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Stir-Fried Crab with Curry, a Chinese pan chinese dish

Stir-Fried Crab with Curry

咖喱炒蟹 · pan chinese cuisine

30 min total20 min cooking11 steps

Stir-fried crab with curry folds Thai flavors into a homestyle seafood dish: rich curry clings to sweet crab meat, lifted by roe aroma and the smooth body of coconut milk. Crab supplies quality protein and a range of trace minerals that help recharge the body. The workflow is straightforward -- just pay attention to sealing the roe with a quick sear and stirring in the sauce off the heat at the end -- making it friendly to cooks with some experience; allow about 30 minutes including prep.

Chef Chopzen's profile photoChef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.

Key failure points

  • If Dish turns out differently from expected: Watch the pan closely and adjust heat as described in the step instructions.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
Unknown
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
Unknown
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Mud crab ingredient identification photo

    Mud crab肉蟹

  • Curry cube ingredient identification photo

    Curry cube咖喱块

  • Coconut milk ingredient identification photo

    coconut milk椰浆

  • Egg ingredient identification photo

    egg鸡蛋

  • Scallion ingredient identification photo

    scallion葱花

  • Garlic ingredient identification photo

    garlic大蒜

Steps

  1. 1

    Step 1

    Medium heat

    Split the mud crab in half after removing its top shell; lightly crack the claws with the back of a knife. Dip the cut faces and claws briefly in cornstarch -- not too much. Sprinkle 5 g cornstarch into the shell to cover the roe; set aside.

  2. 2

    Step 2

    Medium heat

    Dice the onion; set aside.

  3. 3

    Step 3

    Medium heat

    Mince the garlic; set aside.

  4. 4

    Step 4

    Medium heat

    Boil a kettle of water; set aside.

  5. 5

    Step 5

    Medium heat

    Heat about 20 ml cooking oil in the pan and wait 10 seconds for the temperature to rise.

  6. 6

    Step 6

    Medium heat

    Lay the crab halves cut-side down in the pan and sear for 20 seconds -- this seals in the roe and meat -- then flip and sear each face 10 seconds. Remove the crab from the pan.

  7. 7

    Step 7

    Medium heat

    Stand the crab shells in the pan, spoon the hot oil over them to sear and seal the roe inside, cook for 20 seconds, then remove.

  8. 8

    Step 8

    High heat

    Without wiping the pan, add another 10 ml oil and raise the heat until it just begins to smoke; add the minced garlic and diced onion and stir-fry for 10 seconds.

  9. 9

    Step 9

    Medium heat

    Add the curry cubes and stir until melted (about 10 seconds), then return the seared crab and toss to coat evenly.

  10. 10

    Step 10

    Medium heat

    Pour in 300 ml boiling water, cover and simmer for 3 minutes.

  11. 11

    Step 11

    Off heat

    Turn off the heat, add the coconut milk and egg white, and keep stirring until the sauce thickens. Plate and serve.

    If Dish turns out differently from expected:

    Watch the pan closely and adjust heat as described in the step instructions.