Crab Masala
Tender crab in a fragrant, tomato-based curry spiced with warm masala and fresh aromatics. A restaurant-quality seafood dish that comes together in under 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 3 tbsp extra-virgin coconut oil or vegetable oil
- 1 whole medium yellow onion, thinly sliced
- 5 whole garlic cloves
- 1 piece fresh ginger, 1-inch piece
- 2 whole green serrano chiles
- 1.5 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¾ tsp red chili powder
- 400 g canned crushed tomatoes
- 500 g fresh crab meat, lump and claw mixed
- 1 tsp kosher salt
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, roughly chopped
- ½ cup coconut milk (optional, for creaminess)
Instructions
- 1
Peel and finely mince 5 garlic cloves. Grate a 1-inch piece of fresh ginger on a microplane until you have about 1 tablespoon. Thinly slice 2 green serrano chiles lengthwise, removing seeds if you prefer less heat.
- 2
Pick through 500 grams of crab meat carefully with your fingers, removing any small shell fragments. Keep lump and claw meat separate if possible — lump is more delicate and should be added later.
- 3
Set a 12-inch heavy-bottomed skillet or large sauté pan over medium-high heat. Pour in 3 tablespoons of coconut oil and let it heat for 1 minute until shimmering — you should smell the oil warming.
- 4
Dice 1 medium yellow onion into 1/4-inch pieces and add to the hot oil. Sauté, stirring frequently, until the onions turn translucent and the edges just begin to turn golden, about 5-6 minutes. You should hear a steady, gentle sizzle — if it pops aggressively, lower the heat slightly.
- 5
Add the minced garlic, grated ginger, and sliced serrano chiles. Stir constantly for 30-45 seconds until fragrant — you'll smell the raw garlic notes soften and the ginger become aromatic. Do not let the garlic brown or it will turn bitter.
- 6
Sprinkle in 1.5 teaspoons ground coriander, 1 teaspoon ground cumin, 0.5 teaspoon turmeric, and 0.75 teaspoon red chili powder. Stir for 20 seconds to toast the spices — the oil will darken slightly and you'll smell warm, toasted spice notes.
- 7
Pour in the 400 grams of canned crushed tomatoes and stir well, scraping the bottom and sides of the pan to release any browned bits — these caramelized flavors are essential to the depth of your sauce. Bring to a gentle simmer over medium heat.
- 8
Simmer uncovered for 8-10 minutes, stirring occasionally, until the tomato sauce reduces by about a third and deepens in color from bright red to brick red. The sauce should coat the back of a spoon — run your finger across it and it should leave a trail.
- 9
Taste the sauce and season with 1 teaspoon kosher salt. Add the crab meat gently — first the claw meat, which can withstand a bit more cooking, stirring carefully to combine. Fold in any lump crab meat last, being very gentle so you don't break up the delicate lumps.
- 10
If using 0.5 cup coconut milk for a creamier curry, pour it in now and stir gently until just combined. Simmer for 2-3 minutes on medium-low heat until the crab is warmed through — you're looking for the crab to be hot but not curled or overcooked.
- 11
Remove from heat and squeeze in 2 tablespoons of fresh lime juice. Taste and adjust salt and spice as needed — lime should brighten the dish without making it sour. Scatter 0.25 cup of roughly chopped fresh cilantro over the top.
- 12
Spoon the crab masala into shallow bowls and serve with steamed jasmine rice, basmati rice, or warm naan bread on the side. Drizzle any extra sauce over the rice. Garnish with a cilantro sprig and a lime wedge for an optional squeeze at the table.
Tools you’ll need
- 12-inch heavy-bottomed skillet or large sauté pan
- microplane grater
- wooden spoon or silicone spatula
- measuring spoons
- measuring cups
- shallow serving bowls
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