Coconut Curried Crab

This is a summertime staple for our family. Blue crab season is year-round in Florida, but summertime is peak harvesting time.

Coconut curried crab cooks easily, quickly, and adds so much flavor to the crab. The sweet crab meat seems to pop when paired with a spicy, creamy sauce.

Notes:

Crabbing – Check local regulations if you plan on going crabbing. Locally, egg bearing female blue crabs are prohibited. Of course, they are available at markets as well and there’s no need to get your water shoes and a net involved. I used blue crab, but any variety would work.

Curry – I used a red curry paste, but panang or even green curry would work well in this recipe.

Coconut curried crab

1 dozen crab, cleaned and cut in half
1 small onion, sliced
3 cloves garlic, minced
2 green onions, cut into 1-inch pieces
1 can (13.5 oz) unsweetened coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1/2 tablespoon sugar
A handful of Thai basil
1 tablespoon oil

1. Add oil to a pan or wok. Heat over medium heat until the oil is hot.
2. Add the onions. Cook until they are translucent. Then add garlic and curry paste. Cook until fragrant.
3. Add coconut milk and let it cook until the contents of the wok start to boil. Season with fish sauce and sugar. Add the crab. Cook for a few minutes. Make sure to stir for even cooking.
4. Turn off the heat. Add green onions and basil at the very end. Stir to incorporate. Serve immediately.