Chinese Crab Curry Recipe Recipe Cards Recipe For Banana

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!

CRAB CURRY

Steps:

• Sauce: Stir all ingredients together and set aside.
• Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
• Cut crab body into quarters leaving legs and claws whole; set aside.
• Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
• Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.

NORTHWEST DUNGENESS CRAB CURRY

Steps:

• Bring a large pot of water to a boil.
• Drop in the crabs and cook until they stop moving, about 3-4 minutes.
• Remove the crabs from the pot and cool.
• When they are cool enough to handle, pull of and discard the top shell.
• Scrape the insides clean with a small spoon.
• Remove the spongy lungs on both sides of the body.
• With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
• Heat a small frying pan over medium heat.
• Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
• Place in a bowl and add the paprika, cayenne and turmeric; set aside.
• Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
• Fry the black mustard seeds until they pop.
• Add the onions and garlic and cook until lightly browned.
• Stir in the spice mixture and the water.
• Bring to a boil, and then simmer until the mixture is reduced by half.
• Add the coconut milk and bring to boil.
• Season with salt and add the crab.
• Cook for 5 minutes, turning the pieces over to ensure even cooking.
• Remove from the heat and serve.

SPICY CRAB CURRY - BANGLA STYLE

Steps:

• Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
• Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
• Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
• Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
• Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
• Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

CARIBBEAN CURRY CRAB

Steps:

• Cut the crabs in small pieces and use the lime juice for washing them. Use the ginger, minced chive, garlic, thyme to season the crabs. Pour the oil into a preheated pot.
• Make a paste by mixing the curry, salt and the pepper and add it to the hot oil. Next add the crab meat along with the coconut milk when the mixture thickens.
• Next allow the curry crabs to simmer for about 25 minute covered. When the curry crabs are done serve them with cassava dumplings.