Curried Crab With Coconut And Chili Food

CURRIED CRAB

Steps:

• In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.
• In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant without burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.

COCONUT CHILI CRAB

Steps:

• Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
• Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
• In the same wok, stir fry garlic, ginger and chili for 1 minute.
• Add the juice, waer, sauces and paste and simmer for 2 minutes.
• Blend in the coconut cream.
• Bring to the boil then return the crab to the wok.
• Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
• Stir in the coriander and onions, then serve at once over steamed rice.

CARIBBEAN CURRY CRAB

Steps:

• Cut the crabs in small pieces and use the lime juice for washing them. Use the ginger, minced chive, garlic, thyme to season the crabs. Pour the oil into a preheated pot.
• Make a paste by mixing the curry, salt and the pepper and add it to the hot oil. Next add the crab meat along with the coconut milk when the mixture thickens.
• Next allow the curry crabs to simmer for about 25 minute covered. When the curry crabs are done serve them with cassava dumplings.