Best Curry Crab Appetizers Recipes

CURRY CRAB

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!

CURRIED CRAB SPREAD

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.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
• Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake for 15 minutes. Remove from oven, and serve immediately

WEST INDIAN CURRIED CRAB AND LOBSTER CAKES

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.

CRAB APPETIZERS

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.

CURRY CRAB APPETIZERS

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.

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.