Curry Crab

Name: Curry Crab
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 2 lbs fresh crab meat (or frozen); 3 tbsp curry powder; 2 lbs potatoes, cubed; 1/2 cup onion, diced; 4 cloves garlic, minced; 1.5 cups canned diced tomatoes; 1 bell pepper, diced; 1/4 cup fresh cilantro, chopped; 3 tbsp vegetable oil; 3 cups water; 1 tsp salt; 1/2 tsp black pepper

A vibrant Trinidadian favorite featuring tender crab meat simmered in a fragrant curry sauce with potatoes, peppers, and aromatic spices, best served with roti or rice.

55 minMediumServes 4350 cal/serving

TrinidadianDinnerStovetopStandard

Ingredients

2 lbs fresh crab meat (or frozen)
3 tbsp curry powder
2 lbs potatoes, cubed
1/2 cup onion, diced
4 cloves garlic, minced
1.5 cups canned diced tomatoes
1 bell pepper, diced
1/4 cup fresh cilantro, chopped
3 tbsp vegetable oil
3 cups water
1 tsp salt
1/2 tsp black pepper

Instructions

1

Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 3 tbsp curry powder and toast for about 1 minute, stirring constantly.
2

Add 1/2 cup diced onion and 4 cloves minced garlic, cooking for 2 minutes until softened.
3

Stir in 2 lbs cubed potatoes and 1 diced bell pepper, cooking for 3 minutes.
4

Add 1.5 cups canned diced tomatoes and 3 cups water, bringing to a boil. Reduce heat and simmer for 15 minutes until potatoes are nearly tender.
5

Gently add 2 lbs fresh crab meat (or frozen), 1 tsp salt, and 1/2 tsp black pepper. Simmer for 8-10 minutes more until crab is heated through.
6

Stir in 1/4 cup chopped fresh cilantro. Taste and adjust seasoning. Serve hot with roti or rice.

Questions

How long does Curry Crab keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Curry Crab?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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