Recipe by Ashley U
My two favorite things: dungeness crab and curry meet together to make an unusual, but lovely curry. Very romantic, and it would be great treat for a dinner-date. This recipe is from "Pacific Passions Cookbook" by Karen Barnaby.
- 2 (1360.77 g) live dungeness crabs
- 29.58 ml whole coriander seeds
- 4.92 ml whole black peppercorn
- 29.58 ml bright red sweet paprika
- 2.46-4.92 ml cayenne pepper
- 2.46 ml turmeric
- 59.16 ml vegetable oil
- 4.92 ml black mustard seeds
- 1 medium onion, peeled and sliced into thin half-moons
- 5 garlic cloves, cut into thin slivers
- 473.18 ml water
- 2 (793.78 g) can coconut milk
Directions See How It's Made
- Bring a large pot of water to a boil.
- Drop in the crabs and cook until they stop moving, about 3-4 minutes.
- Remove the crabs from the pot and cool.
- When they are cool enough to handle, pull of and discard the top shell.
- Scrape the insides clean with a small spoon.
- Remove the spongy lungs on both sides of the body.
- With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
- Heat a small frying pan over medium heat.
- Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
- Place in a bowl and add the paprika, cayenne and turmeric; set aside.
- Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
- Fry the black mustard seeds until they pop.
- Add the onions and garlic and cook until lightly browned.
- Stir in the spice mixture and the water.
- Bring to a boil, and then simmer until the mixture is reduced by half.
- Add the coconut milk and bring to boil.
- Season with salt and add the crab.
- Cook for 5 minutes, turning the pieces over to ensure even cooking.
- Remove from the heat and serve.