Curried crab run down from My America: Recipes from a Young Black Chef (page 122) by Kwame Onwuachi and Joshua David Stein

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Perfectly steamed rice; Tostones; Sweet plantains

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Acarroll on May 29, 2022

    This was quite the effort with a lot of nested recipes. I took a few shortcuts, like using seafood bouillon instead of homemade shrimp sauce and bottled Jamaican scotch bonnet sauce instead of pepper sauce. And just eyeballed some ginger and garlic instead of making GGP (I will make the GGP next time, but I didn't read ahead and had my blender occupied with the green seasoning. The "sauce" that came out of this dish was one of the best things I've ever tasted. We have leftover sauce and are going to use it as a salad dressing this week. The only reason this dish lost 1/2 star is that I would have appreciated an alternative listed for the live crabs. Cleaning them was a big process (although I'm sure I was slow since I had never done that before). Some lump crab meat would have worked well, or actually quite a few other proteins (scallops, shrimp, white fish, lobster, even tofu). This went into my rotation, but I'll definitely take a shortcut with the crabs next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.