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
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
MINI CRAB CAKES WITH CURRIED TARTAR SAUCE
My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!
Provided by Maria Connors
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
- Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
- Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
- Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
- Serve with curried tartar sauce.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g
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
CURRIED CRAB WITH COCONUT AND CHILI
Steps:
- Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
- Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
- To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
- Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
- Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.
SPICY CRAB CURRY RECIPE BY TASTY
Here's what you need: crab, garlic, red onion, cloves, cardamom pods, cinnamon, curry leaves, pandan leaves, green chiles, fenugreek seeds, red chili powder, unroasted curry powder, roasted curry powder, black pepper powder, turmeric, garnicia, cooking oil, coconut milk, salt
Provided by Dilini Dahanayake
Yield 4 servings
Number Of Ingredients 19
Steps:
- Add oil to a pan. When the oil is heated, add in the garlic and the onions. Fry onions until translucent. Add cardamom, cinnamon, and cloves, roast, then add crabmeat and coat well in the remaining spices. To this, add turmeric powder, salt, and goraka. Cook crab in oil until spices are well-combined.
- Add coconut milk and bring to a boil. Cook until gravy thickens.
- Serve warm with steamed bread or rice.
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
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
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