Mudcrab in Garlic-Butter Chili Sauce

Sweet, briny mudcrab coated in a glossy garlic-butter sauce with a gentle chili kick—messy, luxurious, and absolutely worth it.

Ingredients

• 2 live mudcrabs (about 700–900g / 1.5–2 lb total), cleaned and quartered (or 1 kg / 2.2 lb cleaned crab pieces)
• 4 tbsp unsalted butter
• 2 tbsp neutral oil (or more butter)
• 6 cloves garlic, finely chopped
• 1–2 tsp chili flakes (adjust to taste)
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 cup (250 ml) water
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 2 tbsp chopped cilantro or scallions (optional garnish)
• Salt and black pepper

Method

• 1

  Step 1: Prepare the crab

  If using live crab, chill in the freezer 15 minutes to sedate, then dispatch humanely. Scrub shell clean, remove top shell if whole, discard gills (“dead man’s fingers”), and chop into quarters with a heavy knife/cleaver. Pat crab pieces dry (this helps the sauce cling).

• 2

  Step 2: Build the flavour base

  Heat oil and butter in a large wok or deep skillet over medium heat. Add garlic and chili flakes and cook until fragrant, about 45–60 seconds (don’t let garlic brown).

• 3

  Step 3: Cook the paste

  Add tomato paste and stir constantly for 1 minute until it darkens slightly and smells sweet and toasty. Stir in soy sauce and brown sugar.

• 4

  Step 4: Steam-simmer the crab

  Add crab pieces and toss well to coat. Pour in water, bring to a lively simmer, then cover and cook 8–10 minutes, stirring once or twice, until the crab shells turn bright red and the meat is opaque and firm.

• 5

  Step 5: Thicken to a glossy sauce

  Stir the cornstarch slurry, then drizzle it into the bubbling sauce while stirring. Cook 1–2 minutes until the sauce turns glossy and clings to the crab. Taste and season with salt and black pepper.

• 6

  Step 6: Serve

  Tip everything into a bowl, spoon sauce over, and finish with cilantro/scallions if using. Serve immediately—have napkins ready.

Tips

• **No wok?** Use the widest deep pan you have so the crab cooks evenly; keep the simmer lively but not violent.
• **Don’t overcook**: Crab goes from juicy to dry fast—pull it when the meat is just firm and opaque.
• **Make it saucier**: Add an extra 1/4 cup water, then thicken with a touch more slurry.
• **What to serve with it**: Steamed rice is ideal for soaking up the sauce; crusty bread also works brilliantly.
• **Storage**: Best eaten fresh. Leftovers keep 1 day in the fridge; reheat gently with a splash of water so the sauce loosens.

Nutrition (per serving, estimate)