Blue Crab Curry

While I lived in Dallas, Texas, I found an abundance of crayfish, and blue crabs. Something that I really miss here in the Midwest. In all honesty, both of those items are really difficult to find, but with careful investigation, and my weekend shopping at the ethnic stores, I finally found fresh blue crabs. Trust me, I have asked my local grocers, my higher-end markets, and the local fish factory, and nothing. My local Asian mart pulled through, even on a week day. I had stopped at Anh Chau on my way home from work to pick up some curry paste and coconut milk, when low and behold, I heard the scuffling around of blue crabs. I cannot tell you how excited I got. I finally found fresh blue crab!

Blue Crab Curry

Now I have prepared these a couple of different ways in the past; one simply steamed and served with a nice garlic butter, and the other prepared with red curry paste and coconut milk. Both are super delicious, but the Thai red curry and coconut milk has a flavor that can compete with anything. Creamy, spicy, and a dish that you really get to eat with your hands, this one is sure to be fun, delicious, and a bit messy.


  • Blue crabs, as many as you think you can eat, cleaned, split in half
  • 1 (or more) tbsp red curry paste
  • 15 oz can of coconut milk
  • Fresh basil, chopped
  • Cooked rice

Begin by using tongs to grab your live crab. This is always fun as they like to attack your tongs. Flip the crab over onto it’s back, and puncture it with a sharp knife, right in the middle. Yes, this is often painful to watch, but it has got to be done. Now with your knife, split the crab in half, lengthwise. The important thing here is to remove the gills, up near the face, as well as removing the apron, near the bottom. Once those are removed, rinse the crab in cold water, and set aside, repeating the process.

To a large wok, heat the curry paste. I say one tablespoon of the paste, however, if you and your friends like it spicier, add more curry paste. Once the paste is heated, roughly a couple of minutes, add in your coconut milk, and stir, bringing to a small boil. Add in the crab, reduce the heat, and cook for about 20-25 minutes.

Plate on a large serving platter by adding rice as the base (or served as a side), and layout the crab. Nothing fancy here as this is truly a finger food where you are bound to get a bit messy. Sprinkle the chopped basil on top, and prepare yourself for a feast of sweet crab with a wonderful spice.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Blue Crab Curry”

  1. Hey Dax…I was able to purchase a one pound package of LOUIS KEMP fully cooked”crab delights” imitation crabmeat…would like to do something with it…got any ideas???
    just found your blog site…terrific

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