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Salted Egg Crab

Serving: 3-4pax


  • 2 mud crabs - about 1.3kg

  • 1 egg - beaten

  • 4 tbsp corn / potato starch

  • 60g butter

  • 1.5 tbsp minced garlic

  • 10 salted egg yolks - chopped

  • 3pcs chilli padi - chopped

  • Handful of curry leaves - about 30pcs

  • 150ml Marigold-brand King of Kings full cream evapourated milk

  • 1 tbsp sugar

  • Salt


  1. Clean crabs and cut them into halves.

  2. Coat crabs with eggs, then starch and tap excess starch out. Set aside.

  3. Heat a pan of oil and deep-fry crabs till cooked. Drain and set aside.

  4. In a heated pan with some oil, stir-fry garlic till fragrant. Then, add in butter.

  5. When butter has melted, add in salted yolk, chili padi and curry leaves. Mix well and stir till it bubbles.

  6. Add in evapourated milk and sugar, mix well. Season with salt.

  7. Lastly, add in crabs and mix well.

Adapted from themeatmen


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