Best Curry Crab Toast Recipes

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SOFT-SHELL CRABS WITH CURRY BUTTER



Soft-Shell Crabs With Curry Butter image

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

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
5 cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon turmeric
1/2 pound unsalted butter (2 sticks), softened
1/2 teaspoon grated garlic
2 teaspoons grated ginger
1/2 teaspoon kosher salt
Zest and juice of 1 lime, and lime wedges for garnish
1/4 cup unsalted roasted almonds, crushed
1/2 cup chopped scallions
1 cup rice flour, for dusting (optional)
4 large soft-shell crabs, about 5 ounces each, cleaned
8 ounces tender pea shoots or baby spinach

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

TOASTY CRAB APPETIZERS



Toasty Crab Appetizers image

This recipe is courtisy of David Buzanko, from a Yahoo site. I haven't tried it yet, just keeping here for safety.

Provided by Evelyn L Jepson

Categories     Crab

Time 45m

Yield 32 36, 1 serving(s)

Number Of Ingredients 7

1/2 lb crabmeat
2 tablespoons mayonnaise
2 teaspoons prepared mustard
2 teaspoons lemon juice
6 slices white bread
2 tablespoons parmesan cheese
1 tablespoon dry breadcrumbs

Steps:

  • Remove cartilage from cooked crabmeat.
  • Combine mayonnaise, mustard, lemon juice and crabmeat.
  • Toast bread, then cut off the crusts.
  • Spread crabmeat mixture on each slice of toast.
  • Combine cheese and crumbs.
  • Sprinkle cheese mixture on top of crabmeat.
  • Cut slices into 6 pieces, each.
  • Place on a broiler pan 3" from heat.
  • Broil for 2 minutes until brown.

Nutrition Facts : Calories 782.4, Fat 19.6, SaturatedFat 4.5, Cholesterol 111.6, Sodium 3438.9, Carbohydrate 89.8, Fiber 4.3, Sugar 9.4, Protein 58.4

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