Lory's Crab with Garlic Butter Sauce

I like simple but delicious dishes. This is one of them.  Crabs cooked in only two other ingredients, butter and garlic.  Yes, only three ingredients including the crabs are used and yet it looks spectacular enough to impress your guests not to mention delicious with a capital D.


During our Class '65 unforgettable luncheon at Dulce and Manny's fabulous vacation house in Tagaytay, Dulce requested Lori Sevilla to prepare this crab dish since he lives in Malabon where these creatures of the sea are more readily available fresh. It was perfect to go with the bulalo that I love during Dulce's luncheon buffet. You will see a similar crab dish served during the spectacular despedida or farewell party given by Boy and Girlie Garcia for the St. James Class '65 members. 


Lory Sevilla (leftmost) is pictured with Linda, Nora and Malou resting (in sort of food coma) after the lunch at Dulce and Manny's Tagaytay abode. They are getting ready for the merienda, would you believe.

I fell in love with this dish so I asked Lory to give me the step by step way to prepare it.  I was very surprised to find out how simple it was to make. Here is the recipe.

Lory's Crab with Garlic Butter Sauce

(Provided by Lory Sevilla)

Ingredients

• 2 kilos or 4.4 lbs crabs, each cut in half
• 1 cup or two sticks of butter
• 6 bulbs of garlic, minced
• Chili powder to taste (optional)

Saute the minced garlic in the butter in a large saucepan. Once the garlic is cooked add the crabs and continue to stir so the garlic will not burn. The juice from the crabs will eventually help in the cooking process so you do not need to add water. Cover the pan and simmer the mixture till the crabs are cooked. You can add chili powder if you like and garnish the dish with green onions. Enjoy this yummy succulent dish.