Curry Crab
User Reviews
5
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Servings
2 servings
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Course
Main Course
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Cuisine
Asian
Curry Crab
Description
Curry Crab begins with fresh whole crabs that are cleaned, dried, and dusted lightly with flour. Instead of deep frying, the crabs are seared in a hot wok with cooking oil to caramelize the surface and seal in juices, turning them red-orange and cooking them mostly through. The process preserves crab meat texture and flavor while reducing oil usage.
The sauce is built in the same wok, starting with caramelizing thin slices of fresh ginger to infuse the oil, then adding chopped garlic, diced shallots, and scallions for aromatic depth. Curry powder and turmeric add bright, earthy notes and color, complemented by salt, a little sugar, water, and Shaoxing wine for a touch of acidity and complexity. The partially cooked crabs return to the wok to simmer briefly in the curry sauce, absorbing its flavors.
This dish balances the sweet, tender crab meat with the spices and aromatics, creating a savory, lightly spiced seafood entrée. The searing step keeps the crab juicy and prevents the texture from becoming rubbery.
Ingredients
- 2 blue crab or softshell crabs, large Maryland or similar variety
- 2 tablespoons flour
- 3 tablespoons neutral cooking oil generic cooking oil
- 3 to 5 fresh ginger thin slices
- 2 cloves garlic (chopped)
- 3 shallot diced
- 1 scallion (finely chopped)
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- ¼ cup water
- 1 tablespoon Shaoxing wine
Instructions
- 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!
User Reviews
Overall Rating
5
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