Best Caribbean Curry Crab Recipes

STUFFED CRABS CARIBBEAN STYLE

Stuffed Crabs Caribbean Style image

Provided by Craig Claiborne

Time 20m

Yield 4 to 8 servings

Number Of Ingredients 12

Ingredients

8 tablespoons butter, approximately
4 scallions, chopped
1 teaspoon chopped garlic
1 hot green chili, finely chopped, seeds optional, or use dried red pepper flakes to taste
1 tablespoon curry powder
3/4 to 1 pound crabmeat, finely shredded (This does not have to be lump or fancy crab. Show crab, flaked crabmeat or even canned crab may be used.)
2 tablespoons finely chopped fresh coriander leaves, optional
2 tablespoons finely chopped parsley
Salt and freshly ground pepper
6 to 8 tablespoons crab liquid or bottled clam juice
2 cups fresh bread crumbs
Lime wedges for garnish

Steps:

Preheat the oven to 400 degrees.
Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
Remove from the heat and use the mixture to fill 4 to 8 clam shells.
Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 1 gram

CARIBBEAN CURRY CRAB

Caribbean Curry Crab image

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

Ingredients

1/2 cup water
2 limes, juice of
2 tablespoons ginger
2 tablespoons garlic
6 large crabs (cleaned)
1 1/2 cups coconut milk
3 tablespoons cooking oil
3 tablespoons curry powder
1 teaspoon salt, chive, thyme
pepper

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.