Best 3 Hot Hot Crab Curry Recipes

**Hot Hot Crab Curry: A Flavorful Journey to Sri Lanka**

Prepare for a culinary voyage to the vibrant shores of Sri Lanka with the tantalizing Hot Hot Crab Curry. This dish is an explosion of flavors, combining the delicate sweetness of crab with the aromatic heat of curry spices. The recipe features a symphony of ingredients, including fresh crab, a medley of aromatic spices like cumin, coriander, and turmeric, and the vibrant tang of tomatoes and coconut milk. This delectable curry is a true celebration of Sri Lankan cuisine, offering a harmonious balance of flavors that will leave your taste buds dancing.

Here are our top 3 tried and tested recipes!

INDIAN CRAB CURRY

Indian Crab Curry image

Put the crab back in crab curry with this Indian recipe that makes the crab the focus, served with boiled rice or jeera rice.

Provided by Petrina Verma Sarkar

Categories Dinner Entree

Time 50m

Yield 4

Number Of Ingredients 18

Ingredients

8 whole crabs (cooked)
1 1/2-inch piece tamarind
1/2 cup hot water
2 large onions (sliced)
2 large tomatoes (sliced)
10 dried red chilies (or fewer to taste)
2 tablespoons garlic paste
1 tablespoon ginger paste
1 1/2 cups grated coconut
2 tablespoons coriander powder
2 tablespoons cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 green chilies (slit)
2 tablespoons cooking oil (vegetable, canola, or sunflower)
3 cups hot water (more or less for desired gravy)
Salt (to taste)
Serving suggestion: cooked rice

Steps:

Mash the tamarind with your fingers to mix it well into the water.
Grind the mixture well to make a smooth paste (also called masala ).
Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.

Nutrition Facts : Calories 612 kcal, Carbohydrate 47 g, Cholesterol 258 mg, Fiber 9 g, Protein 54 g, SaturatedFat 10 g, Sodium 1578 mg, Sugar 20 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

CRAB CURRY

Crab Curry image

A quick, easy meal with lots of flavor. Was served this at a friend's house when we were a guest there. Feel free to increase the curry powder if you like it hotter. This is very mild curry. You can also substitute cooked shrimp, lobster, or real crab for the imitation crab meat. Serve over Saffron Rice.

Provided by Marg CaymanDesigns

Categories Curries

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup butter
1 (10 1/2 ounce) can cream of shrimp soup
1 pint sour cream
2 tablespoons dry instant minced onion
1/2 teaspoon curry powder
1 -2 cup imitation crabmeat
salt and pepper

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.

Nutrition Facts : Calories 277.9, Fat 24.1, SaturatedFat 14.5, Cholesterol 71.3, Sodium 636.2, Carbohydrate 11.2, Fiber 0.5, Sugar 5.7, Protein 5.3

HOT HOT CRAB CURRY

Hot Hot Crab Curry image

This was my mother's delicious hot crab curry recipe. To learn how to prepare this dish, I had to watch her make it because there was no recipe written down. She passed away on May 16, 2002, but her crab curry will be enjoyed for generations to come !

Provided by Ranikabani

Categories Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion
1 -3 teaspoon cayenne pepper (depending on how hot you like it!)
1/2 teaspoon turmeric
1 teaspoon garlic, chopped
1 1/2 teaspoons ginger, chopped
1 teaspoon cumin powder
2 1/2 teaspoons coriander powder
1/2 teaspoon roasted curry powder
2 tomatoes, chopped
2 tablespoons vegetable oil
1 -2 dungeness crab, cleaned (legs pulled off too)
salt

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.

Tips:

For the best flavor, use fresh, live crabs. If you can't find fresh crabs, frozen crabmeat will also work.
Be sure to clean the crabs thoroughly before cooking. This will remove any dirt or debris that may be on the crabs.
Don't be afraid to adjust the amount of spices in the curry to your liking. If you like it hot, add more chili peppers. If you prefer a milder curry, reduce the amount of chili peppers.
Serve the crab curry with rice, noodles, or your favorite side dish.

Conclusion:

Hot and spicy crab curry is a delicious and flavorful dish that is perfect for a special occasion or a casual meal. With its vibrant colors and bold flavors, this curry is sure to impress your guests. So next time you're looking for a new and exciting recipe, give this hot and spicy crab curry a try. You won't be disappointed!

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