CURRIED CHILE CRAB RECIPE | ALLRECIPES
Fresh crab is stir-fried with garlic, ginger, and plenty of fresh chiles, then combined with curry powder and coconut milk for lots of flavor. Smallish crabs such as blue swimmers are good for this but you can use any fresh crabs you find at the market.
Provided by yuan8808
Categories World Cuisine Asian
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- Place crabs in a bowl and drizzle rice wine on top. Let marinate for 5 minutes.
- Heat oil in a wok over medium-high heat. Cook and stir crabs until coated with oil, 2 to 3 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in red bell pepper and red chile peppers; cook until slightly softened, about 1 minute.
- Pour coconut milk into the wok; add curry powder. Bring to a simmer.
- Mix water and cornstarch in a small bowl until cornstarch is dissolved; stir into the wok. Cook and stir until sauce thickens, about 5 minutes.
Nutrition Facts : Calories 407.2 calories, CarbohydrateContent 20.1 g, CholesterolContent 127 mg, FatContent 22.5 g, FiberContent 5.2 g, ProteinContent 30.1 g, SaturatedFatContent 12.2 g, SodiumContent 376 mg, SugarContent 6.3 g
CURRIED CRAB SPREAD RECIPE: HOW TO MAKE IT
At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. —Jennifer Phillips, Goffstown, New Hampshire
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.
Nutrition Facts : Calories 78 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 188mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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