Best Indian Crab Curry Recipes

Curry Crab image

Provided by Bill

Number Of Ingredients 13

2 large Maryland blue crabs or similar variety ((or softshell crabs))
2 tablespoons flour
3 tablespoons oil
3 to 5 thin slices fresh ginger
2 cloves garlic ((chopped))
3 shallots ((diced))
1 scallion ((finely chopped))
1 tablespoon curry powder
1 teaspoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon sugar
¼ cup water
1 tablespoon Shaoxing wine

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!

West Indian Curried Crab and Lobster Cakes image

Provided by Food Network

Categories appetizer

Time 1h20m

Yield 6 servings (14 cakes)

Number Of Ingredients 14

1 egg
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons Javin curry blend, may vary if using Madras curry
2 scallions, chopped
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup red onion, chopped
2 tablespoons parsley, chopped
1 cup panko bread crumbs
1/2 pound crabmeat, jumbo lump
1/2 pound spiny lobster, cooked and chopped
Salt and freshly ground black pepper

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.