Crab Curry Recipes

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SIMPLE CRAB CURRY RECIPE



Simple Crab Curry Recipe image

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

1 kg cleaned crab
1/3 cup light olive oil or canola oil
3 large cloves garlic (minced)
2 tbsp masala
1 tsp turmeric
1 large onion (finely chopped)
2 sprigs curry leaf
2 tbsp chopped fresh coriander
4 green chillies (slit in halves)
10 small roma tomatoes (makes 2 cups once blended)
2 tsp kashmiri chilli powder
1 tsp tamarind
1/4 cup warm water
salt

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

INDIAN CRAB CURRY



Indian Crab Curry image

Put the crab back in crab curry with this Indian recipe that makes the crab the focus, served with boiled rice or jeera rice.

Provided by Petrina Verma Sarkar

Categories     Dinner     Entree

Time 50m

Yield 4

Number Of Ingredients 18

8 whole crabs (cooked)
1 1/2-inch piece tamarind
1/2 cup hot water
2 large onions (sliced)
2 large tomatoes (sliced)
10 dried red chilies (or fewer to taste)
2 tablespoons garlic paste
1 tablespoon ginger paste
1 1/2 cups grated coconut
2 tablespoons coriander powder
2 tablespoons cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 green chilies (slit)
2 tablespoons cooking oil (vegetable, canola, or sunflower)
3 cups hot water (more or less for desired gravy)
Salt (to taste)
Serving suggestion: cooked rice

Steps:

  • Mash the tamarind with your fingers to mix it well into the water.
  • Grind the mixture well to make a smooth paste (also called masala ).
  • Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.

Nutrition Facts : Calories 612 kcal, Carbohydrate 47 g, Cholesterol 258 mg, Fiber 9 g, Protein 54 g, SaturatedFat 10 g, Sodium 1578 mg, Sugar 20 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

CRAB CURRY



Crab Curry image

A quick, easy meal with lots of flavor. Was served this at a friend's house when we were a guest there. Feel free to increase the curry powder if you like it hotter. This is very mild curry. You can also substitute cooked shrimp, lobster, or real crab for the imitation crab meat. Serve over Saffron Rice.

Provided by Marg CaymanDesigns

Categories     Curries

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter
1 (10 1/2 ounce) can cream of shrimp soup
1 pint sour cream
2 tablespoons dry instant minced onion
1/2 teaspoon curry powder
1 -2 cup imitation crabmeat
salt and pepper

Steps:

  • Melt butter in skillet. Add soup and blend until melted.
  • Stir in dry onions and sour cream, blend well. Add curry powder and meat.
  • Heat about 5 minutes or until seafood is heated completely. Add salt and pepper, if desired.
  • Serve over Saffron rice.

Nutrition Facts : Calories 277.9, Fat 24.1, SaturatedFat 14.5, Cholesterol 71.3, Sodium 636.2, Carbohydrate 11.2, Fiber 0.5, Sugar 5.7, Protein 5.3

CRAB CURRY



Crab curry image

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

85ml oil
1 tsp fenugreek seeds
1 tsp mustard seeds
2 garlic cloves , chopped
2-3 green chillies , chopped
1 thumb-sized piece ginger , grated
10 curry leaves
2 onions , sliced
2 tsp chilli powder
1 ½ tsp turmeric
300ml fish stock
1½ tbsp coconut milk powder
2 tbsp tamarind pulp water
2 tomatoes , cut into chunks
10g fresh drumstick leaves (optional)
500g white crabmeat (use ready prepped or pick your own)
20g brown crabmeat (use ready prepped or pick your own)
cooked rice , to serve
115g frozen or fresh grated coconut
1 tbsp cumin seeds
1 tbsp peppercorns

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

CRAB CURRY



Crab Curry image

This Cantonese curry is very mild, colorful, fun and finger-lickin' good. Oh, and messy. Great opportunity to use those antique finger bowls (damp cloths in a basket will also do). If you want spicey-hot, tweek accordingly. For more guests simply multiply the recipe by the number of crab you plan to serve. It's limited only by the capacity of your wok. I like to serve it in a large bowl in the center of the table with a loaf of wonderful bread to sop up the sauce.

Provided by sugarpea

Categories     Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14

3/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon salt
1 teaspoon sugar
4 teaspoons curry
1/4 lb lean boneless pork, trimmed of fat and ground (such as shoulder or butt)
1 large cooked crab, in shell,cleaned and cracked (1 1/2-2 pounds)
3 tablespoons vegetable oil
1 clove garlic, minced
1 medium onion, cut into wedges,layers separated
1 medium green bell pepper, seeded and cut into 1 inch squares
1 egg, lightly beaten

Steps:

  • Sauce: Stir all ingredients together and set aside.
  • Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
  • Cut crab body into quarters leaving legs and claws whole; set aside.
  • Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
  • Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.

Nutrition Facts : Calories 328.5, Fat 18.7, SaturatedFat 3.3, Cholesterol 124.9, Sodium 1509.7, Carbohydrate 13, Fiber 2.2, Sugar 4.6, Protein 22.6

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