Curry Crab Sandwiches Food

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CURRY CRAB



Curry Crab image

This curry crab is a delicious and flavorful way to prepare blue crabs during crab season!

Provided by Bill

Categories     Fish & Seafood

Number Of Ingredients 13

2 large Maryland blue crabs or similar variety ((or softshell crabs))
2 tablespoons flour
3 tablespoons oil
3 to 5 thin slices fresh ginger
2 cloves garlic ((chopped))
3 shallots ((diced))
1 scallion ((finely chopped))
1 tablespoon curry powder
1 teaspoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon sugar
¼ cup water
1 tablespoon Shaoxing wine

Steps:

  • To prep the crabs, check out our Scallion Ginger Cantonese Crab recipe for very detailed instructions. They should be as fresh as possible! After the crabs are prepared, pat them dry and dredge them with flour. Set aside.
  • In most restaurants, crabs are almost always deep fried first, so they are cooked quickly and the juices get sealed in. But since we're doing this at home, we don't have to get out the deep fryer. The way to do it is to sear the crabs on all sides to get the same effect. Heat the wok over high heat and add 3 tablespoons of oil. Sear the crabs, paying special attention to the open dredged areas in order to seal in the juices. Turn the heat to medium and fry until they've turned red-orange. This process should take about 5 minutes and the crab should be about 80% done. Set them aside.
  • There should be a tablespoon or more oil left in the wok and if not, add more until you have at least 1 ½ tablespoons. Add the ginger. Caramelize for 1-2 minutes on low heat, and then add the garlic, shallots, and the white portions of the scallion. Cook until softened.
  • Turn heat to medium high and add the curry, turmeric, salt, sugar, water and wine, and stir until mixed well. Toss in the crab until coated and cover the wok. Cook for about 1 minute and stir and toss the crab until the liquid is reduced. Garnish with the green portion of the scallions and serve!

CURRY CRAB SANDWICHES



Curry Crab Sandwiches image

Hearty sandwiches are always a speedy supper solution. This hot and tasty version dresses up plain crabmeat with a blend of seasonings and cheese.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 package (8 ounces) imitation crabmeat, chopped
1/3 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon prepared mustard
1/4 teaspoon seasoned salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
4 sandwich rolls, split
1 cup shredded cheddar cheese
Butter, softened

Steps:

  • In a bowl, combine the crabmeat, mayonnaise, celery, onion, mustard and seasonings. Spread 1/2 cup crab mixture on the bottom of each roll. Sprinkle with cheese. Spread butter on cut side of roll tops. Broil both halves of sandwiches 4 in. from the heat for 3-4 minutes or until cheese is melted and crab mixture is bubbly.

Nutrition Facts :

BEST EVER CRAB SANDWICHES



Best ever crab sandwiches image

A classic crab sandwich made a bit more substantial with a few of Barney's favourite flavours

Provided by Barney Desmazery

Categories     Lunch, Main course

Time 20m

Yield Makes 4 deep-filled sandwiches

Number Of Ingredients 14

8 hand-cut slices best-quality brown or granary bread
unsalted butter , for spreading
1 lemon , cut into 4 wedges, to serve
brown crabmeat from 1 large brown crab, about 1.5 kg in its shell (reserve the white meat, see below)
1 tbsp mayonnaise
1 tsp tomato ketchup
juice 1/2 lemon
1 tsp Dijon mustard
big pinch cayenne pepper
few drops brandy (optional)
picked white meat from the same crab
small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
juice 1/2 lemon
2 tbsp olive oil

Steps:

  • Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
  • Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 2.65 milligram of sodium

SUPER CRAB SANDWICH



Super Crab Sandwich image

This is a really simple but tasty sandwich that earns me rave reviews every time I make it. It's excellent for football season!

Provided by Todi

Categories     Seafood     Fish

Time 20m

Yield 6

Number Of Ingredients 10

1 loaf unsliced French bread
2 tablespoons mayonnaise, or as needed
2 tablespoons mustard, or as needed
16 ounces surimi (imitation crabmeat)
4 slices Muenster cheese
4 slices colby jack cheese
1 large tomato, sliced
1 avocado, pitted, peeled and sliced
2 cups alfalfa sprouts
salt and ground black pepper to taste

Steps:

  • Slice the loaf of French bread in half lengthwise. Scoop out the center portion of each half to make a hollow and discard. Spread mayonnaise on the bottom half of the loaf, and mustard on the top half. Fill the bottom hollow with surimi. Cover the surimi with slices of Muenster and colby jack cheese, then layer with the tomato slices, avocado slices, and sprouts. Season with salt and pepper to taste. Top with the remaining bread half. Slice across the loaf to make six sections.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 54.4 g, Cholesterol 60.5 mg, Fat 22.8 g, Fiber 5.3 g, Protein 31.8 g, SaturatedFat 9.2 g, Sodium 922.8 mg, Sugar 3.4 g

CRAB SALAD SANDWICHES



Crab Salad Sandwiches image

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.

Categories     Sandwich     Dairy     Leafy Green     Shellfish     Quick & Easy     Lunch     Seafood     Crab     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield 2 Servings: Can be doubled

Number Of Ingredients 7

1/4 cup regular or low-fat mayonnaise
1 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
6 ounces crabmeat, picked over
2 large seeded sandwich rolls (such as kaiser), split horizontally
1 cup thinly sliced romaine lettuce

Steps:

  • Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
  • Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

CURRIED CRAB WITH COCONUT AND CHILI



Curried Crab with Coconut and Chili image

Provided by Curtis Stone

Categories     main-dish

Time 3h5m

Yield 2 servings

Number Of Ingredients 17

2 1/4 pounds live crab
1/4 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
Sea salt
5 1/2 ounces white wine vinegar
2 ounces desiccated coconut
1 tablespoon finely grated fresh ginger
5 garlic cloves
1 large green chile, chopped
1 white onion, chopped
1 tablespoon canola oil
1 medium ripe tomato, diced
10 fresh curry leaves
1/2 ounce fresh turmeric, peeled and finely grated
1 tablespoon chile powder
9 ounces unsweetened coconut milk

Steps:

  • Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
  • Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
  • To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
  • Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
  • Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

CURRY CRAB SANDWICHES



Curry Crab Sandwiches image

Found this in a Taste of Home Magazine and tried it and was not disappointed. A nice change from your every day sandwiches, easy to make with a little kick from the curry. I filled buns from recipe #133547 and used imitation crab meat. DH & I really enjoyed it, maybe you will too.

Provided by Bonnie G 2

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces crabmeat, chopped
1/3 cup mayonnaise
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1 tablespoon prepared mustard
1/4 teaspoon seasoning salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
4 rolls, split
1 cup cheddar cheese, shredded
1 tablespoon butter, softened

Steps:

  • In a bowl, combine the crabmeat, mayonnaise, celery, onion, mustard and seasonings.
  • Spread 1/2 cup crab mixture on the bottom of each roll.
  • Sprinkle with cheese.
  • Spread butter on the cut side of roll tops.
  • Broil both halves of sandwiches 4 inches from the heat for 3-4 minutes or until cheese is melted and crab mixture is bubbly.

CARIBBEAN CURRY CRAB



Caribbean Curry Crab image

I've seen a few recipes for curry crab which has more of an asian orgin, but this is recipe is from Trinidad & Tobago. Recipe is from www.recipeisland.com. Posting for ZWT5. Cook time is an est.

Provided by Queen Dana

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup water
2 limes, juice of
2 tablespoons ginger
2 tablespoons garlic
6 large crabs (cleaned)
1 1/2 cups coconut milk
3 tablespoons cooking oil
3 tablespoons curry powder
1 teaspoon salt, chive, thyme
pepper

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.

CURRY CRAB SALAD



Curry Crab Salad image

Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.

Provided by Kittencalrecipezazz

Categories     Crab

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package cooked crabmeat
1/3 cup mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped celery
1 small onion, finely chopped (or use 1 green onion, chopped)
3 -4 teaspoons prepared mustard
1/4-1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon curry powder
1/2 teaspoon lemon pepper (or to taste, or use freshly ground black pepper)

Steps:

  • In a bowl mix all ingredients.
  • Let sit in fridge for 3 or more hours before using to blend flavors.

OPEN FACED CRAB SANDWICHES



Open Faced Crab Sandwiches image

My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)

Provided by ellie_

Categories     Lunch/Snacks

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 8

1/2 lb crabmeat, flaked
3 green onions, chopped
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded (for sprinkling on top) (optional)
1/3 cup mayonnaise (reduced calorie is fine)
1/4 teaspoon cayenne pepper (or (to taste) or 1/4 teaspoon hot pepper sauce (or (to taste)
2 tomatoes
4 sourdough English muffins, split

Steps:

  • Preheat broiler.
  • In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
  • Slice tomatoes into eight slices.
  • On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
  • Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
  • Return to oven and broil until cheese browns. (3-5 minutes).

Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4

CRAB CURRY



Crab curry image

Use pots of white and brown crabmeat, or pick the meat from fresh crab for this tasty Sri Lankan crab curry. Tamarind adds a lovely sweet and sour note

Provided by Karam Sethi

Categories     Main course, Supper

Time 1h45m

Number Of Ingredients 21

85ml oil
1 tsp fenugreek seeds
1 tsp mustard seeds
2 garlic cloves , chopped
2-3 green chillies , chopped
1 thumb-sized piece ginger , grated
10 curry leaves
2 onions , sliced
2 tsp chilli powder
1 ½ tsp turmeric
300ml fish stock
1½ tbsp coconut milk powder
2 tbsp tamarind pulp water
2 tomatoes , cut into chunks
10g fresh drumstick leaves (optional)
500g white crabmeat (use ready prepped or pick your own)
20g brown crabmeat (use ready prepped or pick your own)
cooked rice , to serve
115g frozen or fresh grated coconut
1 tbsp cumin seeds
1 tbsp peppercorns

Steps:

  • First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste.
  • Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn't stick - add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little.
  • Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 mins. Check the seasoning, then add the mixed crabmeat and heat through, stirring gently. Serve with rice.

Nutrition Facts : Calories 499 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium

CURRIED CRAB SOUP FROM SAVANNAH



Curried Crab Soup from Savannah image

This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired.

Provided by Dan-Amer 1

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
1/2 cup apple, peeled & diced
1 tablespoon curry powder
3 tablespoons flour
1/2 cup tomatoes, chopped
2 1/2 cups chicken stock
salt & pepper, to taste
3/4 lb white crab meat
1 cup light cream
Tabasco sauce, to taste

Steps:

  • Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
  • When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
  • Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.

Nutrition Facts : Calories 252, Fat 15.8, SaturatedFat 8.9, Cholesterol 74.7, Sodium 809.3, Carbohydrate 12.1, Fiber 1.1, Sugar 3.7, Protein 15.5

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