Creamy Butter Garlic Crab
Creamy Butter Garlic Crab! An amazingly flavorful crab curry cooked with fresh crab, loads of butter, and garlic.
- Author: Debjani Chatterjee Alam
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 People 1x
- Category: Crab
- Method: Cooking
- Cuisine: Indo-Chinese
- 4 Fresh Crab (broken into pieces)
- 1 Tbsp. Garlic paste
- 10 Garlic Pod
- 5 Green Chilli
- 4 Tbsp. Butter
- 1 Tsp. Garlic powder
- 2 Tsp. Dried Parsley
- 200ml Fresh Cream
- 2 cup Chicken Stock (click for the recipe)
- 2 Tsp. Black Pepper Powder
- 1 Tsp. Turmeric Powder
- 1.5 Tsp. Salt or to taste

- Wash Crabs thoroughly.
- Boil 2 liters of water and add crab along with turmeric powder and a little salt.
- Now cover the pot with a lid and boil for 3-4 minutes.
- Switch the flame off and discard the water.
- Now chop half of the garlic and make a paste of the rest.
- Meanwhile heat butter in a pan.
- Now add chopped garlic followed by garlic paste and cook for around 2 minutes.
- Add Black pepper powder and salt followed by dried parsley and garlic powder, and stir occasionally.
- Lower the flame and add Crabs and green chili and shallow fry for a minute.
- At this point add fresh cream and mix thoroughly.
- Now add 2 cups of Chicken Stock and cover the pan with a lid and cook over low flame for 15 minutes.
- Add some more Parshley and adjust the pepper if needed.
- You can add green chili at this stage as well if you want the butter garlic crab less spicy.
- Once the gravy thickens switch the flame off.
- 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 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 enhance 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.
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