Crab Curry Recipe (Curry Crab)

Learn how to make this delicious crab curry (curry crab) dish using crab meat. No fuss or mess from eating the crab because the meat is de-shelled. A recipe that is full of aromatic flavours. Definitely a seafood lovers, must try recipe!

Course Main Course

Cuisine Caribbean

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 455kcal

Author Charla

Ingredients

To season the crab meat

1½ lb crab meat (680g)
2 teaspoon curry powder (4g)
2 teaspoon seafood seasoning (4g)
1 teaspoon black pepper (2g)
1 teaspoon pink salt (6g)

To make the sauce

2 tablespoon olive oil (28g)
2 tablespoon curry powder (12g)
1 medium onion chopped
2 scallion sliced
4 garlic cloves minced
½ red bell pepper chopped
½ green bell pepper chopped
1 tablespoon tomato paste (16g)
1 teaspoon paprika (2g)
2½ teaspoon seafood seasoning (5g)
1 teaspoon parsley (0.1g)
8 sprigs of thyme tied together
1 whole scotch bonnet
14 oz full fat coconut milk (400ml)
black pepper and pink salt to taste

For the coconut dumpling

a batch of coconut dumpling

Instructions

Place the crab meat in a medium sized bowl.
Season with the curry powder, seafood seasoning, black pepper and pink salt then set aside.
In a medium sized saucepan, on medium heat, add the olive oil.
Add the curry powder and cook it for about one minute.
Add the onion, scallion, garlic and ginger and saute until soft and translucent.
Add the green, red bell peppers and tomato and cook for a few minutes until soft.
Stir in the tomato paste, followed by the seasoning - paprika, seafood seasoning and parsley.
Add the scotch bonnet pepper along with the sprigs of thyme.
Pour in the coconut milk and bring the saucepan to a rolling boil.
Reduce the heat to low and simmer with the lid on until the sauce starts to thicken (this should take roughly 15-20 minutes).
Finally fold in the crab meat, allow the meat to heat through for a few minutes and take on the flavour of the sauce (you don't want to overcook the crab meat as the texture will be rough).
Do a taste test and season with pink salt and black pepper to taste.
Once cooked, remove the thyme stems and scotch bonnet prior to serving.

Notes

If possible try to get blue crab meat, this isn't easy to purchase in its de-shelled form but if you can get it, this will optimise the taste.

I purchased my meat from a Chinese grocery store, you can usually find it in most supermarkets in the seafood aisle/section.

This is the Coconut Dumpling Recipe that I recommend you pair it with.

This recipe is strictly for the CRAB MEAT only, I haven't tested it with a whole crab/legs so if you choose to deviate from the recipe, you're doing so at your own risk!!

If possible try not to re-heat the crab meat, it is best to serve immediately.

You can make the sauce and season the crab meat in advance (1-2 days, just wrap the crab up and refrigerate it).

Only add the crab meat when you know you're going to eat it (as said above, straight away).

If you can't obtain scotch bonnet pepper, then use habanero peppers instead.

Nutrition