We used to eat Butter Cream Lobster at a Chinese restaurant here and it was delicious. However, because of lack of customers the owner moved to California and away with the only authentic Chinese restaurant here. Now, we have to drive to Denver in order to eat dim sum or any authentic Chinese dishes. It's an hour drive away and thus can't have authentic Chinese dishes as frequent as we like. :(
Okay, back to my butter cream crab legs. Since butter cream went so well with lobster, I was thinking why not try it with crab legs? Away from the norm such as Chili Crabs, Black Pepper Crabs or even Ginger Scallion Crabs, why not try something different for a change? And tada....this dish was created.
The verdict: Yummy! It's definitely more fattening than the other version, but hey it's okay once in a while. :)
My Butter Cream recipe for about 2 lb crab legs:
1/2 stick of butter (about 56gm)
1 Tbsp. canola oil
4 cloves garlics, chopped
2cm piece of fresh ginger, chopped
1 to 2 tsp. chicken stock granules
Salt to taste
1/2 - 3/4 cup heavy cream
1 tsp. cornstarch + 2 tsp. water (as Thickener)
Just follow the list of ingredients to add into the wok.
Sounds delicious! And the pic looks great! :)
ReplyDeleteHi Ching
ReplyDeleteYour butter cream crab legs look delicious! I think it might work with salmon or cod or fresh scallops too. Would it be ok if you shared the recipe for the butter cream? Thank you so much in advance :-)
Tatiana
Dear Little Corner of Mine,
ReplyDeleteGood Job! I don't even know how to cook a crab.
I have seen live crabs in the Asian market but I have never attempted to cook crabs. The kids love to look at the crabs. Little Dragon even imitates the crab, real funny to watch her walk like a crab.
p/s
Have you tried soft shell crabs?
You had me drooling.
ReplyDeleteI can't imagine having no authentic Chinese food around me :O
ReplyDeleteThink I have had butter crabs before but butter cream..that's quite new for me...yumz.
Thanks V. :)
ReplyDeleteThanks Tatiana. Yeah, it's good on spagetti top with pan-fried scallops too! Will type up the recipe soon. But since I created this dish, the recipe is by estimation, ok.
Hi Lee Ping,
Yeah, I bet it's funny to watch little dragon walks like a crab. :D Btw, I used frozen crabs here. Have yet to kill the live crabs yet.
We normally eat the deep-fried soft shell crabs in a Japanese restaurant for about $8 each. Then, the other day I saw a box of soft shell crabs (about 8) selling for $20 in an asian market. Hmmm...should I buy and try deep-fry it myself?
Cooking Ninja,
Hehe... that's the purpose of it right? ;P
Tigerfish,
I don't think I have seen butter cream crabs selling in a restaurant too, that's why it's my creation mah. :P
Yeah, I am not much of a killer myself. Once I bought live lobsters and steam it myself. I could not eat it when it was cooked because of the hissing sound I heard when I was cooking it.
ReplyDeleteMy Mom attempted to cook live frog (Tian Ji) a few years ago. I think she asked my husband to kill the frog for her. Of course, my husband politely refused. I cannot remember who killed the frog eventually but definitely not me.
I like deep fried soft shell crab at a local Japanese restaurant. They call it Spider Roll and it has cucumber, avocado and big pieces of deep fried soft shell crab. I have purchased soft shell crab from grocery before but it does not taste as good as the ones from the restaurant. Perhaps, it is because I have not mastered deep frying techniques yet at that time, so it tasted super oily.
definetely delicious!!!!!!!!! ouhhh mouth watering dish.
ReplyDeleteso sad seafood is so expensive here :( so i dont eat seafood often, so pitty hah hehehe...
Lee Ping,
ReplyDeleteYes, we have Spider Roll here as well and it's certainly good. Then, we got greedy and ordered the whole deep-fry crab instead.
I Sha,
Thanks for your compliment. The seafood here is not cheap either, normally I buy it when it goes on-sale. :)
Hi Ching
ReplyDeleteThanks for sharing the recipe. Will be trying it soon:)
Tatiana
You're welcome Tatiane. Feedback to me ya!
ReplyDeleteThis looks very finger-licking good!!
ReplyDeleteHi Ching
ReplyDeleteThanks for a great, simple recipe. Tried it out, omitted the chicken stock granules (none at home lah), added some chopped parsley and some rosemary herb seasoning instead. The result was pretty good and instead of crab legs, I poured it over some baked salmon. My daughters loved it.
Thanks again! :-)
Tatiana
OMG. now I must have crab for dinner. Maybe tonight I'll have crab + Faux Shark Fin Soup that Wok & Spoon posted.
ReplyDeleteThank u for being my menu planner!
Thanks wokandspoon!
ReplyDeleteYou're welcome Tatiana and glad your daughter loves it.
No problem Steamykitchen. Faux Shark Fin Soup sounds great, will go take a look now. :)