How to make Curry Crab Legs

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
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:
Course:
Dish:
Ingredient:
Method:
Restriction:
Taste:
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 885Calories from Fat 456

 % Daily Value*

Total Fat 54 g82.9%

Saturated Fat 38.38 g191.9%

Trans Fat 0 g

Cholesterol 72.4 mg

Sodium 424.7 mg17.7%

Total Carbohydrates 82 g27.4%

Dietary Fiber 16.41 g66%

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