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–+ servings

15-Minute Flower Crab Curry

This recipe takes only 15 minutes from start to finish. Make sure your crabs are fresh, and your curry powder aromatic.
5 from 1 vote
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Course Main Course
Cuisine Singapore
Servings 4
Calories 384 kcal

Ingredients
  

  • 40 g garlic
  • 60 g shallots
  • 4 flower crabs, aka blue crabs, about 1 kg
  • 30 g curry powder for chicken
  • 2½ tbsp oil
  • 40 ml light soya sauce
  • 2 eggs, beaten

Instructions
 

  • Peel garlic. Rinse Mince roughly.
    40 g garlic
  • Peel shallots. Rinse and mince finely.
    60 g shallots
  • Discard abdominal flaps from crabs. Separate shell from body. Discard gills and stomach in shell. Rinse thoroughly. Drain. Twist off pincers and crack slightly with side or back of cleaver. Chop and discard last joint of small claws. Chop each crab into 4 quarters.
    4 flower crabs, aka blue crabs, about 1 kg
  • Add 3 tbsp water to curry powder. Stir to make a thick paste.
    30 g curry powder for chicken
  • Heat well-seasoned wok till just smoking. Add oil and heat till very hot. Add shallots and stir-fry over high heat till translucent. Add garlic and stir-fry till slightly golden. Reduce heat to medium-low.
    2½ tbsp oil
  • Add curry paste and stir-fry till fragrant, drizzling with 2-3 tsp water at a time if spices stick to wok. Do not add too much water in one go or you'd be simmering instead of frying. If you like, you could fry with more oil instead so that curry paste doesn't stick.
  • Increase heat to high. Add crab. Stir-fry till thoroughly mixed and heated through, again drizzling with 2-3 tsp water at a time to deglaze spices that stick to wok. Drizzle with light soya sauce. Stir till absorbed. Add enough water to cover half of crab, about ⅓ cup. Bring to a boil, stirring to mix well. Reduce heat to low. Cover and simmer 3 minutes. Stir, then cover and simmer another 3 minutes.
    40 ml light soya sauce
  • Crab should be cooked now. To check, pick a piece which has a pinky and ring claw and snip between the two claws with a pair of scissors. Meat is cooked if firm and opaque.
  • Increase heat to medium-high. Stir to mix crab and curry sauce thoroughly. Turn shells upside down, i.e. cavity facing up. Drizzle a bit of curry sauce into shells, and then a bit of egg. Drizzle remaining egg on crab. Let egg set slightly, about 5 seconds. Stir to mix through. Sauce should now be just thick enough to coat crab. Adjust if necessary by adding a bit of water if too dry, or cooking a bit longer if too watery. Taste sauce and if necessary adjust seasoning.
    2 eggs, beaten
  • Plate and serve.