SIMPLE CRAB CURRY RECIPE
This crab curry is so delicious with loads of heat. Cooked the South African way in a spicy, hot tomato based sauce.
Provided by Lorraine
Categories Main Course
Number Of Ingredients 14
Steps:
- Wash the crab and rub some coarse salt into it to get it really clean. Make a few random cracks in the crab shells
- Heat the oil in a large pot. Add the minced garlic and fry for a minute
- Add the crab, 2 tbsp masala, turmeric and salt and allow it to fry for 10 minutes on low heat
- Add the onion, curry leaf and green chillies. Saute until the onion is translucent
- Remove the skin from the tomatoes and blend them. Mix it into the crab
- Add the chilli powder and chopped coriander. Allow it to simmer on low heat until the tomatoes are cooked and it reduces into a thick sauce. About 30 minutes
- Mix the tamarind into the warm water. Strain and add to the curry. Simmer for another 2-3 minutes
- Garnish with more coriander. Serve hot with rice
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.
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
QUICK, EASY & TASTY CURRIED CRAB
This is so easy - I used Thai Kitchen red curyy paste and flaked articicial crab. Use your own favorites. If you want more sauce just add more chicken stock and curry paste. This recipe is only medium hot but for some this will be HOT. Adjust your curry to your liking - start off with 2 tsp and keep adding.. Serve over rice or noodles. If you make more sauce thicken witn 1 tbsp of corn starch.
Provided by Bergy
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray a pot with Pam.
- Add garlic & onions, cook over medium heat until onion is lightly browned (apprx 5 minutes).
- Pour in the stock.
- Stir in curry paste, simmer for 5 minutes.
- Add crab and heat for apprx 2minutes. Give it astir or two.
- Serve over rice.
Nutrition Facts : Calories 166.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 24.4, Sodium 1040.3, Carbohydrate 20.8, Fiber 0.9, Sugar 3.5, Protein 15.9
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
CURRIED CRAB DIP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
- Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
- Drain currants, and reserve the liquid.
- Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
- Bake in the preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.8 g, Cholesterol 75.6 mg, Fat 16.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 9.8 g, Sodium 252.3 mg, Sugar 4.4 g
CURRIED CRAB
Make and share this Curried Crab recipe from Food.com.
Provided by jenny butt
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean crabs & slightly crack.
- Put seasoning & curry powder over crabs.
- Mix well, and allow to stand for 10 - 15 minutes.
- Heat oil in pot & add crab & seasoning into hot oil.
- Stir for about 5 minutes--don't allow to stick or burn.
- Add 1 cup water, stir & cover.
- Allow to cook until gravy is thick.
- Serve HOT with hot rice.
Nutrition Facts : Calories 361.9, Fat 16.9, SaturatedFat 2.2, Cholesterol 147.5, Sodium 740.5, Carbohydrate 6.5, Fiber 0.9, Sugar 0.8, Protein 44.4
CURRIED CRAB MEAT AND MUSHROOM SALAD
Steps:
- In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.
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EASY CRAB CURRY - CIVILIZED CAVEMAN COOKING
From civilizedcaveman.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Melt the coconut oil over medium heat in a large skillet. Heat the cinnamon sticks, cardamom, salt, cumin, coriander, turmeric and star anise in the coconut oil until fragrant. Add the chopped onions and bell peppers plus garlic to the spices and oil. Save time by shredding the bell peppers, onions and garlic finely in a food processor if you prefer a finer-textured curry.
- Add the fresh or canned crab meat and crushed tomatoes, mix with the vegetables and spices thoroughly.
- Cook for 10 minutes, stirring occasionally, until the vegetables have cooked until soft and the flavors are concentrated.
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