Crab Claw Curry Recipes

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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

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

KERALA BOATMAN'S CRAB CURRY



Kerala Boatman's Crab Curry image

Categories     Ginger     Sauté     Coconut     Crab     Spring     Coriander     Gourmet

Yield Serves 6

Number Of Ingredients 16

1 1/2 pounds jumbo lump crab meat
1 medium onion
3 large garlic cloves
a 1-inch piece fresh gingerroot
2 dried hot red chiles such as cayennes or chiles de árbol
2 tablespoons vegetable oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon black peppercorns
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1/4 cup packed fresh cilantro sprigs
1 1/2 cupsLaxmi's fresh coconut milk or canned unsweetened coconut milk
1 1/2 teaspoons coarse salt, or to taste
Accompaniment: cooked white or brown basmati rice
Garnish: sliced scallion greens

Steps:

  • Pick over crab meat to remove any bits of shell and cartilage. Chop onion and mince garlic. Peel gingerroot and mince. Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds.
  • In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop. Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes. Stir in other spices until combined well. Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.
  • While crab mixture is cooking, chop cilantro. Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.
  • Spoon curry over rice and garnish with scallion greens.

CRAB CLAW CURRY



Crab Claw Curry image

Delicious spicy curry dish for lovers of crab

Provided by praslin1

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Break and remove some of the shell around the claws to allow ease of access to crab meat.
  • Heat 2 tbsp oil in a large pan (n.b. claws will scratch non stick pans, I use large stainless steel paella pan)
  • Add cumin seeds and stir in chopped onions , cook until onions are soft and begin to brown
  • Add garlic, ginger, salt and all spices, fry gently for about 5 mins.
  • Add chopped tinned tomatoes and simmer for 10 minutes
  • Add crab claws ensuring all claws are covered in curry sauce, if necessary add enough boiling water to cover
  • Bring to boil cover and simmer for 15 minutes or until sauce thickens
  • Serve with naan breads or chappati. If you wish you can also serve with plain boiled rice

CRAB CURRY



Crab curry image

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

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

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

CRAB CURRY



Crab Curry image

This Cantonese curry is very mild, colorful, fun and finger-lickin' good. Oh, and messy. Great opportunity to use those antique finger bowls (damp cloths in a basket will also do). If you want spicey-hot, tweek accordingly. For more guests simply multiply the recipe by the number of crab you plan to serve. It's limited only by the capacity of your wok. I like to serve it in a large bowl in the center of the table with a loaf of wonderful bread to sop up the sauce.

Provided by sugarpea

Categories     Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14

3/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon salt
1 teaspoon sugar
4 teaspoons curry
1/4 lb lean boneless pork, trimmed of fat and ground (such as shoulder or butt)
1 large cooked crab, in shell,cleaned and cracked (1 1/2-2 pounds)
3 tablespoons vegetable oil
1 clove garlic, minced
1 medium onion, cut into wedges,layers separated
1 medium green bell pepper, seeded and cut into 1 inch squares
1 egg, lightly beaten

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.

Nutrition Facts : Calories 328.5, Fat 18.7, SaturatedFat 3.3, Cholesterol 124.9, Sodium 1509.7, Carbohydrate 13, Fiber 2.2, Sugar 4.6, Protein 22.6

NORTHWEST DUNGENESS CRAB CURRY



Northwest Dungeness Crab Curry image

My two favorite things: dungeness crab and curry meet together to make an unusual, but lovely curry. Very romantic, and it would be great treat for a dinner-date. This recipe is from "Pacific Passions Cookbook" by Karen Barnaby.

Provided by Ashley U

Categories     Curries

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1 1/2 lb) live dungeness crabs
2 tablespoons whole coriander seeds
1 teaspoon whole black peppercorn
2 tablespoons bright red sweet paprika
1/2-1 teaspoon cayenne pepper
1/2 teaspoon turmeric
4 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 medium onion, peeled and sliced into thin half-moons
5 garlic cloves, cut into thin slivers
2 cups water
2 (14 ounce) cans coconut milk

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.

Nutrition Facts : Calories 1700.8, Fat 109.7, SaturatedFat 69.8, Cholesterol 401.2, Sodium 2225.3, Carbohydrate 55.4, Fiber 15.2, Sugar 28.8, Protein 132.7

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