Hot Hot Crab Curry Food

INDIAN CRAB CURRY

Steps:

• Mash the tamarind with your fingers to mix it well into the water.
• Grind the mixture well to make a smooth paste (also called masala ).
• Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.

CURRY CRAB SANDWICHES

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.

HOT CRAB HERO

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. Slice bread horizontally in half; spread cut sides with butter. Top with cheese; spread with crab mixture. , Place on an ungreased baking sheet. Bake 20-25 minutes or until browned. Cut into slices.

HOT HOT CRAB CURRY

Steps:

• Roast onion a bit on a grill just until the outside is tender.
• Chop finely.
• Roast spices dry on a hot frying pan, no oil, for about one minute.
• Remove spices from a pan.
• In a bowl, put 1/2 cup of water and add the roasted spices to it and make a paste.
• Heat a Dutch oven (add 2 tbsp oil).
• Add roasted onion and fry till golden-brown.
• Add spice paste and cook on medium heat for 2 minutes.
• Add tomatoes.
• Let spices cook for 5 minutes or so.
• You may need to add a quarter to a half cup of water.
• Don't let it dry out.
• Add crab (s).
• You may have to add some water to it but I'd suggest letting the crab cook for at least 15 min of the cooking time before you do, because it gives out it's own juices.
• Cover and cook for half an hour.

HOT CURRIED CRAB DIP

Steps:

• Combine all ingredients in a small saucepan.
• Heat over medium low heat, stirring, until hot and bubbling.
• Transfer to a small serving bowl.
• Serve with a variety of dippers.

SPICY CRAB CURRY - BANGLA STYLE

Steps:

• Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
• Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
• Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
• Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
• Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
• Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

CHEESY HOT CRAB DIP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream cheese, 1/2 cup Parmesan cheese, hot sauce, seafood seasoning, garlic powder, and black pepper in a bowl; stir to combine.
• Drain crab; pick out and discard any shells. Add crab to cream cheese mixture, along with bell peppers and onion; mix thoroughly. Transfer into a baking dish and sprinkle with remaining Parmesan.
• Bake in the preheated oven until bubbly, about 20 minutes. Turn on the broiler and broil until the top is a nice golden brown color, about 5 minutes.