CURRY CRAB LEGS/ CRAB CURRY| recipe guyanese style

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño offers heat with lower intensity.

Wash and scrub the dungeness crab legs thoroughly.

Combine green seasoning, garlic powder, onion powder, and old bay seasoning in a bowl.

Add water to the seasoning mix to create a runny marinade.

Pour the marinade over the crab legs, ensuring all the fleshy parts are coated.

Let the crab legs marinate for 30 minutes to 1 hour.

Create a paste by mixing curry powder, masala, jeera, and a little water.

Heat oil in a preheated wok and add the curry paste; fry for 3-4 minutes to cook out the rawness.

Add garlic and onions to the wok; cook for about 2 minutes.

Add a little water to create a sauce for coating the crab legs.

Add crab legs one at a time to the wok, coating each with the sauce before adding the next.

Cover the wok and steam the crab legs for 5-7 minutes.

Add coconut milk to the wok, along with green mangoes and potatoes.

Season the mixture carefully, waiting until the gravy reduces to taste for salt.

Add thyme and hot peppers; cover and simmer for 20 minutes.

After 10 minutes, check the crab and gently swish it around to prevent sticking.

Leave the wok uncovered for the last 10 minutes to reduce the liquid.

After 20 minutes, add okra and steam for 5 minutes.

Taste the dish to adjust seasoning as needed.

Finally, add green onions and cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens