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Jamaican curry crab Recipe

jamaican curry crab

This is what the real Jamaican curried crabs look like, succulent and delicious-yum. In Jamaica, we only have the blue land crab. Sometimes I used the crab’s fats to cook the crab, the fat makes the gravy rich and thick and yummy. Follow my Instagram and look at  ‘shell food’ story to see the recipe with crab’s fat

blue land crab

Trust and believe when I tell you that the preparation time is tedious and tiring. However, the result is finger licking. Click to see how to clean crabs

blue crab

seasoned jamaican crab

12 crabs, already prepared
3 tbsp. curry
Salt to taste
1 tsp. seafood seasoning
1 tsp. onion powder
1 tsp. all purpose
1 medium onion
1 large hot pepper
2 cloves garlic
2 tsp. coconut oil

Put what I called the eating section of the crab (the edible part after discarding the crab's back, etc.) claws and legs into a container.

Season with salt, seafood seasoning, black pepper, onion powder, 1 tbsp. curry and all purpose

Stir well, using a large spoon

Cover and marinate in the fridge for an hour

In the meantime, cut onion, hot pepper, and garlic into chunks, set aside

Put a large pot on low heat, add the coconut oil. Add the onion, hot pepper and garlic. Sauté until translucent (about 2 minutes)

Add the remaining curry, allow the curry to burn in the hot oil for about 1 minute (until it starts to smoke)

Quickly add the seasoned crabs. Stir to combine well. Cover pot and let the crabs cook in its own juice until it starts to fry.

Pour enough water into pot to cover the crab. Cook on medium/low heat until gravy thickens


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