Crab Curry Recipes

CRAB CURRY

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

Crab Curry image

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

Ingredients

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

CRAB CURRY

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

Crab Curry image

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

Ingredients

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

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

Crab curry image

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

Ingredients

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

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Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, cumin and fenugreek.
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Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.
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Crab Curry Recipes

CRAB CURRY

CRAB CURRY

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

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