Prep 10 mins
Cook 25 mins
On the table in just over 30 minutes. Adapted from The African Cookbook by Bea Sandler
- 1 large onion (Chopped)
- 1 teaspoon curry powder
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- 2 lbs crabmeat
- 1 (28 ounce) can tomatoes (Diced)
- Saute onions, curry powder, ginger, salt, and red pepper in oil for 5 minutes.
- Add tomatoes and simmer for 10 minutes.
- Add crab and saute for 10 minutes.
- Serve over rice.
I think I was expecting something like Annacia's picture... but mine didn't turn out :( I halved the recipe since it was only DH and I for lunch, using two small shallots, a homemade curry powder Hot Madras Curry Powder, sea salt in place of salt, only 12oz of crabmeat instead of 16oz and one 14.5oz can of diced tomatoes. I cooked as directed but I had no juice in my stew - maybe I should have added water? We did enjoy the spiciness of the curry and crushed red pepper flakes. Made for ZWT4 Spice it up challenge.
Spicy but very good - I used Crab Delights but if I ever find real crabmeat on sale I'll try it with that! This was our main dish for "African Menu Night" in our culinary world tour, 2008.