Curry Crab

If you love crab and love curry, this crab meat recipe will more than please your palate!

Curry Crab

Ingredients:

2 Tablespoons-Canola Oil
1 Onion-finely chopped
2 Cloves of Garlic-finely chopped
2 Teaspoons-Ginger-freshly, finely grated
2 Teaspoons-Curry Powder
1 Teaspoon-Ground Turmeric
3/4 Teaspoon-Ground Allspice
3 Tomatoes—peeled, seeded and coarsely chopped
1/2 Teaspoon-Habanero Chile
1 teaspoon-Thyme-chopped
Salt and Pepper-to taste
2 Cups-Unsweetened Coconut Milk

(2-14-ounce cans)
1 Cup-Water
1 Pound-Lump Crab Meat
3/4 Cup-Cilantro-chopped
Grilled Naan and Tabasco-for serving

Directions:

In a medium-sized skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes.

Stir in the curry powder, turmeric and allspice
and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, chile and thyme and season with salt and pepper.

Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes.

Stir the crab meat into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.

This Curry Crab recipe serves 4.