We recently finished up our first trip and we all came home with nine crabs each! Here is a great recipe to enjoy the sweetness of the Dungeness crab with the spiciness and tanginess of a curry.

Take a look at some of the pictures from our trip below!

Ingredients

2 tablespoons of canola or avocado oil
2 1/2 cups of water
2-3 Dungeness crabs (cleaned)
6 cloves of garlic
3” piece of ginger
1 red or green chili (optional)
3 teaspoons of kosher salt
1 small yellow onion
1/2 large tomato or 1 small
2 tablespoons of masala
1 tablespoon of turmeric
1/4 cup diced green onion
3 tablespoons of fresh cilantro leaves

Prep

Thinly slice onion

Dice tomato

Smash and peel all garlic cloves

Peel and slice ginger

Slice chili

Place chili, garlic cloves, ginger, and 1 teaspoon kosher salt in a mortar and pestle and grind/mash until you make a paste (salt helps everything grind)

Clean crabs if necessary (I generally break the crab into 2 and remove all legs. Ending up with 2 claws, 6 legs, and 2 body halves per crab)

Lets Cook!

Add oil to a 6 or 8 qt dutch oven or pot with cover. Heat over medium heat for 1 minute.
Add onions and sauté until translucent. 2-3 minutes.
Add tomatoes and sauté for another 3 minutes.
Add in ginger/garlic/chili paste and sauté for another minute.
Lower heat to medium-low and add in 1/2 cup of water, turmeric, and masala. Continue to sauté for 4-5 minutes. The water should mostly evaporate and oil should start to separate from veggies and masala.
Add in all crab and mix until coated with the masala. Continue to cook on medium-low for 3 min.
Lower heat to low and add in the remaining 2 cups of water, green onions, and 2 teaspoons of salt and stir. Scrape bottom of pan.
Cover and continue to simmer over low heat for 25 minutes stirring every 5 minutes.
Turn off heat, stir the curry and toss fresh cilantro leaves over the curry. Let it rest for 15 minutes and stir before serving.
Serve over rice jasmine or basmati rice. Enjoy!