Snow crabs…what’s there not to love. Some may say it’s too much work when trying to crack one of these suckers open but that’s the fun part! Especially when you get that one big piece still in tack, dip it in some sauce and gobble it up…come on now, my seafood lovers know exactly what I’m talking about.
My grandma showed me how to make this recipe over the summer, so this post is long overdue. I was surprised at how easy this was to make but I think I can say that mainly because she was standing next to me the whole time, so there was no real room for error lol. In terms of your shopping list, I’d say its pantry friendly excluding the snow crabs which may cost you about $20 per pound but well worth it. By the way, the aroma of these ingredients made me thankful that this can be made in less than an hour because I couldn’t wait to get my fingers all up in the sauce. Now let’s get into it.
Curry Snow Crabs
1 pound frozen snow crabs (fully cooked)
1 - 1½ cup water
2-3 tablespoon canola oil
1 tablespoon fresh coriander (coarsely chopped)
1/2 tablespoon curry powder*
3 cloves garlic (minced)
3 sprigs thyme (fresh)
1 scotch bonnet (optional)
1 green onion (diced for garnish) optional
1/2 teaspoon ginger (minced)
Season salt and pepper to taste
Preheat your pot over medium heat, add canola oil. Add curry powder, garlic, ginger and stir for about a minute, keeping an eye on the garlic and ginger so they do not start to burn.
Add water and thyme, stir until the curry no longer has a grainy like texture, about 15-20 minutes. Add a little water at a time if needed to prevent the sauce from drying out and to allow the curry to cook thoroughly. Add salt and pepper and at this point you can taste the sauce and add more season if you desire. If you like spice in lieu of the black pepper, you can add half to a whole diced scotch bonnet pepper excluding the seeds as those are very hot. We let the sauce cook for about 30 minutes to give all the flavours time to blend and allow the sauce to thicken.
While the sauce is simmering, using the back of a knife or meat scissor, gently crack each claw creating a small slit, this will allow the sauce to penetrate the meat. Add the snow crabs and fresh coriander, cover with a lid and let simmer for another 5-7 minutes. Once the curry is thoroughly cooked remove from heat, top with diced green onion and serve.
*The curry powder that I use for all my dishes is by BetaPac, but you can use any curry powder of choice.
Note: We only used 1/2 tablespoon of curry powder because the snow crabs we had were relevantly small, so depending on the quantity and size you may need to adjust the measurements.