Best 14 Crab Curry Recipes

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In the realm of culinary delights, crab curry stands as a testament to the harmonious fusion of delicate seafood and rich, aromatic spices. This delectable dish, often regarded as a crown jewel of coastal cuisines, has captivated palates across the globe with its intricate tapestry of flavors. From the vibrant shores of Thailand to the lush backwaters of Kerala, India, and the vibrant streets of Singapore, crab curry has etched its place as a beloved culinary treasure. As you embark on this culinary journey, let us guide you through the labyrinth of ingredients and techniques, unveiling the secrets to crafting an exceptional crab curry that will transport your taste buds to culinary paradise.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY CRAB SALAD



Curry Crab Salad image

Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.

Provided by Kittencalrecipezazz

Categories     Crab

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package cooked crabmeat
1/3 cup mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped celery
1 small onion, finely chopped (or use 1 green onion, chopped)
3 -4 teaspoons prepared mustard
1/4-1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon curry powder
1/2 teaspoon lemon pepper (or to taste, or use freshly ground black pepper)

Steps:

  • In a bowl mix all ingredients.
  • Let sit in fridge for 3 or more hours before using to blend flavors.

MADRAS CRAB CURRY



Madras Crab Curry image

The sight of live crabs being sold in Chinatown brought back mouthwatering memories of mom's crab curry which I used to devour and I wanted to relive the experience. The body is cooked whole along with the pincers and legs. The legs usually don't have much meat but add flavor to the dish. The curry is purposely on the milder side to ensure that the spices do not overpower the delicate meat flavor. It is best when eaten the next day! Serve with hot rice cooked with a couple of cloves and piece of cinnamon.

Provided by FSK

Categories     World Cuisine Recipes     Asian     Indian

Time 3h

Yield 6

Number Of Ingredients 22

2 tablespoons vegetable oil
1 cinnamon stick
3 whole cloves
1 whole star anise pod, crushed
3 whole black peppercorns
3 dried chile peppers
¾ teaspoon urad dal
¼ teaspoon fennel seeds
2 large red onions, minced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 tablespoon garam masala
2 teaspoons ground red chile pepper
½ teaspoon ground turmeric
salt to taste
2 cups water, divided
3 ripe plum tomatoes, pureed
2 tablespoons tomato paste
¾ cup grated fresh coconut
¼ cup coconut milk
1 pod tamarind, soaked in warm water, juice extracted
6 crabs, cleaned

Steps:

  • Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, star anise, and peppercorns; cook and stir until spices start to pop. Add dried chile peppers, urad dal, and fennel seeds; cook until dal starts turning golden, 1 to 2 minutes.
  • Stir onions, garlic, and ginger into the pot. Cook and stir until garlic just starts to turn golden, 1 to 2 minutes. Add garam masala, chile powder, turmeric, and salt; cook 1 minute more.
  • Stir 1 cup of water, tomato puree, and tomato paste into the pot. Cook until tomato puree thickens, about 5 minutes. Stir in remaining 1 cup water, coconut, and coconut milk. Bring to a simmer over medium heat. Reduce heat to low; stir in tamarind juice.
  • Bring curry back to a boil. Reduce heat to low; add crabs to the pot. Cook over medium-low heat until crabmeat is opaque, 20 to 25 minutes. Remove from heat and let stand until crabs absorb curry flavors, about 2 hours.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 13.7 g, Cholesterol 52.6 mg, Fat 11.9 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 5.7 g, Sodium 1147.4 mg, Sugar 4.3 g

THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE



Thai Red Curry Crab Cakes With a Chili Dipping Sauce image

Another recipe I made for my sisters birthday, very tasty crab cake recipe. I use fresh crab as I love the flavour of it, but canned is fine. It is also very easy to make, more time consuming if you have to crack crab, but you do taste the difference.

Provided by The Flying Chef

Categories     Crab

Time 28m

Yield 10-25 cakes

Number Of Ingredients 12

350 g crabmeat (I use fresh, I love the taste and prefer it, but canned would be fine.)
550 g uncooked prawns, shelled, deveined
1 1/2-2 tablespoons Thai red curry paste (I use Thai kitchen brand.)
3 green onions, chopped coarsely
2 tablespoons fresh coriander, finely chopped
2 teaspoons lemongrass, finely chopped
1 egg
2 tablespoons peanut oil
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons sugar
1/2 cup sweet chili sauce (I use Thai kitchen brand again.)

Steps:

  • Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
  • Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
  • Serve crab cakes with dipping sauce.
  • For the dipping sauce.
  • Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.

CURRY CRAB TOAST



Curry Crab Toast image

Melted crab and cheese with a hint of curry makes for a delicious appetizer or light dinner!

Provided by Carrie Elizabeth

Categories     Seafood     Shellfish     Crab

Time 20m

Yield 4

Number Of Ingredients 9

½ cup cooked crabmeat
⅓ cup grated Swiss cheese
3 stalks green onions, finely chopped
2 teaspoons finely chopped fresh parsley
1 teaspoon curry powder, or more to taste
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon mayonnaise, or as needed
16 (1/2 inch) slices French baguette

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Mix crabmeat, Swiss cheese, green onions, parsley, curry powder, lemon juice, salt, and pepper together in a small bowl. Add just enough mayonnaise to hold the mixture together.
  • Spread a small amount of the mixture on baguette slices. Place slices on a baking sheet.
  • Broil in the preheated oven until they start to bubble a bit, 3 to 5 minutes. Serve warm.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 24 g, Cholesterol 32.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 14 g, SaturatedFat 4.3 g, Sodium 370.5 mg, Sugar 1.6 g

SPICY CRAB CURRY - BANGLA STYLE



Spicy Crab Curry - Bangla Style image

A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It's best eaten with hot rice.

Provided by keka1980

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h55m

Yield 4

Number Of Ingredients 21

2 fresh Dungeness crabs, cleaned and with their shells cracked
2 teaspoons ground turmeric
½ teaspoon salt
1 tablespoon mustard seed
1 tablespoon hot water
1 tablespoon mustard oil
3 cups sliced red onion
1 ¾ cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
2 whole cloves
1 (1 inch) piece cinnamon stick
2 pods green cardamom pods
5 whole black peppercorns
2 large tomatoes, coarsely chopped
4 Thai green chiles
1 ½ teaspoons garlic paste
1 ½ teaspoons ginger paste
1 teaspoon cayenne pepper
salt to taste
1 teaspoon white sugar
1 wedge fresh lemon
½ cup chopped fresh cilantro

Steps:

  • Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
  • Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
  • Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
  • Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
  • Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
  • Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 30.7 g, Cholesterol 48.1 mg, Fat 5.8 g, Fiber 6.1 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 613.4 mg, Sugar 8.1 g

NORTHWEST DUNGENESS CRAB CURRY



Northwest Dungeness Crab Curry image

My two favorite things: dungeness crab and curry meet together to make an unusual, but lovely curry. Very romantic, and it would be great treat for a dinner-date. This recipe is from "Pacific Passions Cookbook" by Karen Barnaby.

Provided by Ashley U

Categories     Curries

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1 1/2 lb) live dungeness crabs
2 tablespoons whole coriander seeds
1 teaspoon whole black peppercorn
2 tablespoons bright red sweet paprika
1/2-1 teaspoon cayenne pepper
1/2 teaspoon turmeric
4 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 medium onion, peeled and sliced into thin half-moons
5 garlic cloves, cut into thin slivers
2 cups water
2 (14 ounce) cans coconut milk

Steps:

  • Bring a large pot of water to a boil.
  • Drop in the crabs and cook until they stop moving, about 3-4 minutes.
  • Remove the crabs from the pot and cool.
  • When they are cool enough to handle, pull of and discard the top shell.
  • Scrape the insides clean with a small spoon.
  • Remove the spongy lungs on both sides of the body.
  • With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
  • Heat a small frying pan over medium heat.
  • Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
  • Place in a bowl and add the paprika, cayenne and turmeric; set aside.
  • Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
  • Fry the black mustard seeds until they pop.
  • Add the onions and garlic and cook until lightly browned.
  • Stir in the spice mixture and the water.
  • Bring to a boil, and then simmer until the mixture is reduced by half.
  • Add the coconut milk and bring to boil.
  • Season with salt and add the crab.
  • Cook for 5 minutes, turning the pieces over to ensure even cooking.
  • Remove from the heat and serve.

Nutrition Facts : Calories 1700.8, Fat 109.7, SaturatedFat 69.8, Cholesterol 401.2, Sodium 2225.3, Carbohydrate 55.4, Fiber 15.2, Sugar 28.8, Protein 132.7

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

CARIBBEAN CURRY CRAB



Caribbean Curry Crab image

I've seen a few recipes for curry crab which has more of an asian orgin, but this is recipe is from Trinidad & Tobago. Recipe is from www.recipeisland.com. Posting for ZWT5. Cook time is an est.

Provided by Queen Dana

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup water
2 limes, juice of
2 tablespoons ginger
2 tablespoons garlic
6 large crabs (cleaned)
1 1/2 cups coconut milk
3 tablespoons cooking oil
3 tablespoons curry powder
1 teaspoon salt, chive, thyme
pepper

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.

EASY CURRY CRAB DIP



Easy Curry Crab Dip image

I was once served a curry crab appetizer that I loved, and searched all over the Internet looking for a recipe that was close. This is my own recipe created after not finding what I was looking for. It's a super easy crab dip, perfect as a last-minute appetizer served with your favorite crackers! My favorite are baked garlic and chive pita crackers.

Provided by snelson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 10m

Yield 12

Number Of Ingredients 6

2 (4.25 ounce) cans crabmeat, drained
5 tablespoons Japanese mayonnaise
3 tablespoons thinly sliced green onions, green parts only
1 tablespoon fresh lemon juice
1 tablespoon curry powder, or to taste
1 pinch paprika

Steps:

  • Mix crabmeat, mayonnaise, green onions, lemon juice, and curry powder together. Cover and chill until ready to serve. Sprinkle with paprika just before serving.

Nutrition Facts : Calories 63.7 calories, Carbohydrate 0.8 g, Cholesterol 19.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 0.2 g

KERALA BOATMAN'S CRAB CURRY



Kerala Boatman's Crab Curry image

Categories     Ginger     Sauté     Coconut     Crab     Spring     Coriander     Gourmet

Yield Serves 6

Number Of Ingredients 16

1 1/2 pounds jumbo lump crab meat
1 medium onion
3 large garlic cloves
a 1-inch piece fresh gingerroot
2 dried hot red chiles such as cayennes or chiles de árbol
2 tablespoons vegetable oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon black peppercorns
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1/4 cup packed fresh cilantro sprigs
1 1/2 cupsLaxmi's fresh coconut milk or canned unsweetened coconut milk
1 1/2 teaspoons coarse salt, or to taste
Accompaniment: cooked white or brown basmati rice
Garnish: sliced scallion greens

Steps:

  • Pick over crab meat to remove any bits of shell and cartilage. Chop onion and mince garlic. Peel gingerroot and mince. Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds.
  • In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop. Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes. Stir in other spices until combined well. Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.
  • While crab mixture is cooking, chop cilantro. Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.
  • Spoon curry over rice and garnish with scallion greens.

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

CURRY CRAB SANDWICHES



Curry Crab Sandwiches image

Found this in a Taste of Home Magazine and tried it and was not disappointed. A nice change from your every day sandwiches, easy to make with a little kick from the curry. I filled buns from recipe #133547 and used imitation crab meat. DH & I really enjoyed it, maybe you will too.

Provided by Bonnie G 2

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces crabmeat, chopped
1/3 cup mayonnaise
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1 tablespoon prepared mustard
1/4 teaspoon seasoning salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
4 rolls, split
1 cup cheddar cheese, shredded
1 tablespoon butter, softened

Steps:

  • In a bowl, combine the crabmeat, mayonnaise, celery, onion, mustard and seasonings.
  • Spread 1/2 cup crab mixture on the bottom of each roll.
  • Sprinkle with cheese.
  • Spread butter on the cut side of roll tops.
  • Broil both halves of sandwiches 4 inches from the heat for 3-4 minutes or until cheese is melted and crab mixture is bubbly.

HOT HOT CRAB CURRY



Hot Hot Crab Curry image

This was my mother's delicious hot crab curry recipe. To learn how to prepare this dish, I had to watch her make it because there was no recipe written down. She passed away on May 16, 2002, but her crab curry will be enjoyed for generations to come !

Provided by Ranikabani

Categories     Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 large onion
1 -3 teaspoon cayenne pepper (depending on how hot you like it!)
1/2 teaspoon turmeric
1 teaspoon garlic, chopped
1 1/2 teaspoons ginger, chopped
1 teaspoon cumin powder
2 1/2 teaspoons coriander powder
1/2 teaspoon roasted curry powder
2 tomatoes, chopped
2 tablespoons vegetable oil
1 -2 dungeness crab, cleaned (legs pulled off too)
salt

Steps:

  • Roast onion a bit on a grill just until the outside is tender.
  • Chop finely.
  • Roast spices dry on a hot frying pan, no oil, for about one minute.
  • Remove spices from a pan.
  • In a bowl, put 1/2 cup of water and add the roasted spices to it and make a paste.
  • Heat a Dutch oven (add 2 tbsp oil).
  • Add roasted onion and fry till golden-brown.
  • Add spice paste and cook on medium heat for 2 minutes.
  • Add tomatoes.
  • Let spices cook for 5 minutes or so.
  • You may need to add a quarter to a half cup of water.
  • Don't let it dry out.
  • Add crab (s).
  • You may have to add some water to it but I'd suggest letting the crab cook for at least 15 min of the cooking time before you do, because it gives out it's own juices.
  • Cover and cook for half an hour.

CURRY CRAB



CURRY CRAB image

I LOVE CRAB NO MATTER HOW IT'S DONE ...THIS IS A FOVORITE!

Provided by FANNIE MCCOY

Categories     Seafood

Time 45m

Number Of Ingredients 16

2 Tbsp canola oil
2 clove garlic, minced
1 onion, finely chopped
2 tsp finely grated fresh ginger
2 tsp curry powder
1 tsp ground turmeric
3/4 tsp allspice, ground
3 tomatoes,peeled,seeded,and coarsely chopped
1/2 tsp minced habanero chile
1 tsp thyme
salt & freshly ground pepper
2 c unsweetened coconut milk
1 c water
2 lb lump crabmeat
3/4 c chopped cilantro
grilled naan and hot sauce for serving

Steps:

  • 1. IN A DEEP, MEDIUM SKILLET,HEAT THE OIL. ADD THE ONION AND COOK OVER MODERATE HEAT,STIRRING OCCASIONALLY,UNTIL SOFTENED,ABOUT 5 MIN.
  • 2. ADD THE GARLIC AND GINGER AND COOK,STIRRING ABOUT 2 MIN.
  • 3. STIR IN THE CURRY POWDER, TURMERIC AND ALLSPICE AND COOK FOR 2 MORE MIN.
  • 4. ADD THE TOMATOES, HABANERO CHILE AND THYME, SEASON WITH SALT & PEPPER. COOK STIRRING OCCASIONALLY, UNTIL TOMATOES ARE JUST BEGINNING TO SOFTEN ABOUT 2 MIN.
  • 5. ADD THE COCONUT MILK AND WATER AND BRING TO A BOIL.
  • 6. SIMMER OVER LOW HEAT, STIRRING OCCASIONALLY, UNTIL THE SAUCE IS REDUCED BY 1/3, ABOUT 15 MIN.
  • 7. STIR IN THE CRAB MEAT AND COOK JUST UNTIL HEATED THROUGH, STIR IN THE CILANTRO,
  • 8. SERVE WITH GRILLED NAAN AND HOT SAUCE

Tips:

  • Use fresh crab meat. This will give your curry the best flavor.
  • Choose the right type of curry paste. There are many different types of curry paste available, so choose one that suits your taste. If you're not sure which one to choose, ask your local grocer for help.
  • Don't be afraid to experiment with different ingredients. Curry is a versatile dish, so feel free to add other vegetables, meats, or seafood to your recipe.
  • Serve your curry with rice or naan bread. This will help to soak up the delicious sauce.

Conclusion:

Crab curry is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy, flavorful sauce and tender crab meat, it's sure to be a hit with everyone at your table. So next time you're looking for a new and exciting dish to try, give crab curry a try. You won't be disappointed!

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