Best 6 Creamy Sauce Butter Crabs Recipes

CREAMY SAUCE BUTTER CRABS

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.

CREAMY SAUCE BUTTER CRABS

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.

CRAB LEGS WITH GARLIC BUTTER SAUCE

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.

CREAMY GARLIC BUTTER SAUCE

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.

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

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.

CRAB IN CREAM SAUCE

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.