Curry Crab Rundown
Rundown is a classic Caribbean recipe that involves cooking foods like crab, mackerel or lobster in coconut milk. (The word rundown refers to the simmering down of the coconut milk.) Bradford Thompson, who loves the whole crab he eats along Jamaica�s southern coast, near the town of Black River, uses chunks of lump crabmeat in this spicy, rich coconut-curry stew. Curry, which is popular in Jamaica, was introduced there in the 17th century by East Indian slaves who were brought to the island (then an English colony) by the British.
Yield: 6 Servings Ready in 45 minutes
6 people trying soon
|2 tablespoonscanola oil|
|1 onion, finely chopped|
|2 garlic cloves; minced|
|2 teaspoonsfinely grated fresh ginger|
|2 teaspoonscurry powder|
|1 teaspoonground turmeric|
|3/4 teaspoonground allspice|
|3 tomatoes?peeled, seeded and coarsely chopped|
|1/2 teaspoonminced Scotch bonnet or habanero chile|
|1 teaspoonchopped thyme|
|Salt; and freshly ground pepper|
|2 cupsunsweetened coconut milk; (from two 14-ounce cans)|
|1 poundlump crabmeat|
|3/4 cupchopped cilantro|
|Grilled; naan and hot sauce|
Curry Crab Rundown Preparation
In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes.
Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.
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