curry ginger crab
Change into your favourite turmeric coloured outfit – things are going to get a little messy! In a delicious way of course. A white shirt is definitely not the appropriate attire for enjoying this curry ginger crab…
Fresh whole crab is usually a bit of a splurge (unless we’re at the cabin and catching it ourselves!), but it really turns dinner into an event. If you’re looking for a quick meal, this definitely isn’t it – you’re going to have to work for each morsel of crab deliciousness.
Tim paired the crab with an asparagus stir fry, basil eggplant and vegetable salad rolls with peanut sauce, because you’ll need a couple sides to round out this meal. The crab looks like a hefty portion, but really it’s mostly shell! Here’s Tim with the recipe…
Don’t get me wrong, boiled crab with melted butter is fantastic. But, there is something a little more elegant about crab cooked in a curry-ginger broth. Well, as elegant as you can be covered from fingertips to elbows in crab juice and curry sauce. Messy or not, your dinner guests are in for a treat with this dish. The bonus – it is super easy!
Curry Ginger Crab
1 dungeness crab
1 tablespoon of sesame oil (100% and toasted!)
1 thumb-sized piece of ginger, grated
1 whole sweet onion, sliced
3 cloves of chopped garlic
1 tablespoon of curry powder
3 tablespoons of curry paste
1/2 cup of chicken broth (water will work too, but use a 1/4 cup)
1 can of coconut milk
1/2 cup of cilantro
First you need to break down the crab into just legs and claws. You can keep the small parts of the body attached to the legs, just separate the legs from each other. Or you can ask your fishmonger to do it.
Heat a large pot over medium-high. Add the oil, onions and ginger and cook until softened – about 5 minutes. Now add the garlic and cook for another 2 minutes. Add your curry powder to an empty space in the pan, you want to toast the powder a little. After a minute or so add the curry paste – this is not a pre-made curry sauce! Curry paste is completely different and often used by legitimate curry chefs. Add your crab and chicken broth. Cook until the chicken broth is reduced by half. If you are using water, don’t reduce it – you’d be wasting your time. Finally, add your coconut milk, bring to a gentle simmer and cover. Cook for about 5 minutes.
Remove the pot from the heat and transfer to a serving dish (or you can keep it in the pot if you like). Sprinkle with the cilantro. You are done! Get out your nut-crackers or whatever you have to break that crab open and enjoy. Don’t forget the paper towels!