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!
INDIAN CRAB CURRY
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
SOFT-SHELL CRABS WITH CURRY BUTTER
Fans of soft-shell crab look forward to the season - late spring and early summer - with feverish anticipation. The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked. Here they are sautéed in a spicy curry butter, which complements the crabs' rich flavor. (The recipe makes more butter than is needed for this dish, but is wonderful to have on hand. Use extra for cooking vegetables or eggs.) Serve 1 large or 2 small soft-shell crabs per person.
Provided by David Tanis
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat. When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill. Add nutmeg, black pepper, cayenne and turmeric.
- Put butter in a bowl. Add spices, garlic, ginger, salt and lime zest and juice. Mash seasonings into butter with a wooden spoon. Add crushed almonds and scallions, then mix until well incorporated. (May be prepared several hours ahead, or up to 1 day in advance.)
- Heat a large skillet over medium-high heat. Add 3 tablespoons curry butter, let melt and swirl pan to distribute. Dust crabs lightly with rice flour, if using. When butter is foamy, add crabs in one layer and raise heat. Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side. (Be careful, as crabs may spatter.) Remove crabs and keep warm.
- Add 4 tablespoons curry butter to pan and let sizzle. Add pea shoots and cook briefly until wilted, 1 minute or less.
- Arrange crabs on a warm platter or individual plates. Garnish with wilted pea shoots and lime wedges. Spoon melted curry butter from pan over crabs and serve at once.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 30 grams, Sodium 649 milligrams, Sugar 1 gram, TransFat 2 grams
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
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
INDIAN CRAB CURRY
This Indian Crab curry goes well with steamed rice, Bread or Chapatis. Also this curry has blend of good spice and coconut.
Provided by [email protected]
Categories Coastal food, meals,
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Firstly dice the crab and wash it properly.
- Take a tawa or pan add little oil. Once hot add fennel seed and cumin seed-. When they crackle.
- Add 2 sliced onion. Keep one onion aside for Tadka.
- Now put Garlic cloves, desiccated coconut, 3 tbsp Coriander Leaves, Ginger and green chilies. Saute until onion all mixture becomes dark brown. Combine this fried mixture in the grinder. This mixture is of fried onion, ginger-garlic, cumin seed, coriander leaves, green chilies and desiccated coconut. Grind until it forms a smooth paste. Add little water if required.
- Take little oil. Add now fresh grated coconut to it.
- Saute until they are brown.
- Grind to form a smooth paste. Add water if required.
- Get a wok or vessel add 3 tbsp Oil. Add the remaining chopped onion. Saute for 2 mins on low flame.
- Add tomatoes and saute for a minute.
- Mix all spices except salt. Stir for sometime.
- Let the mixture become brown. Roughly after 5 to 6 mins.
- Add the fresh coconut spice paste to the curry. Its time to add crabs to it.
- Combine well. Now add the desiccated coconut paste to the gravy.
- Check the consistency add water as required. Stir well cover with a lid for 5 mins. Stir again. Once the curry starts bubbling add salt as per taste.
- After 3 to 4 mins taste the curry. See if more salt or spice required. Switch off the gas. Your Crab Curry is ready now.
- Before Serving garnish with coriander leaves. Serve This Crab curry with Pav, Bread Or Rotis. This crab curry goes well with steamed rice.
CURRIED CRAB
Steps:
- In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
- In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
- Yield: about 1 cup
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
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 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
CARIBBEAN CURRY CRAB
I've seen a few recipes for curry crab which has more of an asian orgin, but this is recipe is from Trinidad & Tobago. Recipe is from www.recipeisland.com. Posting for ZWT5. Cook time is an est.
Provided by Queen Dana
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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
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