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How to make Curry Crab Legs

KeithLorren's picture
Ingredients
  Crab legs 2 1⁄2 Pound, steamed (butterifled)
  Coconut milk 4 Cup (64 tbs)
  Carribean curry powder 4 Tablespoon
  Chicken bouillon 2 Tablespoon
  Fresh ginger 2 Tablespoon, grated
  Fresh thyme 3 Tablespoon, chopped finely
  Garlic cloves 7 , chopped finely
  Brown sugar 3 Tablespoon
  Seasoning blend 2 Tablespoon (Keith-s)
  Black pepper 2 Teaspoon
  Scotch bonnet pepper 1 , seeded
  Allspice berries 2 Teaspoon
  Onions 2 Large, sliced
  Scallions 2 Bunch (200 gm), diced
  Pumpkin/Butter nut squash 4 Cup (64 tbs), chopped
  Potatoes 5 , chopped
  Red bell pepper 1 , sliced (for garnish)
  Olive oil 1⁄4 Cup (4 tbs) (for sauteing)
Directions

MAKING
1. In a large pot heat olive oil.
2. Add in garlic, ginger and curry powder. Sauté for a few minute.
3. Stir in half of the diced onion and potatoes, coat well.
4. Add in pumpkin, half of scallions and thyme give it a stir.
5. Pour in coconut milk, swirl all the ingredients well.
6. Sprinkle brown sugar and swirl again. Simmer for 20 minutes.
7. Add in rest of onions and scallions, along with crab legs.
8. Swirl the pot evenly, so everything get coated nicely.
9. Simmer for 10 minutes.

SERVING
10. Garnish with scallions and Keith's complete seasoning. Serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Crab
Interest: 
Party
Restriction: 
High Fiber, High Protein
Cook Time: 
30 Minutes
Servings: 
6

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Nutrition Rank

Nutrition Facts

Serving size

Calories 885 Calories from Fat 456

% Daily Value*

Total Fat 54 g82.9%

Saturated Fat 38.4 g191.9%

Trans Fat 0 g

Cholesterol 72.4 mg24.1%

Sodium 424.7 mg17.7%

Total Carbohydrates 82 g27.4%

Dietary Fiber 16.4 g65.6%

Sugars 22.3 g

Protein 34 g67.9%

Vitamin A 151.6% Vitamin C 175.7%

Calcium 32.7% Iron 68%

*Based on a 2000 Calorie diet

How To Make Curry Crab Legs Recipe Video