• Skip to primary navigation
  • Skip to main content
Debjanir Rannaghar
  • Debjanir Rannaghar
  • Recipe Index
  • Recipe Videos
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Twitter
    • YouTube
menu icon
go to homepage
  • Debjanir Rannaghar
  • Recipe Index
  • Recipe Videos
  • About
    • Facebook
    • Flickr
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Debjanir Rannaghar
    • Recipe Index
    • Recipe Videos
    • About
    • Facebook
    • Flickr
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » International Recipes » Anglo-Indian Recipes

    Creamy Butter Garlic Crab

    September 25, 2018 By Debjani Leave a Comment

    Jump to Recipe·Print Recipe

    I hand-picked some fresh crabs last week from the nearby market and ended on making a few family favorites. the months of  August and September are perfect for getting Crabs with roe at least in Kolkata. I use it quite often in my kitchen to make various dishes. A few hand-picked crabs; loads of cream, butter, and garlic, and the result is nothing but heavenly. I am talking about the Creamy Butter Garlic Crab here at this moment. I made this dish a few days back along with the Crab Biryani.

    %creamy %Butter %Garlic %Crab %debjanir %Rannaghar

    Creamy Butter Garlic Crab; Indian or Malaysian or Cantonese or Indo-Chinese?

    Both I and Mehebub love the creamy texture, richness of butter, and the smell of garlic together with properly cooked Crab. Pasta too loves crab and she enjoyed the  Creamy Butter Garlic Crab thoroughly along with fresh garlic bread. However, the version of this dish I cooked is neither Malaysian version nor Cantonese but Indo-Chinese. I do use Turmeric powder while cleaning the crab and needless to say the gravy is subtly flavored with turmeric.

    %creamy %Butter %Garlic %Crab

    This dish calls for very basic ingredients as Crab itself is having strong flavors. Moreover, I have used fresh cream along with salted butter and loads of Garlic to make the gravy. In addition to that, I prefer slow-cooking to get the flavors just the way I like it.

    Some dishes are characterized by the subtle taste of the limited spices used along with the crab. Crab, Garlic, Butter, and Cream has distinct flavors and hence it is better not to use spices in excess. Extra spices may suppress the basic flavor. Even in restaurants, they don't use many spices while making the Creamy Butter Garlic Crab. I use black pepper and parsley apart from salt to make this crab delicacy.

    %Butter %Garlic %Crab

    Here's how I make Creamy Butter Garlic Crab at home:

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    %creamy %Butter %Garlic %Crab %debjanir %Rannaghar

    Creamy Butter Garlic Crab


    • Author: Debjani Chatterjee
    • Total Time: 40 mins
    • Yield: 4 People 1x
    Print Recipe
    Pin Recipe

    Description

    Creamy Butter Garlic Crab is a famous Asian crab delicacy.


    Ingredients

    Units Scale
    • Fresh Crab: 3-4 (broken into pieces)
    • Garlic paste: 1 Tbsp.
    • Garlic Pod: 10
    • Green Chilli: 5
    • Butter: 4 Tbsp.
    • Garlic powder: 1 tsp.
    • Dried Parsley: 2 Tsp.
    • Fresh Cream: 200ml
    • Chicken Stock: 2 Cup (click for the recipe)
    • Black Pepper Powder: 2 Tsp.
    • Turmeric Powder: 1 Tsp.
    • Salt: to taste

    Instructions

    1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/09/making-Creamy-Butter-Garlic-Crab.jpg"][/url]
    2. Wash Crabs thoroughly.
    3. Boil 2 liters of water and add crab along with turmeric powder and a little salt.
    4. Now cover the pot with a lid and boil for 3-4 minutes.
    5. Switch the flame off and discard the water.
    6. Now chop half of the garlic and make a paste of rest.
    7. Meanwhile heat butter in a pan.
    8. Now add chopped garlic followed by garlic paste and cook for around 2 minutes.
    9. Add Black pepper powder and salt followed by dried parsley and garlic powder, and stir occasionally.
    10. Lower the flame and add Crabs and green chili and shallow fry for a minute.
    11. At this point add fresh cream and mix thoroughly.
    12. Now add 2 cups of Chicken Stock and cover the pan with a lid and cook over low flame for 15 minutes.
    13. Add some more Parshley and adjust the pepper if needed.
    14. You can add green chili at this stage as well if you want the butter garlic crab less spicy.
    15. Once the gravy thickens switch the flame off.
    16. Serve Creamy Butter Garlic Crab hot with Garlic bread or Garlic rice.

    Notes

    I prefer to break the crab into the body and leg for the ease of cooking and serving.
    Turmeric the powder is optional however it has anti-allergic properties and hence I use a pinch of it to avoid allergy.
    Boiling Crab with salt and turmeric powder is optional however this process is advisable to follow to avoid allergy.
    Both Garlic powder and parsley are optional however enhances the flavors if added.
    You may skip Cream and substitute it with soy milk or almond milk for a dairy-free version.
    You may substitute Chicken Stock with Vegetable stock or water. I prefer to use homemade Chicken Stock.
    Adjust spices such as black pepper or green chili according to taste.

    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Category: Crab
    • Cuisine: Indo-Chinese

    Nutrition

    • Serving Size: 100g
    • Calories: 311
    • Sugar: 1.7g
    • Sodium: 1668mg
    • Fat: 20.1g
    • Saturated Fat: 9.4g
    • Carbohydrates: 9.5g
    • Fiber: 0.6g
    • Protein: 24.3g
    • Cholesterol: 31mg

    Did you make this recipe?

    Share a photo and tag us at @foodofdebjani — we can't wait to see what you've made!

    Recipe Card powered byTasty Recipes

    Butter Garlic Crab Video Recipe by Debjanir Rannaghar

     

    Other Seafood/ Fish dishes from Debjanir Rannaghar:

    • Kolkata Style Chilli Fish (also known as Chili fish)
    • Magur Macher Rosha (Also known as Bengali Magur fish curry)
    • Malabar Fish Curry (also known as Kerala Fish Curry)
    • Bhetki Begum Bahar (also known as Fish Begum Bahar)
    • Pabda Mach-er Tel Jhal (also known as Pabda Fish Curry)
    • Barishali Ilish (also known as Ilish Barishali)
    • Doi Maach (also known as Fish in Yogurt Curry)
    • Biyebarir Fish Butter Fry (also known as Bhetki Batter Fry)
    • Bhapa Ilish (Also known as Steamed Hilsa Fish)
    • Doodh Maach (Also known as Fish with Milk )
    • Bhetki Macher Dum (Also known as Bengali Bhetki Curry)
    • Mayonnaise Bhetki (Also known as Baked Bhekti with Mayonnaise)

    Have you tried the Crab Biryani Recipe from Debjanir Rannaghar!

    Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar, and also, you can tag me at @foodofdebjani.

    You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar.

    *This post may contain affiliate links.

     

    « Crab Biryani | Crab Dum Biryani | Nandu Biryani
    Creative ideas to decorate your celebration cake »

    Sharing is caring!

    • Facebook
    • Twitter
    • LinkedIn
    • Email
    • Print

    About Debjani

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Follow us

      Contact

      • Contact

      Copyright © Debjanir Rannaghar 2022

      We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy