Best 14 Curried Chile Crab Recipes

CURRIED CRAB

Steps:

• In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
• In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
• Yield: about 1 cup

CURRY CRAB RECIPE

Steps:

• Add salt, seasoning blend, and garlic to crab. Mix
• Heat oil in a large pot.
• Add curry and saffron powder with a tbsp of water.
• Add onions, pepper, and fresh seasoning.
• Cook until most of the water evaporates.
• Add crab and cook covered for 10 minutes.
• Add coconut milk.
• Cover and cook for 30 minutes. Done

CURRY CRAB

Steps:

• To prep the crabs, check out our Scallion Ginger Cantonese Crab recipe for very detailed instructions. They should be as fresh as possible! After the crabs are prepared, pat them dry and dredge them with flour. Set aside.
• In most restaurants, crabs are almost always deep fried first, so they are cooked quickly and the juices get sealed in. But since we're doing this at home, we don't have to get out the deep fryer. The way to do it is to sear the crabs on all sides to get the same effect. Heat the wok over high heat and add 3 tablespoons of oil. Sear the crabs, paying special attention to the open dredged areas in order to seal in the juices. Turn the heat to medium and fry until they've turned red-orange. This process should take about 5 minutes and the crab should be about 80% done. Set them aside.
• There should be a tablespoon or more oil left in the wok and if not, add more until you have at least 1 ½ tablespoons. Add the ginger. Caramelize for 1-2 minutes on low heat, and then add the garlic, shallots, and the white portions of the scallion. Cook until softened.
• Turn heat to medium high and add the curry, turmeric, salt, sugar, water and wine, and stir until mixed well. Toss in the crab until coated and cover the wok. Cook for about 1 minute and stir and toss the crab until the liquid is reduced. Garnish with the green portion of the scallions and serve!

CURRIED CRAB

Steps:

• In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.
• In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant without burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.

CHILLI CRAB

Steps:

• If crabs live, put in freezer for 10 minutes to stun.
• Remove back shell and clean spongy bits and brown stuff, clean in water.
• Cut in half lengthwise.
• Remove claws from body and hit with blunt side of a cleaver to crack in several places.
• Cut the halves into two or three pieces leaving legs attached.
• Pound ginger and chili until they form a paste, or zap in the food processor or blender.
• Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
• Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
• Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
• Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
• Garnish with sliced spring onion.
• Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.

SINGAPORE CHILLI CRAB

Steps:

• The crab must be prepared before stir-frying (you can ask your fishmonger to do this). This involves removing the claws, the main shell, discarding the dead man's fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
• Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
• Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.

QUICK, EASY & TASTY CURRIED CRAB

Steps:

• Spray a pot with Pam.
• Add garlic & onions, cook over medium heat until onion is lightly browned (apprx 5 minutes).
• Pour in the stock.
• Stir in curry paste, simmer for 5 minutes.
• Add crab and heat for apprx 2minutes. Give it astir or two.
• Serve over rice.

SINGAPOREAN CHILE CRAB

Steps:

• Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
• In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
• Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
• Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
• Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

CURRIED CRAB CAKES

Steps:

• Combine first 5 ingredients in a small bowl, stir well.
• Heat a large nonstick frypan coated with cooking spray over medium high heat.
• Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
• Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
• Spoon mixture into a large bowl, cool.
• Wipe frypan clean with a paper towel.
• Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
• Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
• Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
• Melt 2 teaspoons butter in pan over medium heat.
• Add 8 patties and cook 2 minutes on each side or until browned.
• Remove the crab cakes from pan, and keep warm.
• Repeat procedure with remaining butter and patties.
• Garnish with parsley sprigs.

CHILE CRAB

Steps:

• Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms.
• Crack the crab claws and the big legs slightly.
• Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok.
• Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed.
• Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.

SINGAPORE CHILLI CRAB RECIPE BY TASTY

Steps:

• Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
• In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
• Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
• Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
• Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
• Remove the crab legs and head, and plate up on a shallow dish.
• Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
• Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
• Enjoy!

MALAYSIAN-STYLE GINGER-CHILE CRAB

Steps:

• If using live crabs, pour water in a large pot to a depth of 1 1/2 inches. Bring to a boil over high heat, add crabs, turn heat to medium-high, cover and steam until crabs are bright orange-red and all the blue-green color is gone, about 15 to 20 minutes. Remove from heat and rinse under cold running water. (If using precooked crabs, skip to Step 2.)
• Clean the crabs: Grasp the top shell at the front, pull it away from the body and discard it. Turn the crab over, pry off the triangular apron and discard it, along with the spongy white gills. Grab the legs and claws close to the body, twist them off, and crack the claws lightly with a hammer. Discard the legs (or, if you are a crab fanatic, suck the meat out of them). You want to end up with a body and 2 claws, including knuckles, from each crab. Snap the body in half, using a chef's knife to cut through the shell if necessary.
• In a large sauté pan, heat 2 tablespoons oil over high heat until it just begins to smoke. Add half the crab bodies and claws and sauté, tossing frequently with your tongs, for about 3 minutes. Add half of each of the remaining ingredients, except the salt and black pepper. Cook, stirring frequently, for 1 minute more.
• Remove everything from pan, add remaining 2 tablespoons oil, and repeat with remaining crabs and ingredients. Season with salt and black pepper. Serve warm or room temperature, with nutcrackers and picks.

CURRIED SHRIMP AND CRAB GUMBO

Steps:

• Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
• Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
• Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
• Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
• Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.

CURRIED CRAB SPREAD

Steps:

• In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.