Best 14 Crab Curry Recipes

CURRY CRAB SALAD

Steps:

• In a bowl mix all ingredients.
• Let sit in fridge for 3 or more hours before using to blend flavors.

MADRAS CRAB CURRY

Steps:

• Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, star anise, and peppercorns; cook and stir until spices start to pop. Add dried chile peppers, urad dal, and fennel seeds; cook until dal starts turning golden, 1 to 2 minutes.
• Stir onions, garlic, and ginger into the pot. Cook and stir until garlic just starts to turn golden, 1 to 2 minutes. Add garam masala, chile powder, turmeric, and salt; cook 1 minute more.
• Stir 1 cup of water, tomato puree, and tomato paste into the pot. Cook until tomato puree thickens, about 5 minutes. Stir in remaining 1 cup water, coconut, and coconut milk. Bring to a simmer over medium heat. Reduce heat to low; stir in tamarind juice.
• Bring curry back to a boil. Reduce heat to low; add crabs to the pot. Cook over medium-low heat until crabmeat is opaque, 20 to 25 minutes. Remove from heat and let stand until crabs absorb curry flavors, about 2 hours.

CRAB CURRY

Steps:

• Melt butter in skillet. Add soup and blend until melted.
• Stir in dry onions and sour cream, blend well. Add curry powder and meat.
• Heat about 5 minutes or until seafood is heated completely. Add salt and pepper, if desired.
• Serve over Saffron rice.

CARIBBEAN CURRY CRAB

Steps:

• Cut the crabs in small pieces and use the lime juice for washing them. Use the ginger, minced chive, garlic, thyme to season the crabs. Pour the oil into a preheated pot.
• Make a paste by mixing the curry, salt and the pepper and add it to the hot oil. Next add the crab meat along with the coconut milk when the mixture thickens.
• Next allow the curry crabs to simmer for about 25 minute covered. When the curry crabs are done serve them with cassava dumplings.

THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE

Steps:

• Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
• Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
• Serve crab cakes with dipping sauce.
• For the dipping sauce.
• Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.

SPICY CRAB CURRY - BANGLA STYLE

Steps:

• Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
• Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
• Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
• Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
• Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
• Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

NORTHWEST DUNGENESS CRAB CURRY

Steps:

• Bring a large pot of water to a boil.
• Drop in the crabs and cook until they stop moving, about 3-4 minutes.
• Remove the crabs from the pot and cool.
• When they are cool enough to handle, pull of and discard the top shell.
• Scrape the insides clean with a small spoon.
• Remove the spongy lungs on both sides of the body.
• With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
• Heat a small frying pan over medium heat.
• Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
• Place in a bowl and add the paprika, cayenne and turmeric; set aside.
• Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
• Fry the black mustard seeds until they pop.
• Add the onions and garlic and cook until lightly browned.
• Stir in the spice mixture and the water.
• Bring to a boil, and then simmer until the mixture is reduced by half.
• Add the coconut milk and bring to boil.
• Season with salt and add the crab.
• Cook for 5 minutes, turning the pieces over to ensure even cooking.
• Remove from the heat and serve.

CURRY CRAB TOAST

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Mix crabmeat, Swiss cheese, green onions, parsley, curry powder, lemon juice, salt, and pepper together in a small bowl. Add just enough mayonnaise to hold the mixture together.
• Spread a small amount of the mixture on baguette slices. Place slices on a baking sheet.
• Broil in the preheated oven until they start to bubble a bit, 3 to 5 minutes. Serve warm.

EASY CURRY CRAB DIP

Steps:

• Mix crabmeat, mayonnaise, green onions, lemon juice, and curry powder together. Cover and chill until ready to serve. Sprinkle with paprika just before serving.

KERALA BOATMAN'S CRAB CURRY

Steps:

• Pick over crab meat to remove any bits of shell and cartilage. Chop onion and mince garlic. Peel gingerroot and mince. Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds.
• In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop. Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes. Stir in other spices until combined well. Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.
• While crab mixture is cooking, chop cilantro. Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.
• Spoon curry over rice and garnish with scallion greens.

CURRY CRAB SANDWICHES

Steps:

• In a bowl, combine the crabmeat, mayonnaise, celery, onion, mustard and seasonings.
• Spread 1/2 cup crab mixture on the bottom of each roll.
• Sprinkle with cheese.
• Spread butter on the cut side of roll tops.
• Broil both halves of sandwiches 4 inches from the heat for 3-4 minutes or until cheese is melted and crab mixture is bubbly.

CRAB CURRY

Steps:

• Sauce: Stir all ingredients together and set aside.
• Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
• Cut crab body into quarters leaving legs and claws whole; set aside.
• Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
• Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.

HOT HOT CRAB CURRY

Steps:

• Roast onion a bit on a grill just until the outside is tender.
• Chop finely.
• Roast spices dry on a hot frying pan, no oil, for about one minute.
• Remove spices from a pan.
• In a bowl, put 1/2 cup of water and add the roasted spices to it and make a paste.
• Heat a Dutch oven (add 2 tbsp oil).
• Add roasted onion and fry till golden-brown.
• Add spice paste and cook on medium heat for 2 minutes.
• Add tomatoes.
• Let spices cook for 5 minutes or so.
• You may need to add a quarter to a half cup of water.
• Don't let it dry out.
• Add crab (s).
• You may have to add some water to it but I'd suggest letting the crab cook for at least 15 min of the cooking time before you do, because it gives out it's own juices.
• Cover and cook for half an hour.

CURRY CRAB

Steps:

• 1. IN A DEEP, MEDIUM SKILLET,HEAT THE OIL. ADD THE ONION AND COOK OVER MODERATE HEAT,STIRRING OCCASIONALLY,UNTIL SOFTENED,ABOUT 5 MIN.
• 2. ADD THE GARLIC AND GINGER AND COOK,STIRRING ABOUT 2 MIN.
• 3. STIR IN THE CURRY POWDER, TURMERIC AND ALLSPICE AND COOK FOR 2 MORE MIN.
• 4. ADD THE TOMATOES, HABANERO CHILE AND THYME, SEASON WITH SALT & PEPPER. COOK STIRRING OCCASIONALLY, UNTIL TOMATOES ARE JUST BEGINNING TO SOFTEN ABOUT 2 MIN.
• 5. ADD THE COCONUT MILK AND WATER AND BRING TO A BOIL.
• 6. SIMMER OVER LOW HEAT, STIRRING OCCASIONALLY, UNTIL THE SAUCE IS REDUCED BY 1/3, ABOUT 15 MIN.
• 7. STIR IN THE CRAB MEAT AND COOK JUST UNTIL HEATED THROUGH, STIR IN THE CILANTRO,
• 8. SERVE WITH GRILLED NAAN AND HOT SAUCE