Crab Curry

"This Cantonese curry is very mild, colorful, fun and finger-lickin' good. Oh, and messy. Great opportunity to use those antique finger bowls (damp cloths in a basket will also do). If you want spicey-hot, tweek accordingly. For more guests simply multiply the recipe by the number of crab you plan to serve. It's limited only by the capacity of your wok. I like to serve it in a large bowl in the center of the table with a loaf of wonderful bread to sop up the sauce."
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Ready In:


  • Sauce

  • 34 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • Crab

  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 teaspoons curry
  • 14 lb lean boneless pork, trimmed of fat and ground (such as shoulder or butt)
  • 1 large cooked crab, in shell,cleaned and cracked (1 1/2-2 pounds)
  • 3 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 medium onion, cut into wedges,layers separated
  • 1 medium green bell pepper, seeded and cut into 1 inch squares
  • 1 egg, lightly beaten


  • Sauce: Stir all ingredients together and set aside.
  • Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
  • Cut crab body into quarters leaving legs and claws whole; set aside.
  • Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
  • Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.

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I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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