This easy crab curry comes to us from Rachel from Grok Grub. I was so excited when she decided to do a crab recipe, since I don’t make seafood often. I do have some delicious seafood recipes that are fan favorites, and this easy crab curry is going to be a perfect addition to the lineup. Keep reading to see what Rachel has to say and leave her a comment letting her know what you think of this recipe.
Hello, everybody! I’m Rachel from Grok Grub, and I am so excited to be doing a guest post for Civilized Caveman Cooking today. George was one of the first Paleo bloggers that I found years ago, when I began my Paleo journey to focus on cooking and eating real, whole foods that make me happy and healthy. I’ve been following George ever since for his positive energy and feel-good recipes, and I’m delighted to be sharing a recipe of my own with you all here today. I began my blog with the goal of posting recipes for readers with adventurous palates who want to be healthy (but also aren’t afraid to have a bit of fun in the kitchen). In support of that goal, I shop as locally and as seasonally as I can, and this recipe showcases a favorite ingredient whose arrival in the markets every year provokes a rush of excitement.
Dungeness crabs arrive in San Francisco the first week of December, and it may be my favorite time of year. Crab meat is on the sweet and mild end of the seafood flavor spectrum, and with their bright orange red color and claws they’re like tiny monsters on ice in the seafood case!
I buy them cracked and cleaned and eat them with coarse salt, chili flakes, flat-leaf parsley and lemon. Seasonal ingredients shine when prepared simply. But when I got the idea for a simple crab curry, I knew I had to try dressing up the crab just a tiny bit more with spices, bell pepper, onion and tomato! What a wonderful combination… While fresh crabs work well in this recipe, canned crab is more widely available and is a tasty substitute. This is also a wonderful dish for this time of year because, well, it’s January. Warming curries are especially delicious when the temperatures dip, but this dish is a quick and delicious option for any time of year. Clocking in at exactly a half hour using canned crab meat, this is doable after work on a busy weeknight.
- 1 tbsp coconut oil
- 2 cinnamon sticks
- ⅛ tsp ground cardamom
- 1 tsp salt
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp turmeric
- 3 whole star anise
- 1 large onion, chopped
- 2 bell peppers, chopped
- 2 cloves of garlic, diced
- 2 whole crabs, cracked and cleaned or 12 oz canned crab, drained
- 1 cup crushed tomatoes
- 1 tsp chili flakes (optional)
- 1-3 oz crab meat (optional)
- Handful fresh coriander (cilantro), chopped (optional)
- If using whole crabs, carefully pick as much meat as possible from the shell and set aside.
- Melt the coconut oil over medium heat in a large skillet. Heat the cinnamon sticks, cardamom, salt, cumin, coriander, turmeric and star anise in the coconut oil until fragrant. Add the chopped onions and bell peppers plus garlic to the spices and oil. Save time by shredding the bell peppers, onions and garlic finely in a food processor if you prefer a finer-textured curry.
- Add the fresh or canned crab meat and crushed tomatoes, mix with the vegetables and spices thoroughly.
- Cook for 10 minutes, stirring occasionally, until the vegetables have cooked until soft and the flavors are concentrated.
- Remove the cinnamon sticks and star anise, then top with chili flakes, additional crab meat and fresh coriander, if desired.
- Serve warm.
****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs.****
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