Crab Meat Curry Recipes

INDIAN CRAB CURRY

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.

CRAB CURRY

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.

CRAB MASALA CURRY RECIPE BY TASTY

Steps:

• For the Masala Paste:
• Heat the oil in a non stick pan. Once heated, add the chopped onion into the pan and cook until translucent.
• Add the grated coconut into the pan. Roast for about 1-2 minutes until well-toasted.
• Add the coriander seeds, white sesame seeds and cumin seeds. Roast them for 1 - 2 minutes more until aromatic. Now, empty this mixture into a bowl and let cook.
• Once cool, transfer the contents into a blender. Add the chilli powder, turmeric powder, ginger, garlic, garam masala powder, tomatoes and the chopped coriander with some salt.
• Grind it into a smooth paste. Set aside.
• For the Crab Curry:
• Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves and the curry leaves and let the leaves splutter.
• Then, add the chopped onion and cook until translucent. To this, add the green chillies and masala paste. Cook and stir for 2-3 minutes.
• Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
• Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
• To the mixture, add lemon juice and cook covered on a medium flame for about 10-15 minutes, stirring occasionally. Once crabs turn orange in colour, they're cooked.
• Top with coriander leaves and serve hot with fresh rotis or jasmine rice.

CARIBBEAN CURRY CRAB

Steps:

• Cut the crabs in small pieces and use the lime juice for washing them. Use the ginger, minced chive, garlic, thyme to season the crabs. Pour the oil into a preheated pot.
• Make a paste by mixing the curry, salt and the pepper and add it to the hot oil. Next add the crab meat along with the coconut milk when the mixture thickens.
• Next allow the curry crabs to simmer for about 25 minute covered. When the curry crabs are done serve them with cassava dumplings.

CRAB CURRY

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.

INDIAN CRAB CURRY

Steps:

• Firstly dice the crab and wash it properly.
• Take a tawa or pan add little oil. Once hot add fennel seed and cumin seed-. When they crackle.
• Add 2 sliced onion. Keep one onion aside for Tadka.
• Now put Garlic cloves, desiccated coconut, 3 tbsp Coriander Leaves, Ginger and green chilies. Saute until onion all mixture becomes dark brown. Combine this fried mixture in the grinder. This mixture is of fried onion, ginger-garlic, cumin seed, coriander leaves, green chilies and desiccated coconut. Grind until it forms a smooth paste. Add little water if required.
• Take little oil. Add now fresh grated coconut to it.
• Saute until they are brown.
• Grind to form a smooth paste. Add water if required.
• Get a wok or vessel add 3 tbsp Oil. Add the remaining chopped onion. Saute for 2 mins on low flame.
• Add tomatoes and saute for a minute.
• Mix all spices except salt. Stir for sometime.
• Let the mixture become brown. Roughly after 5 to 6 mins.
• Add the fresh coconut spice paste to the curry. Its time to add crabs to it.
• Combine well. Now add the desiccated coconut paste to the gravy.
• Check the consistency add water as required. Stir well cover with a lid for 5 mins. Stir again. Once the curry starts bubbling add salt as per taste.
• After 3 to 4 mins taste the curry. See if more salt or spice required. Switch off the gas. Your Crab Curry is ready now.
• Before Serving garnish with coriander leaves. Serve This Crab curry with Pav, Bread Or Rotis. This crab curry goes well with steamed rice.