Northwest Dungeness Crab Curry

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 (1 1/2 lb) live dungeness crabs
• 2 tablespoons whole coriander seeds
• 1 teaspoon whole black peppercorn
• 2 tablespoons bright red sweet paprika
• 1/2-1 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 4 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 1 medium onion, peeled and sliced into thin half-moons
• 5 garlic cloves, cut into thin slivers
• 2 cups water
• 2 (14 ounce) cans coconut milk

Recipe

• 1 bring a large pot of water to a boil.
• 2 drop in the crabs and cook until they stop moving, about 3-4 minutes.
• 3 remove the crabs from the pot and cool.
• 4 when they are cool enough to handle, pull of and discard the top shell.
• 5 scrape the insides clean with a small spoon.
• 6 remove the spongy lungs on both sides of the body.
• 7 with a heavy knife, cut the crabs in quarters and crack the claws; set aside.
• 8 heat a small frying pan over medium heat.
• 9 toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
• 10 place in a bowl and add the paprika, cayenne and turmeric; set aside.
• 11 heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
• 12 fry the black mustard seeds until they pop.
• 13 add the onions and garlic and cook until lightly browned.
• 14 stir in the spice mixture and the water.
• 15 bring to a boil, and then simmer until the mixture is reduced by half.
• 16 add the coconut milk and bring to boil.
• 17 season with salt and add the crab.
• 18 cook for 5 minutes, turning the pieces over to ensure even cooking.
• 19 remove from the heat and serve.