Cantonese-Style Crab Curry Delight
Indulge in the vibrant flavors of this Cantonese-style Crab Curry, a dish that beautifully balances mild spices with a colorful array of vegetables. This delightful recipe is not only fun and finger-lickin' good, but it promises to be a messy and joyous experience — perfect for gathering family and friends around the table. The preparation allows the crab's rich sweetness to shine through, complemented by tender pork and fresh veggies, all encased in a luscious curry sauce. Serve it up in a large, inviting bowl, accompanied by a crusty loaf of bread for sopping up every drop of sauce. Ideal for any occasion, this dish is easily customizable for spice lovers and can be scaled up for larger gatherings. It’s an unforgettable culinary adventure that’s sure to impress your guests!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Chicken broth
3/4 cup (Ready to use)
Cornstarch
1 tablespoon (For thickening sauce)
Soy sauce
1 tablespoon (Ready to use)
Dry sherry
1 tablespoon (Ready to use)
Salt
1 teaspoon (For seasoning)
Sugar
1 teaspoon (For balance)
Curry powder
4 teaspoons (For flavoring)
Lean boneless pork
1/4 lb (Trimmed of fat and ground (shoulder or butt))
Cooked crab
1 large (1 1/2-2 pounds) (In shell, cleaned and cracked)
Vegetable oil
3 tablespoons (For frying)
Garlic
1 clove (Minced)
Onion
1 medium (Cut into wedges, layers separated)
Green bell pepper
1 medium (Seeded and cut into 1 inch squares)
Egg
1 (Lightly beaten)
Instructions
1
In a small bowl, combine chicken broth, cornstarch, soy sauce, dry sherry, salt, sugar, and curry powder. Stir until smooth and set aside to create a flavorful sauce.
2
Season the ground pork with salt, sugar, and curry powder, mixing well for even distribution. Set aside.
3
Carefully cut the crab body into quarters and keep the legs and claws whole. Set these aside to ensure easy serving.
4
Heat a wok over high heat. Once hot, add vegetable oil and allow it to shimmer. Add the minced garlic and stir for a few seconds until fragrant.
5
Introduce the seasoned ground pork into the wok, stir-frying it for about 2 minutes or until fully cooked.
6
Next, toss in the onion wedges and bell pepper squares, cooking for an additional minute to soften them.
7
Add the crab pieces to the wok, stirring gently until they are heated through, approximately 3 minutes.
8
Re-stir the reserved sauce to ensure it's well mixed and pour it into the wok. Stir continuously until the sauce begins to boil and thicken.
9
Drizzle in the beaten egg and stir just until the egg begins to set, which should take about 30 seconds. Remove from heat and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cantonese-Style Crab Curry Delight?
It is a vibrant seafood dish that balances mild curry spices with vegetables, ground pork, and fresh crab, creating a rich and savory sauce perfect for sharing.
What kind of crab should I use for this recipe?
The recipe calls for one large cooked crab, approximately 1.5 to 2 pounds, in the shell, cleaned and cracked.
How should I prepare the crab for cooking?
Carefully cut the crab body into quarters while keeping the legs and claws whole to ensure it is easy to serve and eat.
Can I use a different meat instead of pork?
The recipe uses 1/4 lb of lean ground pork, but you could potentially substitute with ground chicken or turkey if preferred.
What is in the curry sauce?
The sauce is a mixture of chicken broth, cornstarch, soy sauce, dry sherry, salt, sugar, and curry powder.
Is this crab curry very spicy?
This version is designed with mild spices, but it is easily customizable if you prefer a higher heat level by adding more curry powder or chili.
How do I thicken the sauce?
The cornstarch in the sauce mixture acts as a thickener once the liquid is added to the wok and brought to a boil.
What vegetables are included in this dish?
The recipe includes one medium onion cut into wedges and one medium green bell pepper cut into 1-inch squares.
What is the role of the egg in this recipe?
A lightly beaten egg is drizzled into the wok at the end to add richness and texture to the curry sauce.
What should I serve with Cantonese-Style Crab Curry?
It is best served in a large bowl accompanied by a crusty loaf of bread for sopping up the delicious curry sauce.
How long does it take to cook the ground pork?
The seasoned ground pork should be stir-fried for about 2 minutes or until it is fully cooked.
Why do I need to re-stir the sauce before adding it to the wok?
Cornstarch often settles at the bottom of the bowl; re-stirring ensures the sauce is well-mixed and will thicken evenly.
What kind of oil is best for stir-frying this dish?
Vegetable oil is recommended as it has a high smoke point suitable for the high heat of a wok.
How do I prepare the onion?
The onion should be cut into wedges with the individual layers separated.
Can I use dry sherry substitutes?
If you don't have dry sherry, you can use Chinese rice wine (Shaoxing wine) or a dry white wine.
How do I know when the egg is ready?
Stir the egg for about 30 seconds until it just begins to set, then remove the wok from the heat immediately.
What is the first step in the cooking process?
The first step is combining the sauce ingredients (broth, cornstarch, soy sauce, sherry, and spices) in a small bowl.
How many people does this recipe serve?
While not specified, a 1.5-2 lb crab typically serves 2 to 4 people depending on side dishes.
Is this a messy dish to eat?
Yes, because the crab is served in its shell, it is intended to be a fun, finger-licking, and joyous messy dining experience.
When do I add the garlic?
Add the minced garlic to the shimmering oil in the hot wok and stir for a few seconds until fragrant before adding the meat.
How long should the crab be in the wok?
Since the crab is already cooked, you only need to stir it for about 3 minutes until it is thoroughly heated.
Can I scale this recipe up for a party?
Yes, this dish is easily scalable for larger gatherings, making it a great choice for party food.
What type of pork works best?
Lean boneless pork from the shoulder or butt, trimmed of fat and ground, is ideal.
How much curry powder is needed?
The recipe requires 4 teaspoons of curry powder total: some for the sauce and some for seasoning the pork.
How do I prepare the green bell pepper?
Seed the bell pepper and cut it into 1-inch squares.
Is there any sugar in the recipe?
Yes, one teaspoon of sugar is used to balance the flavors in the sauce and the pork seasoning.
Can I make this dish if I don't have a wok?
While a wok is preferred for high-heat stir-frying, a large deep skillet can be used as a substitute.
What is the texture of the finished sauce?
The sauce is luscious and thickened, with bits of cooked egg and ground pork throughout.
Does the recipe use fresh or cooked crab?
The recipe specifically calls for a cooked crab that is then reheated in the wok with the sauce.
What makes this 'Cantonese-style'?
The use of aromatics like garlic, the inclusion of ground pork, and the egg-flower finish in the sauce are characteristic of certain Cantonese seafood preparations.