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