heat for about 1 minute.
  • Dish out the crabs with the curry leaves, chilli padi and a little of the sauce.
  • Serve immediately.

Nutrition Facts : Calories 819.6, Fat 49.6, SaturatedFat 12.3, Cholesterol 311.8, Sodium 1938.1, Carbohydrate 17.7, Fiber 1.5, Sugar 5.1, Protein 74.6

CRAB LEGS WITH GARLIC BUTTER SAUCE



Crab Legs with Garlic Butter Sauce image

I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.

Provided by Tamaralynn

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 20m

Yield 2

Number Of Ingredients 6

1 pound Snow Crab clusters, thawed if necessary
¼ cup butter
1 clove garlic, minced
1 ½ teaspoons dried parsley
⅛ teaspoon salt
¼ teaspoon fresh-ground black pepper

Steps:

  • Cut a slit, length-wise, into the shell of each piece of crab.
  • Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 1 g, Cholesterol 274.2 mg, Fat 37.5 g, Fiber 0.2 g, Protein 43.6 g, SaturatedFat 17.1 g, Sodium 1030.7 mg, Sugar 0.1 g

CREAMY GARLIC BUTTER SAUCE



Creamy Garlic Butter Sauce image

This garlic and butter cream sauce is restaurant worthy and is ready in 10 minutes! Serve over your favorite pasta.

Provided by Dan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 2

Number Of Ingredients 7

⅓ cup butter
2 teaspoons minced garlic
1 tablespoon all-purpose flour
1 cup whole milk
1 pinch dried oregano
1 pinch dried basil
1 pinch dried parsley

Steps:

  • Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Whisk in flour and stir until combined and the flour loses its raw smell, 30 seconds to 1 minute. Gradually whisk in milk, oregano, basil, and parsley, and bring to a simmer, 3 to 5 minutes. Continue cooking, stirring constantly, until thick, about 5 minutes.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 10.3 g, Cholesterol 93.5 mg, Fat 34.8 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 21.7 g, Sodium 269.8 mg, Sugar 5.6 g

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD



Creamy Lemon Butter Sauce for Fish and Seafood image

This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon.

Provided by MARIA MAC

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 5

1/2 cup white wine
1 shallot, minced
1 cup butter, cut into pieces
1/2 cup whipping cream
1 lemon, juice of

Steps:

  • In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
  • Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
  • Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

Nutrition Facts : Calories 2159.5, Fat 228.3, SaturatedFat 144, Cholesterol 651.1, Sodium 1674.8, Carbohydrate 13.2, Fiber 0.1, Sugar 2.6, Protein 5.1

CRAB IN CREAM SAUCE



Crab in Cream Sauce image

A very good hot starter.

Provided by pam123

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Melt 25g (1 oz) of the butter in a heavy 900 ml (1 1/2 pint) saucepan. Stir in the flour and amalgamate well. Slowly stir in the milk and boil gently to make a smooth thick sauce.
  • Stir in the mace, salt and pepper. Mix in all the crab and bring just to the boil. Stir in the cream and check the seasoning. Pour into 4 small buttered ovenproof dishes and sprinkle each with breadcrumbs and then Parmesan cheese. The dishes can wait in the refrigerator for several hours before cooking
  • Dot the top of each dish with the remaining butter and stand the small dishes in 1 cm ( 1/2 inch) of water in a baking tray. Bake for 10 minutes in a preheated oven at 200 °C / 400 °F Gas 6. The tops should be crisp and golden brown and the crab thick and creamy.

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