Hot Hot Crab Curry Recipes

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HOT HOT CRAB CURRY

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



Hot Hot Crab Curry image

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.

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

CRAB CURRY

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



Crab Curry image

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

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

SPICY CRAB CURRY RECIPE BY TASTY

Here's what you need: crab, garlic, red onion, cloves, cardamom pods, cinnamon, curry leaves, pandan leaves, green chiles, fenugreek seeds, red chili powder, unroasted curry powder, roasted curry powder, black pepper powder, turmeric, garnicia, cooking oil, coconut milk, salt

Provided by Dilini Dahanayake

Yield 4 servings

Number Of Ingredients 19



Spicy Crab Curry Recipe by Tasty image

Steps:

  • Add oil to a pan. When the oil is heated, add in the garlic and the onions. Fry onions until translucent. Add cardamom, cinnamon, and cloves, roast, then add crabmeat and coat well in the remaining spices. To this, add turmeric powder, salt, and goraka. Cook crab in oil until spices are well-combined.
  • Add coconut milk and bring to a boil. Cook until gravy thickens.
  • Serve warm with steamed bread or rice.

1 lb crab, washed and cleaned
5 cloves garlic
¼ red onion
2 cloves
2 cardamom pods
1 piece cinnamon
1 sprig curry leaves
½ inch pandan leaves
2 green chiles
1 teaspoon fenugreek seeds
2 teaspoons red chili powder
1 teaspoon unroasted curry powder
3 teaspoons roasted curry powder
1 teaspoon black pepper powder
¼ teaspoon turmeric
1 piece garnicia, goraka
3 tablespoons cooking oil
¾ cup coconut milk
salt, to taste

CRAB CURRY

Use pots of white and brown crabmeat, or pick the meat from fresh crab for this tasty Sri Lankan crab curry. Tamarind adds a lovely sweet and sour note

Provided by Karam Sethi

Categories     Main course, Supper

Time 1h45m

Number Of Ingredients 21



Crab curry image

Steps:

  • First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste.
  • Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn't stick - add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little.
  • Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 mins. Check the seasoning, then add the mixed crabmeat and heat through, stirring gently. Serve with rice.

Nutrition Facts : Calories 499 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium

85ml oil
1 tsp fenugreek seeds
1 tsp mustard seeds
2 garlic cloves , chopped
2-3 green chillies , chopped
1 thumb-sized piece ginger , grated
10 curry leaves
2 onions , sliced
2 tsp chilli powder
1 ½ tsp turmeric
300ml fish stock
1½ tbsp coconut milk powder
2 tbsp tamarind pulp water
2 tomatoes , cut into chunks
10g fresh drumstick leaves (optional)
500g white crabmeat (use ready prepped or pick your own)
20g brown crabmeat (use ready prepped or pick your own)
cooked rice , to serve
115g frozen or fresh grated coconut
1 tbsp cumin seeds
1 tbsp peppercorns

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