There used to be a wonderful Indian restaurant on 58th Street, where from time to time I’d enjoy their Curried Crab appetizer. For $12, one could have a pint of curry-flavored crab. Every bite was amazing. Unfortunately they went out of business and I haven’t had the dish in a while.

This weekend Jessica’s mom dropped off four medium-sized, steamed blue crabs, shipped in a bushel from Maryland (the crabs we talked about from Harbor House). Jessica ate two of them straight (they are seasoned with Old Bay) and left two for me. So last night I spent well over an hour picking all the meat out of them so I could recreate the curry dish. I think the results were worth the (extreme) effort.

Curried Crab over Yellow Rice


  • 3.5oz crab meat (two medium blue crabs)
  • 2 large garlic cloves, chopped
  • 0.5 small yellow onion, chopped
  • 3 tsp. good extra virgin olive oil
  • 1.5 tsp. curry powder
  • red pepper flake to season
  • kosher salt & black pepper to season


  • Saute the onion in 2 teaspoons of the oil over low heat in a pan until soft (about 6 minutes)
  • Add curry powder and a pinch of red pepper flake (vary amount according to how spicy you like it). Cook another two minutes.
  • Add garlic & a few twists of freshly ground black pepper, cook another minute.
  • Turn off heat and add crab and remaining teaspoon of oil. Toss (gently to avoid breakup up the crab) to combine and let the crab heat through.
  • Serve over rice and garnish with cilantro.

The rice I served it over was super easy to make and really added to the dish. I didn’t measure the ingredients, but it’s just medium grain white rice, with a few shakes of turmeric, garlic powder, and table salt added to the water used to steam it. I made about 3/4 cup (uncooked) rice and served in a mound.


posted by Lon at 07:29 AM Filed under Indian, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.