Curry Crab

Crab Curry by Food &

Crab Curry by Food &

If you love crab and love curry, this crab meat recipe will more than please your palate! We found this over at Food & Wine (1-year auto-renewal) magazine. They don't always have much for crab recipes, but when they do they are spot on flavorful! Besides crab, Thai food is my personal favorite foods, so this dish was a must try for me...


  • 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


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.

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