Coconut Curry Crab! Authentic Jamaican Curry Crab Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

crab

🥗Healthier: shrimp

💰Cheaper: canned crab

Shrimp is often more affordable and still provides seafood flavor.

Clean the crab using a toothbrush to remove excess dirt and gunk from crevices.

Blanch the crab in boiling water with dried pimento allspice berries, pimento leaves, and a generous pinch of salt for about 10 minutes.

Place the cleaned crab in the freezer to chill for easier handling.

Wash the long grain white rice a couple of times to remove excess starch, then steam it with a bit of salt and 2 small bay leaves on low heat.

Prepare the curry sauce by heating a wok on high heat and adding a big splash of infused oil.

Add 1 whole head of chopped garlic, 2-3 stalks of chopped scallions, 1 sliced onion, and hot peppers to the wok; sauté until fragrant.

Add 1 tablespoon and a half of Jamaican curry powder and 1/2 tablespoon of coriander powder to the wok; sauté until the oil disappears and the mixture is fragrant.

Pour in 1 cup of coconut milk and let it simmer for a few minutes, then add 1/2 cup of water and a bit of corn starch slurry to thicken the sauce.

Add the crab to the wok, ensuring it is coated with the sauce and let it cook to absorb the flavors.

Taste the sauce and adjust with a pinch of salt and a pinch of sugar to balance the flavors.

Serve the curry crab over a bed of steamed rice, garnished with okra.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens