Caribbean Curry Crab Recipe.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Evaporated milk is more affordable while still providing creaminess.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeño is milder and easier to find.

Clean the crab by removing the hard shell from the top and scraping out any orange or yellow parts under running water.

Trim the claws of the crab and cut the crab in half to get two pieces.

Crack the claws with the back of a knife to allow the curry flavor to penetrate.

Prepare the ingredients: chop the onion, garlic, tomato, and scallion; rough chop the Shadow Benny or cilantro.

Season the crab with salt, green seasoning paste, anchar masala, and black pepper; add all chopped ingredients except for garlic and onion.

Stir the crab to ensure the seasoning is evenly distributed; marinate for 15 minutes if time allows.

Heat a large pot over high flame and add 2 tablespoons of vegetable oil.

Once the oil is hot, add the chopped onion and garlic; sauté until fragrant.

Add the seasoned crab to the pot and stir to coat in the oil.

Pour in 1 cup of water and add the whole scotch bonnet pepper; bring to a simmer.

Cover the pot and cook for 15-20 minutes, stirring occasionally to ensure the crab is coated in the sauce.

Adjust seasoning with salt if necessary and squeeze the juice of half a lemon over the curry before serving.

Cooking Techniques

Equipment Needed

Spice Level: