CURRIED CRAB WITH COCONUT AND CHILI
Steps:
- Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
- Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
- To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
- Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
- Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.
CURRIED CRAB SPREAD
At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. -Jennifer Phillips, Goffstown, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 24 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
MINI CRAB CAKES WITH CURRIED TARTAR SAUCE
My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!
Provided by Maria Connors
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
- Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
- Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
- Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
- Serve with curried tartar sauce.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g
CURRIED SHRIMP AND CRAB GUMBO
Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he's lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
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.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 41 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1739 milligrams, Sugar 10 grams, TransFat 0 grams
CRAB CAKES WITH CURRIED YOGURT SAUCE
Crab cakes are a traditional East Coast flavor; this recipe, however, gives them a Middle Eastern spin!!! They are moist and flavorful alone, but add the sauce, and WOW!
Provided by KEISHADRAILEY
Categories Appetizers and Snacks Spicy
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
- In a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/2 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
- Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.
Nutrition Facts : Calories 476 calories, Carbohydrate 31.2 g, Cholesterol 67 mg, Fat 34.2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 578.5 mg, Sugar 4.1 g
CURRIED CRAB DIP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
- Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
- Drain currants, and reserve the liquid.
- Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
- Bake in the preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.8 g, Cholesterol 75.6 mg, Fat 16.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 9.8 g, Sodium 252.3 mg, Sugar 4.4 g
CURRIED CRAB AND SHRIMP PASTA
My good friend Gabbi, who's from India, and I were trying to create a fusion dish with curry and pasta. This is what we came up with. Those of you who love curry will particularly enjoy this sublime sauce.
Provided by IrvineHousewife
Categories Main Dish Recipes Pasta Seafood
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.
- While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley; cook until onion is tender and has turned translucent, about 5 minutes.
- Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 44.6 g, Cholesterol 189.7 mg, Fat 32.5 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 19.6 g, Sodium 484.8 mg, Sugar 2.5 g
CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB
I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.
Provided by Marla Swoffer
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
- When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
- Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
- Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
- Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
- Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
- Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.
Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7
CRAB HUSH PUPPIES WITH CURRIED HONEY-MUSTARD SAUCE
Indian-flavored hush puppies? Try them-we're sure you'll get hooked.
Provided by Bon Appétit Test Kitchen
Categories Appetizer Side Fry Cocktail Party Picnic Quick & Easy High Fiber Oscars Dinner Crab Fall Summer Shower Engagement Party Party Potluck Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce.
- Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl. Mix in crabmeat and 3/4 cup onions.
- Pour enough oil into medium saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan and heat oil over medium heat to 320°F to 330°F. Working in batches, drop batter into oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
- Sprinkle hush puppies with remaining onions. Serve with dipping sauce.
CURRIED CRAB MEAT AND MUSHROOM SALAD
Steps:
- In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.
CURRIED CREAM OF CRAB SOUP
Received in am email - created by David Jarrett. Like the sound of this variation of classic crab soup (something we love here) - the milk rather than cream will lighten it up a bit & the curry provides a nice complement to the crab. Of course we'll be using our "home grown" blue crab (- the best in the world IMAO LOL!) so I will be stashing this recipe to try later in the year when our own crabs are plentiful & heavy (so the picking won't be so arduous). A fresh green salad and crusty bread together with the soup makes a nice meal. Thanks David.
Provided by Busters friend
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 5 Tbs. butter.
- 4 Tbs flour.
- 1 medium onion peeled and chopped.
- 3 stalks of celery chopped.
- 1 1/2 Tbs mild yellow curry powder.
- 1 Tbs dried minced shallots or 2 Tbs fresh shallots peeled and minced.
- 1 cup heavy cream.
- 2 cups milk.
- 2 cups chicken or vegetable stock.
- juice of half a lemon.
- 1 lb fresh crab meat (preferably half shreds and half lump or claw meat).
- salt and pepper to taste.
- 4 Tbs dry sherry.
- Make a roux by melting 3 Tbs butter in a large sauce pan. Add the flour and cook over medium heat stirring constantly until it just begins to brown a little. Do not let it burn.
- Add the other 2 Tbs of butter and the chopped celery and onions and fresh shallots (if using them) and continue to stir and cook until the vegetables are wilted (about 5 minutes). Add the curry powder, stir and cook for a minute more. Lower the heat.
- Meanwhile heat the cream, milk and stock in another pan. If using dried shallots add them to to the liquid and bring to a low simmer. Do not let it come to a full boil or it may curdle.
- Pour the hot liquid into the roux slowly stirring constantly as you pour. Raise the heat to medium and continue to stir while it thickens and comes to a simmer. Again do not boil. Simmer 10 minutes.
- Add the lemon juice and crab meat meat and continue to heat and stir until it again is simmering. Taste and add salt and pepper if you think it needs it.
- Pour into bowls and top each bowl with a spoonful of sherry. Serve hot.
Nutrition Facts : Calories 626.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 203.6, Sodium 541, Carbohydrate 23.2, Fiber 2.3, Sugar 2.3, Protein 26.9
WEST INDIAN CURRIED CRAB AND LOBSTER CAKES
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 servings (14 cakes)
Number Of Ingredients 14
Steps:
- Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight.
- Cook 1 crab cake and taste. Adjust the seasoning if necessary.
- Form into 2 1/2-ounce cakes. Saute on both sides until golden brown.
CURRIED CRAB CAKES
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
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.
HOT CURRIED CRAB DIP
Make and share this Hot Curried Crab Dip recipe from Food.com.
Provided by Chefiebig
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small saucepan.
- Heat over medium low heat, stirring, until hot and bubbling.
- Transfer to a small serving bowl.
- Serve with a variety of dippers.
Nutrition Facts : Calories 125.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 40.1, Sodium 262.4, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 6.2
CURRIED CRAB PIZZA
"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
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 QUICHE
Steps:
- Line UNpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375 degrees. Sprinkle crab and cheese into shell. In a bowl, beat eggs. Add cream, curry, salt and pepper; pour over cheese. Cover edges of pastry with foil; bake for 30 to 35 minutes or until a knife inserted near the center comes out clean.
CURRIED CARROT-HUMMUS CRAB CAKES
Yummy yummy. Wholesome crab cakes. The only "filler" in this are pureed carrots, chickpeas, scallions, and asparagus. Not much bread-action going on, but plenty of flavor. Cook time accounts for cooking option 1 (skillet). Prep accounts for chopping. RSC4
Provided by nomnom
Categories Lunch/Snacks
Time 50m
Yield 6 crab cakes, 3-6 serving(s)
Number Of Ingredients 13
Steps:
- Puree first 4 ingredients together to smooth consistency.
- Add in half of the asparagus and half the scallions and pulse.
- Put mixture into a medium mixing bowl.
- Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
- The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
- Shake on oregano liberally on both sides and black pepper, to taste.
- **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
- OR bake at 375*F for 20 minutes, flipping once halfway through.
- Enjoy as is or as a sandwich.
Nutrition Facts : Calories 180.6, Fat 1.8, SaturatedFat 0.4, Cholesterol 7.6, Sodium 608.3, Carbohydrate 32.9, Fiber 6.1, Sugar 6.6, Protein 9.6
CURRIED CRAB SOUP FROM SAVANNAH
This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired.
Provided by Dan-Amer 1
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
- When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
- Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.
Nutrition Facts : Calories 252, Fat 15.8, SaturatedFat 8.9, Cholesterol 74.7, Sodium 809.3, Carbohydrate 12.1, Fiber 1.1, Sugar 3.7, Protein 15.5
CURRIED CHILE CRAB
Fresh crab is stir-fried with garlic, ginger, and plenty of fresh chiles, then combined with curry powder and coconut milk for lots of flavor. Smallish crabs such as blue swimmers are good for this but you can use any fresh crabs you find at the market.
Provided by yuan8808
Categories World Cuisine Recipes Asian
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Place crabs in a bowl and drizzle rice wine on top. Let marinate for 5 minutes.
- Heat oil in a wok over medium-high heat. Cook and stir crabs until coated with oil, 2 to 3 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in red bell pepper and red chile peppers; cook until slightly softened, about 1 minute.
- Pour coconut milk into the wok; add curry powder. Bring to a simmer.
- Mix water and cornstarch in a small bowl until cornstarch is dissolved; stir into the wok. Cook and stir until sauce thickens, about 5 minutes.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 20.1 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 5.2 g, Protein 30.1 g, SaturatedFat 12.2 g, Sodium 376 mg, Sugar 6.3 g
CURRIED CRAB QUICHE
Curry and crab complement each other perfectly in this fuss-free quiche from Kathy Kittel of Lenexa, Kansas. With a sunny color and a rich taste, it's special enough for a holiday breakfast or brunch.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°. Sprinkle crab and cheese into shell. , In a bowl, beat eggs. Add cream, curry, salt and pepper; pour over cheese. Cover edges of pastry with foil; bake for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 361 calories, Fat 28g fat (16g saturated fat), Cholesterol 174mg cholesterol, Sodium 385mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.
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