Butter Garlic Crab is gigantic king crabs fresh from the Indian Ocean, awash in butter, and seasoned with garlic and pepper
It doesn’t trace its roots to Chinese, Continental or Indian cuisines. It comes from Butter Land, a borderless place that thrives on the premise that something tastes nice with melted butter. A deliciously easy dish, a big crab is dunked in boiling hot water and cooked for many minutes. Then it’s drowned in plenty of butter garlic sauce that seeps into each nook and cranny and coats each morsel of the flesh. Crack open the crab and take a bite. You’ll know immediately that sweet crabmeat and butter may be a combination created by the gods.
RECIPE:
Ingredients:
2 - large crabs (alive)
1 whole pod - garlic ( finely chopped)
2 to 3 - green chillies (slit)
2 to 3 tbsp - butter
1 tbsp - olive oil
salt to taste
How To Make:
1.Wash the crabs thoroughly (with the help of a toothbrush).
2.Boil sufficient water in a heavy bottomed vessel.
3.Add the crabs and little salt.
4.Remove the crabs after about 2 to 3 minutes.
5.Very carefully remove the crabs and shell them.
6.Scoop out the unwanted things from the crabs.
7.Crack the pincers. Heat the wok.
8.Add olive oil and then the butter.
9.Add garlic and sauté till pink.
10.Add green chillies. Saute for few seconds.
11.Add the crab and little salt. Mix gently.
12.Cover with a lid having some water on it. Simmer.
13.Check after 5 to 7 minutes.
14.The crab will turn slighlty reddish pink in colour.
15.Cover and continue cooking on a low flame for 6 to 8 more minutes.
16.Check at regular intervals.
17.Cook till done. Serve hot.
*from variety sources