Northwest Dungeness Crab Curry
Dive into the bold flavors of the Pacific Northwest with this exquisite Northwest Dungeness Crab Curry. Combining the delicate sweetness of cooked and cracked Dungeness crab with the creamy richness of coconut milk and the aromatic warmth of red curry paste, this dish is a true celebration of coastal cuisine. Brightened with fresh lime juice, fish sauce, and a hint of brown sugar, the curry achieves a perfect balance of tangy, savory, and slightly sweet notes. Vibrant vegetables like red bell pepper and carrot add color and texture, while kaffir lime leaves (optional) infuse a subtle citrus aroma. Served over steamed jasmine rice and garnished with fresh cilantro, this one-pan wonder is perfect for family dinners or entertaining guests. Ready in just 45 minutes, it’s the ultimate fusion of fresh seafood and bold Thai-inspired flavors—an irresistible treat for seafood lovers.
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Recipe Information
Ingredients
- 2 whole crabs Dungeness crab (cooked and cracked)
- 2 cups Coconut milk
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 2 tablespoons Cooking oil (such as vegetable oil)
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (peeled and minced)
- 2 tablespoons Red curry paste
- 3 leaves Kaffir lime leaves (optional, torn into pieces)
- 1 medium Red bell pepper (thinly sliced)
- 1 medium Carrot (julienned)
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 4 cups Jasmine rice (cooked, for serving)
Instructions
Begin by preparing the cooked Dungeness crab. If the crab is whole, clean and crack it or remove the meat from the shells, keeping large chunks intact. Set aside.
In a large, heavy-bottomed skillet or wok, heat the cooking oil over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger. Cook for 1-2 minutes until fragrant.
Add the red curry paste to the skillet and stir well to combine, cooking for another 1-2 minutes to release its aromas.
Pour in the coconut milk and stir until the curry paste is fully incorporated. Bring the mixture to a gentle simmer.
Stir in the fish sauce, lime juice, and brown sugar. Add the torn kaffir lime leaves if using. Mix well and allow the sauce to simmer for 5 minutes, letting the flavors meld.
Add the red bell pepper and carrot to the skillet, stirring to coat them in the curry sauce. Simmer for an additional 5-7 minutes until the vegetables are tender but still bright in color.
Gently add the prepared Dungeness crab into the curry, spooning the sauce over the crab to coat it well. Allow the crab to heat through for 3-5 minutes.
Taste the curry and adjust seasoning if needed by adding more fish sauce or lime juice to balance the flavors.
Remove from heat and garnish with fresh cilantro.
Serve the Dungeness Crab Curry over hot jasmine rice. Enjoy!
Nutrition Facts
Calories |
3287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 7636 mg | 332% | |
| Total Carbohydrate | 393.9 g | 143% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 61.2 g | ||
| Protein | 294.6 g | 589% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1111 mg | 85% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5853 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
