CURRY CRAB
This curry crab is a delicious and flavorful way to prepare blue crabs during crab season!
Provided by Bill
Categories Fish & Seafood
Number Of Ingredients 13
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!
CURRY CRAB SANDWICHES
Hearty sandwiches are always a speedy supper solution. This hot and tasty version dresses up plain crabmeat with a blend of seasonings and cheese.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the crabmeat, mayonnaise, celery, onion, mustard and seasonings. Spread 1/2 cup crab mixture on the bottom of each roll. Sprinkle with cheese. Spread butter on cut side of roll tops. Broil both halves of sandwiches 4 in. from the heat for 3-4 minutes or until cheese is melted and crab mixture is bubbly.
Nutrition Facts :
CURRIED CRAB SPREAD
At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. -Jennifer Phillips, Goffstown, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
CURRY CRAB TOAST
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Mix crabmeat, Swiss cheese, green onions, parsley, curry powder, lemon juice, salt, and pepper together in a small bowl. Add just enough mayonnaise to hold the mixture together.
- Spread a small amount of the mixture on baguette slices. Place slices on a baking sheet.
- Broil in the preheated oven until they start to bubble a bit, 3 to 5 minutes. Serve warm.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 24 g, Cholesterol 32.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 14 g, SaturatedFat 4.3 g, Sodium 370.5 mg, Sugar 1.6 g
WEST INDIAN CURRIED CRAB AND LOBSTER CAKES
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 servings (14 cakes)
Number Of Ingredients 14
Steps:
- Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight.
- Cook 1 crab cake and taste. Adjust the seasoning if necessary.
- Form into 2 1/2-ounce cakes. Saute on both sides until golden brown.
CURRY CRAB APPETIZERS
We live in WA State, where Dungeness crab is readily available. Canned crab is okay, but fresh is so much better. Serve on small crackers or melba toast.
Provided by GrandmaBill
Categories Crab
Time 15m
Yield 30 crackers
Number Of Ingredients 6
Steps:
- Use fresh crab if possible.
- If not, canned or frozen crab meat is acceptable, but not as good.
- Place crab in bowl, add onion, green pepper, and lemon juice; gently mix, trying not to break up the crab pieces.
- At this point, begin adding mayo to obtain the texture you seek- it should hold together, but not be mushy.
- The mayo should just serve as a binder.
- Then begin to add curry powder to taste; we like it very spicy, so I use about 2 Tblspn curry per pound of crab meat.
- Start small, taste& add more if you want it hot& spicy.
Nutrition Facts : Calories 14.4, Fat 0.1, Cholesterol 6.3, Sodium 126.5, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 2.8
CRAB APPETIZERS
Make and share this Crab Appetizers recipe from Food.com.
Provided by Just Cher
Categories Crab
Time 25m
Yield 30 Appetizers, 15 serving(s)
Number Of Ingredients 9
Steps:
- Separate biscuits.
- Divide each biscuit into 3 parts.
- You will end up with 30 pieces.
- Place on a cookie sheet and bake 8-10 minutes.
- Spread generously with cream cheese.
- Sprinkle with seasoning salt.
- Top with crab meat.
- Top with grated cheeses.
- Sprinkle with dill.
- Bake or broil until cheese is melted.
Nutrition Facts : Calories 82.5, Fat 7.7, SaturatedFat 4.8, Cholesterol 23.9, Sodium 88.5, Carbohydrate 0.6, Sugar 0.1, Protein 3
CRAB MASALA CURRY RECIPE BY TASTY
Here's what you need: oil, coconut, medium onion, coriander seed, white sesame seeds, cumin seeds, salt, chilli powder, turmeric powder, ginger, garlic, garam masala, medium tomatoes, fresh coriander, crab meat, oil, curry leaf, bay leaves, cumin seeds, medium onion, green chiles, water, salt, lemon juice, coriander leaves
Provided by Angella Baria-Gambling
Categories Lunch
Yield 3 servings
Number Of Ingredients 25
Steps:
- For the Masala Paste:
- Heat the oil in a non stick pan. Once heated, add the chopped onion into the pan and cook until translucent.
- Add the grated coconut into the pan. Roast for about 1-2 minutes until well-toasted.
- Add the coriander seeds, white sesame seeds and cumin seeds. Roast them for 1 - 2 minutes more until aromatic. Now, empty this mixture into a bowl and let cook.
- Once cool, transfer the contents into a blender. Add the chilli powder, turmeric powder, ginger, garlic, garam masala powder, tomatoes and the chopped coriander with some salt.
- Grind it into a smooth paste. Set aside.
- For the Crab Curry:
- Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves and the curry leaves and let the leaves splutter.
- Then, add the chopped onion and cook until translucent. To this, add the green chillies and masala paste. Cook and stir for 2-3 minutes.
- Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
- Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
- To the mixture, add lemon juice and cook covered on a medium flame for about 10-15 minutes, stirring occasionally. Once crabs turn orange in colour, they're cooked.
- Top with coriander leaves and serve hot with fresh rotis or jasmine rice.
Nutrition Facts : Calories 791 calories, Carbohydrate 31 grams, Fat 37 grams, Fiber 8 grams, Protein 82 grams, Sugar 11 grams
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