CURRY CRAB
Okay, we’ll admit that cooking crab isn’t the easiest task in the world. Then again, Curry Crab is such a delectable and savory dish… If you’ve never tried it, you owe it to yourself to do so.
During crab season, we can produce a few delicacies when the crabs are at their prime. While visiting Macau last year, I tried this delicacy and fell in love.
If you’ve ever tried curry crab, then you know how good it can be when you try it at a restaurant. If you’ve never done it before and are feeling adventurous, go for it. Understandably, preparing the crab could seem complicated, but trust me when I say the effort is well worth it.
Soft shell crabs are a new addition to the dish I haven’t yet tested. This dish would be even better if it included soft-shell crabs (and easier to eat, of course).
It’s more difficult to track down, but if you do, please leave a comment and let us know how it goes. Let’s get to the cooking!
INGREDIENTS:
- 2 large Maryland blue crabs or softshell crabs
- 3 to 5 thin slices of fresh ginger
- 3 shallots, diced
- 2 cloves chopped garlic
- 1 finely chopped scallion
- ¼ cup of water
- 3 tablespoons of oil
- 2 tablespoons of flour
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of sugar
INSTRUCTIONS:
- For very thorough directions on how to prepare the crabs, see our recipe for Scallion Ginger Cantonese Crab. They ought to be as fresh as you can get! Pat the crabs dry and then dredge them in flour after they have been prepared. Place aside.
- Crabs are typically deep-fried first in restaurants, so they cook rapidly, and the liquids stay in. We don’t need to break out the deep fryer, though, because we’re doing this at home. To achieve the desired result, sear the crabs from all sides. Three teaspoons of oil are added to the hot pan. To seal in the juices, sear the crabs, paying close care to any open dredging areas. Fry them until they are red-orange on medium heat. The crab should be completed in about 5 minutes, at which point it should be about 80% done. Put them apart.
- If there isn’t at least one and a half teaspoons of oil left in the wok, add more until there is. Include the ginger. Add the garlic, shallots, and white parts of the scallion after caramelizing for 1-2 minutes on low heat. Cook for softening.
- Stir the curry, turmeric, salt, sugar, water, and wine until well combined, and increase the heat to medium-high. Cover the wok after coating the crab with the sauce. Stir and toss the crab for approximately a minute or until the liquid has reduced. Serve after adding the green scallions as a garnish!