How to Cook Curried Crabs
Curried Crabs is a rich and flavorful Filipino dish that combines fresh crabs, creamy coconut milk, and aromatic curry spices for a deliciously comforting meal.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: crab curry, curried crabs, mudcrab curry
Servings: 4 servings
Calories: 333kcal
Author: Manny
- 1 kilo blue crabs or mud crabs 3 to 4 pieces
- 6 cloves garlic crushed
- 2 pcs medium onions chopped
- 1 pc yellow ginger about thumb size crushed
- 2 Tbsp. curry powder
- 3-4 pcs bird's eye chili or siling labuyo
- 2 cups thick coconut milk
- salt to taste
How to cook Curried Crabs:
Clean crabs well, remove claws and cut in quarters.
In a large pan saute garlic, onions, ginger and curry powder.
Add siling labuyo and coconut milk. Bring to a boil and add crabs.
Lower heat and simmer for about 20 minutes till crabs are cooked.
Cooking Tips:
Buy the Freshest Crabs You Can Find for the Best Flavor.
Use fresh crabs when preparing this recipe. Fresh crabs will make the meat more tender and juicy when it is cooked, and it tastes sweeter compared to older crabs. If you are close to the coastline, you should drop by a local market in the morning when the stocks are replenished.
Sauté Spices - Extra Aromas
Saute the garlic, onions, ginger, and curry powder before any liquid is added. Sauteing brings out the natural oils contained within them, making for better taste and fragrance. A good sauteed base will therefore have a curry's depth and richness to the palate.
Slow Simmer for Tender Crabs
Once the coconut milk and spices have reached their boil, turn down the heat and allow the crabs to simmer. It's the gentle simmer that does the trick and plunges the sauce into the crab without losing the soft, tender aspect, as overcooking has a tendency to toughen crab, so try to avoid letting them cook too quickly. 