How to curry crab

Crab with shells are somewhat difficult to eat, but by breaking both ends you can suck the meat out of any end.

Curry crab is beyond discription in its taste. You will have to experience it to know.

Ingredients:

  • 2 lbs crabs. If it's King/Sno crabs it must be frozen. Other crabs can be at room temperature
  • 2 1/2 tablespoon curry powder (heap)
  • 1 tablespoon ground cumin (level)
  • 1 tablespoon ground coriander (level)
  • 1/2 head garlic (chopped)
  • 1 large onion (chopped)
  • 1 stalk celery (chopped)
  • 1 tin cocoanut milk
  • 1 tablespoon salt or salt to taste
  • 1 hot pepper or at least 1/2 (medium to large)
  • 2 potspoons of oil 

Preperation:

Other Crabs (Not King/Snow Crab): Remove backs, clean thoroughly, remove end joints and discard. Then cut into halves and set in water.

Frozen King /Snow Crabs: Remove end joints  and discard. Remove next joint and save. Remove third joint from the body and cut into halves. Cut the other ends so that the meat can be seen. THIS ALLOW THE CURRY TO MIX WITH THE MEAT AND THE MEAT WILL BE VERY EASY TO REMOVE BY SHAKING OR SUCKING INTO THE MOUTH AFTER COOKING.

Combine all parts of the crab, cover with water ( this prevents the crab meat from loosing its texture).

Add all ingredients except oil and milk into a bowl. Mix and add 1 cup of water.

Heat oil in a pan and add curry mixture then fry for 3-5 minutes. While stirring add water as needed and continue stirring for 15 more minutes.

Add crabs and stir until the crab is covered with curry sauce.

Add coconut milk and stir. Allow to boil. Add 2 cups of water, reduce heat to medium and cover.

Allow to cook under cover for 15 minutes and add water if needed.

Remove the cover and check the sauce. Allow to thicken under low heat.

Remove it from the fire and allow it to cool for 5 minutes.

Serve over rice. The sauce is so tasty you might want to drink it.

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