Thai Curry Crab

Discussion in 'Recipes' started by Bill McAdam, Sep 5, 2012.

  1. Bill McAdam

    Bill McAdam Senior Refuge Member

    Mar 4, 2003
    1 large Dungess crab or a bunch of Blue Crab Halves (Cooked)
    1 fresh red mildly spicy chili, diagonal sliced
    2 stalks of Chinese celery, sliced 1 inch length
    1 egg
    1 Tablespoon chopped garlic
    2 Tablespoons vegetable oil
    1 Tablespoon tapioca flour, dissolved in a small amount of water
    2 Tablespoon milk or coconut milk
    1/2 cup chicken stock

    Vegetable oil for stir-frying

    Seasoning Sauce Ingredients
    1 tsp Maggi seasoning sauce
    1 Tb light soy sauce
    2 tsp oyster sauce
    1 Tb sugar
    1 tsp curry powder
    1/2 tsp ground white pepper
    1 ? tsp roasted chili paste (nam prik pao)


    Clean the crab by removing the shell and chopping into pieces; crack the claws and legs by hitting with the blunt edge of a heavy cleaver.
    In a wok, heat vegetable oil over a low heat. When hot, fry garlic until aromatic and golden. Add the crab and stir fry for 3-5 minutes or until cooked through. Mix seasoning sauce ingredients with chicken stock. Add to the wok and bring to a boil, stirring. Boil for 3-5 minutes.
    Add egg to the wok and stir well until cooked. Add milk, tapioca flour, Chinese celery, red chili. Stir well until cooked. Spoon onto a serving plate.
  2. Coho

    Coho Moderator Emeritus Moderator

    Mar 11, 2000
    Bothell,WA 98011
    Sounds very good!:tu

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