## Curry Crab Salad: A Seafood Delight with a Twist of Spice
Seafood lovers, get ready to tantalize your taste buds with our exquisite Curry Crab Salad! This unique dish combines the delicate sweetness of crab meat with a symphony of aromatic spices, creating a culinary masterpiece that is sure to impress. Our collection of recipes offers a variety of options to suit your preferences, from classic to contemporary, mild to spicy. Embark on a culinary journey as you explore the vibrant flavors of Curry Crab Salad, a dish that promises to elevate your next meal.
CURRY CRAB
This curry crab is a delicious and flavorful way to prepare blue crabs during crab season!
Provided by Bill
Categories Fish & Seafood
Number Of Ingredients 13
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 SALAD
This makes 6 individual salads. Serve on lettuce leaves. From "The Art of German Cooking" Cookbook.
Provided by Aroostook
Categories Crab
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
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 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 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.
CURRY CRAB SALAD
Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.
Provided by Kittencalrecipezazz
Categories Crab
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix all ingredients.
- Let sit in fridge for 3 or more hours before using to blend flavors.
Tips:
- Choose Fresh Crab: Use the freshest crab meat available for the best flavor and texture.
- Cook the Crab Properly: Ensure the crab is cooked thoroughly to prevent any potential foodborne illness.
- Use High-Quality Mayonnaise: Opt for a good-quality mayonnaise, as it makes a significant difference in the overall taste of the salad.
- Add Some Heat: If you enjoy a bit of spice, consider adding a touch of cayenne pepper or paprika to the mayonnaise for a subtle kick.
- Experiment with Herbs: Fresh herbs like cilantro, parsley, or chives can add a burst of flavor to the salad.
- Don't Overmix: Mix the ingredients gently to prevent the crab from breaking apart too much.
- Chill Before Serving: Allow the salad to chill for at least 30 minutes before serving to let the flavors meld together.
Conclusion:
Curry crab salad is a delectable dish that combines the rich flavors of crab, curry, and mayonnaise. It's an excellent appetizer or light lunch option, perfect for gatherings or picnics. With its vibrant colors and textures, this salad is sure to impress your guests. By following the tips mentioned above, you can create a delicious and memorable curry crab salad that everyone will enjoy. So, grab your apron, gather your ingredients, and embark on a culinary adventure that will tantalize your taste buds!
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