Somalian Crabmeat Stew

Brenda.'s Note:

On the table in just over 30 minutes. Adapted from The African Cookbook by Bea Sandler

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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)

Directions:

1. Saute onions, curry powder, ginger, salt, and red pepper in oil for 5 minutes.
2. Add tomatoes and simmer for 10 minutes.
3. Add crab and saute for 10 minutes.
4. Serve over rice.

Reviews

[Brooke the Cook in WI]

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 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.

[Chef #734506]

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.