Curry Crab Legs
Spicy, buttery, and soaked in that rich, coconutty curry gravy. Perfect for licking fingers and dipping bread or festival.
Serves: 2–4 Prep Time: 15 mins Cook Time: 25–30 mins
🦀 Ingredients
2 lbs crab legs (snow crab or king crab, cut if too large)
3 tsp curry powder (Betapac, Chief, or your fav)
2 tbsp SpiceRush All-Tings (all-purpose)
3 tbsp SpiceRush Every-Ting Sea (seafood mix)
1 tbsp SpiceRush Herb Blend
½ tsp salt (add to taste)
1 small onion, chopped
2 stalks scallion, chopped
3-4 cloves garlic, minced
1 Scotch bonnet pepper (whole or sliced for heat)
5-6 sprig thyme
1 cup coconut milk
½ cup water
2 tbsp butter or oil (coconut oil adds the real Jamaican flavor)
4-6 pimento seeds
🧑🏾🍳 Instructions
1. Prep the Crab Legs:
Rinse crab legs and crack slightly with a crab cracker or the back of a knife so the flavors soak in.
Set aside.
2. Burn the Curry:
In a large skillet or pot, heat oil or butter over medium heat.
Add curry powder to the hot oil and “burn” it for 30–45 seconds, stirring constantly (this releases the deep flavor and removes raw taste).
3. Build the Base:
Add onion, garlic, scallion, thyme, pimento, and Scotch bonnet. Sauté on low or medium heat for 1 1/2–2 minutes until fragrant.
4. Simmer the Sauce:
Pour in coconut milk and water.
Add All-Tings, Every-Ting Sea, Herb blend and salt (if needed). Stir well.
Let simmer for 5–10 minutes on low heat to thicken slightly.
5. Add the Crab Legs:
Place crab legs in the curry sauce and spoon the sauce over them.
Cover and simmer for 15–20 minutes, turning once halfway so all parts soak up the flavor.
Uncover and simmer a few more minutes until the sauce thickens into a rich, creamy curry gravy.
🍽️ Serve With:
White rice
Bammy or festival
Fried breadfruit
Boiled dumpling