Best 8 Curried Crab Pizza Recipes

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Curried crab pizza is a delicious and unique dish that combines the flavors of curry, crab, and pizza. It's a great way to use up leftover crab meat, and it's also a fun and easy meal to make at home. If you're looking for a new and exciting way to enjoy pizza, then curried crab pizza is definitely worth a try.

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

CURRIED CRAB PIZZA



Curried Crab Pizza image

"I've been making this appealing appetizer pizza for years, and it's still goes over big at family get-togethers and potlucks," says Ann Stanton of Treasure Island, Florida. "I often make three or four at once and keep them in the freezer to serve unexpected company."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 8-10 slices.

Number Of Ingredients 6

3/4 cup mayonnaise
2 teaspoons curry powder
1 prebaked 12-inch pizza crust
2 cans (6 ounces each) lump crabmeat, drained
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded cheddar cheese

Steps:

  • In a small bowl, combine the mayonnaise and curry. Spread over crust. Sprinkle with crab and cheeses. Place on a pizza pan or baking sheet. Bake at 350° for 20-25 minutes or until cheese is melted.

Nutrition Facts : Calories 267 calories, Fat 19g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.

CURRIED CRAB



Curried Crab image

Provided by Food Network

Categories     appetizer

Time 12h17m

Yield 4 servings

Number Of Ingredients 11

1 pound jumbo lump crab meat, cleaned
1/4 cup red onion, finely diced
1/4 cup scallion, finely chop
1/4 cup red pepper, finely dice
1/2 cup jicama, brunoised
2 tablespoons curry oil, recipe follows
2 tablespoon mayonnaise
1/2 cup creme fraiche
Salt and fresh ground black pepper, to taste
1 cup canola oil
1/4 cup curry powder

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

CURRIED CRAB-MANGO POCKET PIES AND HOT SAUCE



Curried Crab-Mango Pocket Pies and Hot Sauce image

Provided by Alton Brown

Time 2h40m

Yield 6 pocket pies

Number Of Ingredients 26

20 serrano chiles, stemmed and cut crosswise
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced white onions
3/4 teaspoon kosher salt, or more as needed
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar
1 tablespoon vegetable oil
1/4 red onion (2 ounces), finely diced
1/4 red bell pepper (1.4 ounces), finely diced
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 teaspoon curry powder
12 ounces mango, small dice
1/4 cup light brown sugar
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
10 ounces jumbo lump crab meat, picked for shells
1/2 cup chopped fresh cilantro
9 1/2 ounces all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
6 tablespoons shortening
3/4 cup milk
1 large egg
Canola oil, for frying

Steps:

  • For the hot sauce: Combine the peppers, garlic, onions, salt, and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream. Taste and season with more salt, if necessary. Strain and serve.
  • For the filling: Heat the oil over medium heat in a large saute pan. Once the oil is shimmery, add the red onion and bell pepper. Cook, stirring until the onion is soft and translucent, about 2 minutes. Season with the salt, pepper and curry powder and cook, about 1 minute more. Add the mango and cook to just soften slightly, about 2 minutes. Add the brown sugar and cook, 2 minutes more.
  • Deglaze the pan with the lime juice and cider vinegar. Cook until the liquid is almost completely gone, 3 to 5 minutes more. Remove the pan from the heat, transfer the mango mixture to a bowl over an ice bath and cool to room temperature, stirring occasionally.
  • Once the mango mixture has cooled, fold in the jumbo lump crab meat and cilantro.
  • For the pastry: Combine the flour, baking powder and salt in the bowl of a food processor. Pulse for a few seconds, then pour into a large mixing bowl.
  • Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix with a spatula until the dough begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding it over 10 to 20 times.
  • Beat the egg with 1 tablespoon of water and set the egg wash aside. Line a baking sheet with parchment.
  • Divide the dough into 6 equal pieces. Take one piece to roll, keeping the other dough balls covered with plastic wrap while you work. Lightly dust the countertop and dough with flour and roll the dough very thin into a 6 1/2-inch round. Spoon about 1/4 cup of the filling in the center of the pastry. Brush the edges of the pastry with the egg wash and fold the dough in half over the filling. Use the tines of a fork to press and seal the edges. Then dock the top of the pocket 4 to 5 times. Transfer to the prepared baking sheet and repeat with the remaining dough and filling.
  • Fill a large Dutch oven with 3 inches of oil. Heat the oil to 375 degrees F and line a baking sheet with paper towels and an inverted cooling rack on top.
  • Fry the pocket pies 2 or 3 at a time, keeping an eye on the oil temperature, until golden brown, 2 to 3 minutes per side. Remove the pocket pies with a spider or slotted spoon and drain on your paper towel-lined baking sheet. Sprinkle the pies with salt, and serve immediately with the hot sauce on the side.

CATFISH CURRY



Catfish Curry image

If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example.

Provided by Adrian Miller

Categories     Main Dish Catfish

Time 55m

Yield 4

Number Of Ingredients 9

2 pounds catfish fillets
4 cups water
2 medium onions, finely chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 teaspoons curry powder
2 tablespoons butter, at room temperature
1 tablespoon chopped fresh parsley
4 cups hot cooked rice

Steps:

  • Rinse fillets under cold water and cut into 2-inch pieces.
  • Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
  • Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
  • Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
  • Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
  • Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

Nutrition Facts : Calories 602.5 calories, Carbohydrate 53.3 g, Cholesterol 121.9 mg, Fat 23.7 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 7.8 g, Sodium 173.2 mg

CRAB PIZZA



Crab Pizza image

Make and share this Crab Pizza recipe from Food.com.

Provided by Diana Adcock

Categories     Crab

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

1 round pizza dough (12-inch)
1 cup alfredo sauce
2 cups crabmeat, picked over
2 green onions, sliced thin
1 cup sliced mushrooms
8 slices bacon, cooked to just crisp and crumbled
1 tablespoon Old Bay Seasoning (see Old Bay Seasoning or #15562)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees.
  • Place pizza dough on a lightly greased pizza pan and press out to 12 inches.
  • Evenly distribute alfredo sauce.
  • Evenly distribute crab meat.
  • Evenly distribute cheddar and motzarella cheeses.
  • Top with the Old Bay Seasoning, onions, bacon and mushrooms.
  • Bake on the lowest rack for 20-25 minutes.

Nutrition Facts : Calories 554.8, Fat 45.8, SaturatedFat 24.1, Cholesterol 125.3, Sodium 972.7, Carbohydrate 4.4, Fiber 0.7, Sugar 1.9, Protein 31.6

SHRIMP & CRAB PIZZA



Shrimp & Crab Pizza image

When we were growing up, my mother made an amazing pizza with shrimp and crab. Now my kids ask for it, and the tradition continues. -Danielle Woodward, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound uncooked shrimp (61-70 per pound), peeled and deveined
1 cup water
2 tablespoons lemon juice
1 tablespoon butter
1-3/4 cups sliced fresh mushrooms
1 small onion, chopped
1 small sweet red pepper, cut into strips
1 garlic clove, minced
1/4 teaspoon salt
1-1/4 cups coarsely chopped imitation crabmeat (about 1/2 pound)
1 prebaked 12-inch pizza crust
1/3 cup Alfredo sauce
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 450°. In a small bowl, combine shrimp, water and lemon juice. Let stand 10 minutes., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and pepper; cook and stir 4-5 minutes or until tender. Add garlic and salt; cook 1 minute longer., Drain shrimp, discarding liquid. Add shrimp and crab to pan; cook and stir 1-2 minutes longer or until shrimp turn pink., Place crust on an ungreased 12-in. pizza pan or baking sheet; spread with Alfredo sauce. Spoon shrimp mixture over sauce; sprinkle with cheese. Bake 8-10 minutes or until crust is golden and cheese is melted.

Nutrition Facts : Calories 403 calories, Fat 15g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1014mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

CRAB RANGOON PIZZA



Crab Rangoon Pizza image

True crab rangoon flavor on a pizza. Easily made to be gluten-free.

Provided by AR Community Support

Categories     World Cuisine Recipes     Asian

Time 27m

Yield 8

Number Of Ingredients 9

1 cup vegetable oil for frying, or as needed
4 (3.5 inch square) wonton wrappers, cut into strips
1 (16 ounce) package pizza dough
6 ounces cream cheese, softened
6 tablespoons chopped green onions, divided
¼ cup shredded Parmesan cheese, divided
4 ounces frozen crab meat, thawed
4 ounces shredded mozzarella cheese
2 tablespoons sweet chili sauce

Steps:

  • Heat vegetable oil in a deep skillet over medium-high heat; fry wonton strips until crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
  • Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.
  • Bake in the preheated oven until slightly brown, about 7 minutes.
  • Mix cream cheese, 1/4 cup green onions, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions.
  • Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 32 g, Cholesterol 45.7 mg, Fat 15.4 g, Fiber 1 g, Protein 14.5 g, SaturatedFat 6.9 g, Sodium 681.3 mg, Sugar 4.5 g

CURRIED CRAB CAKES



Curried Crab Cakes image

Make and share this Curried Crab Cakes recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 24 crab cakes

Number Of Ingredients 18

2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
cooking spray
1 cup minced onion
1 cup chopped red bell pepper
1/2 cup chopped celery
2 teaspoons minced peeled ginger
1 garlic clove, smashed
1 1/4 cups dry breadcrumbs, divided
1/4 cup mayonnaise
1 teaspoon grated fresh lemon rind
1 lb lump crabmeat, shell pieces removed
1 large egg, lightly beaten
2 tablespoons butter, divided
parsley sprig (optional)

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.

Tips:

  • Use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than frozen or canned crab meat. If you can't find fresh crab meat, frozen crab meat is a good substitute.
  • Don't overcook the crab. Crab meat is very delicate and can easily become tough if it is overcooked. Cook the crab just until it is heated through, about 2-3 minutes per side.
  • Use a good quality curry paste. The curry paste is what gives the pizza its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh, flavorful ingredients.
  • Don't be afraid to experiment with different toppings. The toppings in this recipe are just a suggestion. You can use any toppings that you like, such as vegetables, cheese, or meat.
  • Serve the pizza hot. Curried crab pizza is best served hot, right out of the oven.

Conclusion:

Curried crab pizza is a delicious and unique dish that is perfect for any occasion. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a new and exciting pizza recipe, give curried crab pizza a try. You won't be disappointed!

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