Big Guy's back from his big adventure in North Dakota and out crabbing today so while I can't even guess what's in store for us today, I can give you an idea of the process after his success last week. While he doesn't have far to go since the bay is right below our house, crabbing does require a fair bit of equipment to say nothing of a pile of patience and the better part of a day's worth of time.
You're looking at B-U-neek 2, Big Guy's fancy new "Freedom Hawk" kayak with a little electric motor so he doesn't have to paddle all the time, pontoons for stability and plenty of room for crab pots. Not a bad set up, is it? He's a might proud of it too.
After he dropped the pots for a good soaking, he paddled across the bay, beached the kayak and called me on his cell so I could wave hello. FYI, our house is above the point of the arrow, nestled in the trees.
Anyway, at the end of the day, my very own hunter, angler, cook came home with 7 monster crab that he oh so efficiently boiled and cleaned, two of which went into this fragrent, delicious island style curry from Food & Wine.
Curry Crab Rundown is a coconut curry dish popular in the Caribbean and this version's loaded with ginger, curry, and allspice, spiced up with habenero chile and sweetened with coconut milk. It is perfect with sweet fresh crab but would be wonderful with shrimp, lobster or any firm white fish like halibut, cod or even catfish.
We had our stew along with some soft inside crunchy outside ciabatta rolls but naan would be fabulous too.
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon finely grated fresh ginger (or more to taste)
1 tablespoon curry powder
1 teaspoon turmeric
3/4 teaspoon ground allspice
1 – 14 ounce can diced tomatoes, drained
1 small habanero pepper, seeded & chopped (more or less to taste)
1 teaspoon dried thyme
Salt and course ground black pepper
2 cups unsweetened coconut milk
1 cup water
1 pound lump crabmeat
3/4 cup chopped cilantro
Heat oil in a deep skillet over medium high heat. Add onion and cook until transparent. Add garlic, ginger, curry powder, turmeric and allspice and cook for 2 to 3 minutes, stirring constantly. Add diced tomatoes, habanero, thyme, salt and pepper. Stir in coconut milk and water. Bring to a high simmer, then reduce heat and cook, stirring occasionally for 15 to 20 minutes or until sauce is reduced by one-third and thickened. Stir in crab and heat until warmed through. Sprinkle with cilantro. Serve with bread for dipping. Serves 4.
Oh, in case you're wondering about the orzo, feta and lemon salad in the last photo, I'll be telling you about that one later. I'll admit to going a trifle overboard with the habenero so we (I) needed something to cool my palate and we had the salad leftover from dinner the previous night. Good thing too. Ya' gotta' watch those little peppers, ya know!