Best 10 Curried Crab Spread Recipes

CURRIED CRAB DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
• Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
• Drain currants, and reserve the liquid.
• Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
• Bake in the preheated oven for 25 to 30 minutes.

CRAB SPREAD

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

CURRY CRAB

Steps:

• To prep the crabs, check out our Scallion Ginger Cantonese Crab recipe for very detailed instructions. They should be as fresh as possible! After the crabs are prepared, pat them dry and dredge them with flour. Set aside.
• In most restaurants, crabs are almost always deep fried first, so they are cooked quickly and the juices get sealed in. But since we're doing this at home, we don't have to get out the deep fryer. The way to do it is to sear the crabs on all sides to get the same effect. Heat the wok over high heat and add 3 tablespoons of oil. Sear the crabs, paying special attention to the open dredged areas in order to seal in the juices. Turn the heat to medium and fry until they've turned red-orange. This process should take about 5 minutes and the crab should be about 80% done. Set them aside.
• There should be a tablespoon or more oil left in the wok and if not, add more until you have at least 1 ½ tablespoons. Add the ginger. Caramelize for 1-2 minutes on low heat, and then add the garlic, shallots, and the white portions of the scallion. Cook until softened.
• Turn heat to medium high and add the curry, turmeric, salt, sugar, water and wine, and stir until mixed well. Toss in the crab until coated and cover the wok. Cook for about 1 minute and stir and toss the crab until the liquid is reduced. Garnish with the green portion of the scallions and serve!

CURRIED CRAB DIP

Steps:

• In a bowl, combine the crabmeat, mayonnaise, curry powder, Worcestershire sauce, lemon juice, salt and 2 tbsp scallions. Stir gently to combine.
• Transfer dip to a bowl and arrange on a platter surrounded by apple slices, crackers and tomatoes. Top with 1 tbsp scallions. Serve immediately or chill, covered, until read to serve.

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

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 with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
• Yield: about 1 cup

CURRIED CRAB SOUP FROM SAVANNAH

Steps:

• Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
• When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
• Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.

CREAMY CRAB SPREAD

Steps:

• In a small bowl, combine the cream cheese, mayonnaise and ketchup; beat until smooth. Stir in the crab and onion. Serve with crackers.

AIR-FRYER CRAB AU GRATIN SPREAD

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and paprika until smooth. Gradually add cream, milk and wine. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in crab, mushrooms and chives; heat through. Stir in cheese just until melted. Transfer to a greased shallow 1-qt. baking dish that fits in air fryer., Preheat air fryer to 375°. Melt remaining 1 teaspoon butter; toss with bread crumbs. Sprinkle over crab mixture. Place dish in air fryer. Cook until bubbly, 8-10 minutes. Let stand for 5 minutes. Serve with crackers and vegetables. If desired, sprinkle with additional minced chives.

HOT CURRIED CRAB DIP

Steps:

• Combine all ingredients in a small saucepan.
• Heat over medium low heat, stirring, until hot and bubbling.
• Transfer to a small serving bowl.
• Serve with a variety of dippers.