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How to Make Curry Crab

The first time I had curry crab was at the Chinese restaurant in Jiansheng Restaurant in Thailand. The crab meat was coated in a rich, crab-roe-flavored curry, and the taste was absolutely amazing. Programmers who love seafood simply cannot miss this dish. It’s easy to make and very friendly to programmers from coastal regions.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Blue crab (also known as meat crab)
  • Curry roux blocks (recommended: Lehui Crab Roe Curry)
  • Onion
  • Coconut milk
  • Eggs
  • Cornstarch (also known as starch)
  • Garlic

Quantities

Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person.

Total Ingredients:

  • 1 blue crab (approx. 300g) * number of servings
  • 15g curry roux blocks (one small piece) * number of servings
  • 100ml coconut milk * number of servings
  • 1 egg * number of servings
  • 200g onion * number of servings
  • 5 cloves of garlic * number of servings

Instructions

  • Remove the crab shell, split the crab in half, and gently crack the claws with the back of a knife. Dip the cut surfaces and claws lightly in cornstarch (do not use too much). Sprinkle 5g of cornstarch into the crab shell to cover the roe, and set aside.
  • Finely chop the onion and set aside.
  • Mince the garlic and set aside.
  • Boil a pot of water and set aside.
  • Heat a wok with about 20ml of cooking oil. Wait 10 seconds for the oil temperature to rise.
  • Place the crab cut-side down into the wok and pan-fry for 20 seconds. This step helps seal in the roe and meat. Then flip and pan-fry each side for another 10 seconds. Remove the crab and set aside.
  • Place the crab shell into the wok. Use a spoon to ladle hot oil over the roe inside the shell, frying for 20 seconds to seal it. Remove and set aside.
  • Without cleaning the wok, add another 10ml of cooking oil. Increase the heat until the oil is lightly smoking. Add the minced garlic and chopped onion, stir-frying for 10 seconds.
  • Add the curry roux blocks and stir-fry until melted (about 10 seconds). Add the pan-fried crab and toss to coat evenly.
  • Pour in 300ml of boiling water and simmer for 3 minutes.
  • After simmering, pour in the coconut milk and egg whites. Turn off the heat and continuously stir until the sauce thickens.
  • Serve.

Additional Resources

If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.