Best 17 Curried Crab Recipes

CURRIED CRAB WITH COCONUT AND CHILI

Steps:

• Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
• Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
• To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
• Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
• Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

CURRIED CRAB SPREAD

Steps:

• In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.

MINI CRAB CAKES WITH CURRIED TARTAR SAUCE

Steps:

• Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
• Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
• Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
• Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
• Serve with curried tartar sauce.

CURRIED SHRIMP AND CRAB GUMBO

Steps:

• Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
• Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
• Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
• Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
• Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.

CURRIED CRAB AND SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.
• While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley; cook until onion is tender and has turned translucent, about 5 minutes.
• Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.

CRAB CAKES WITH CURRIED YOGURT SAUCE

Steps:

• In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
• In a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/2 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
• Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.

CURRIED CRAB MEAT AND MUSHROOM SALAD

Steps:

• In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.

CURRIED CRAB CAKES

Steps:

• Combine first 5 ingredients in a small bowl, stir well.
• Heat a large nonstick frypan coated with cooking spray over medium high heat.
• Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
• Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
• Spoon mixture into a large bowl, cool.
• Wipe frypan clean with a paper towel.
• Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
• Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
• Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
• Melt 2 teaspoons butter in pan over medium heat.
• Add 8 patties and cook 2 minutes on each side or until browned.
• Remove the crab cakes from pan, and keep warm.
• Repeat procedure with remaining butter and patties.
• Garnish with parsley sprigs.

WEST INDIAN CURRIED CRAB AND LOBSTER CAKES

Steps:

• Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight.
• Cook 1 crab cake and taste. Adjust the seasoning if necessary.
• Form into 2 1/2-ounce cakes. Saute on both sides until golden brown.

CURRIED CRAB QUICHE

Steps:

• Line UNpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375 degrees. Sprinkle crab and cheese into shell. In a bowl, beat eggs. Add cream, curry, salt and pepper; pour over cheese. Cover edges of pastry with foil; bake for 30 to 35 minutes or until a knife inserted near the center comes out clean.

CURRIED CHILE CRAB

Steps:

• Place crabs in a bowl and drizzle rice wine on top. Let marinate for 5 minutes.
• Heat oil in a wok over medium-high heat. Cook and stir crabs until coated with oil, 2 to 3 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in red bell pepper and red chile peppers; cook until slightly softened, about 1 minute.
• Pour coconut milk into the wok; add curry powder. Bring to a simmer.
• Mix water and cornstarch in a small bowl until cornstarch is dissolved; stir into the wok. Cook and stir until sauce thickens, about 5 minutes.

CURRIED CRAB SALAD

Steps:

• Toss crab and rice together.
• Add curry powder to mayonnaise and sour cream.
• Blend well.
• Stir into crab mixture.
• Sprinkle chopped eggs with lemon juice, salt and chives.
• Add to crab mixture.
• Serve on lettuce leaves.

CURRIED CRAB QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°. Sprinkle crab and cheese into shell. , In a bowl, beat eggs. Add cream, curry, salt and pepper; pour over cheese. Cover edges of pastry with foil; bake for 30-35 minutes or until a knife inserted in the center comes out clean.

CURRIED SHRIMP AND CRAB SAUCE

Steps:

• Melt butter in a lareg, heavey skillet. Add garlic, onion, and parsley, and cook till the onionis tender, about 4 minutes. Stir in curry powder. Add shrimp and crabmeat and stir to heat through, about 4 minutes. Add remaining ingerediants and cook at a gentle boil until sauce thickens slightly. Before saucing , carefully drain teh pasta shells by shaking the strainer to remove the excess water, or the sauce will be ruined. Toss the sauce with hot pasta in a serving bowl and garnish with parsley. Serve Emmediatly

CURRIED SWISS-CRAB BITES

Steps:

• Bake biscuits according to package directions. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise, onion, lemon juice and curry. , Remove biscuits to a wire rack. Split each biscuit in half horizontally; spread with crab mixture. Place on an ungreased baking sheet. Bake at 400° for 10-12 minutes or until heated through and lightly browned.

CURRIED CRAB CAKES

Steps:

• 1. Combine first 5 ingredients in a small bowl, stir well. 2 Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, bell pepper, and celery; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally. Add the curry powder mixture, ginger and garlic; cook uncovered 5 minutes, stirring frequently. Spoon mixture into a large bowl; cool. Wipe skillet clean with a paper towel. 3. Add 3/4 cup breadcrumbs, yogurt, rind, crabmeat and egg to onion mixture; stir well. Divide crabmeat mixture into 24 equal portions, shaping each into a 1/2 inch thick patty. Place remaining breadcrumbs into a shallow dish; dredge crab cakes in breadcrumbs. 4. Melt 2 tsp butter in pan over medium heat. Add 8 patties, and cook 2 minutes on each side until browned. Remove the crab cakes from the pan and keep warm. Repeat procedure with remaining butter and patties. Garnish with parsley sprigs, if desired.

CURRIED CRAB

Steps:

• In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.
• In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant without burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.