Steamed Fresh Crab In Curry Sauce

Course : Curry
Serves: 4
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1 large fresh crab
6 slices ginger root
2 tablespoons dry sherry
3 medium spring onions or Chinese parsley
1/2 medium bell pepper -- diced
1 teaspoon curry powder
1/4 teaspoon salt
1/2 teaspoon sugar
1 cup stock
1 teaspoon ginger -- minced
1 clove garlic -- minced
2 tablespoons peanut oil
2 tablespoons cornstarch paste

Preparation / Directions:

Make Sauce: Heat oil in medium-hot saucepan. Sauté minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely diced into 1/4" squares; stir in enough thin cornstarch paste to make a light sauce. As soon as sauce thickens, remove from heat and reserve. This sauce can be made up ahead and reheated just before serving. Clean and Steam Crab: Pry off plate from crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces. Carefully crack claws, keeping them intact. Reassemble crab on oval platter. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate. Wash green onions, remove roots, and shred, greens and all, into 2" sections. Bring water in steamer to rolling boil. Steam crab for about 15-20 minutes, depending on size. Meanwhile, reheat curry sauce (or keep hot in double boiler). Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate. Serve.

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