Crab Claws Curry

 

Crab Claws Curry

Rock crab claws at our local supermarket looked so clean and tempting. There was a little over a pound of claws in the package which was perfect because I will be the only one eating them. Hubby is not fond of anything that has to be picked at, so a simple filleted fish curry will suit him.

Cooking the Crab Claws

A few tips before I dive into the recipe. First of all, make sure to use a nut cracker to crack the claws, and break apart each segment before cooking. It was a mess doing that while eating. Secondly, the claws came frozen and I dropped them into the gravy as is. They thawed and cooked over medium-low heat to perfection. And last but not least, I loved cooking them this way because this is a dump-and-go recipe. Make sure the gravy ingredients are minced so that the gravy comes out smooth and delicious when cooked. 

This is best served with hot, steamed rice.

Serving Suggestion

Ingredients

1 lb. rock crab claws or cut whole crabs

1 cup boiling water

1 Tablespoon minced cilantro or green onions for garnish

1 teaspoon ghee

Gravy

4 Tablespoons vegetable oil

1 teaspoon cumin seeds

2 large onions, minced

2 large tomatoes, minced

2 green chilies, minced

2 teaspoons tomato ketchup

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon salt or to taste

1 teaspoon black pepper powder

1/2 teaspoon roasted cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon Kashmiri powder/paprika/chili powder

1/2 teaspoon garam masala powder

1/2 (14 oz.) can coconut milk

Directions

1. Place all the gravy ingredients into a large skillet and stir well.
2. Cover and simmer over medium-high heat for 15 minutes or until oil resurfaces.
3. Add crab claws to gravy and stir well to coat crab with gravy.
4. Add a cup of boiling water, stir, cover and simmer for 15 minutes or until crab cooks.
5. Adjust salt to taste.
6. Garnish with ghee and cilantro.

Best served with hot, steamed rice.