Crab Fry Recipe – Eats Now

Name: Crab Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound crab I have used blue crab, you can use any crab of your choice; 2 green chilies slit lengthwise; 1 inch ginger piece of, minced; 5 shallots large, chopped; 5 garlic flakes large, minced; 1 teaspoon red chili flakes; 1/2 teaspoon turmeric powder; 1 teaspoon pepper powder; 1 teaspoon mustard seeds; 2 pieces tamarind kokam or a marble sized; 5 curry leaves; salt as reuired; 2 tablespoons oil

Servings: persons

1 pound crab I have used blue crab, you can use any crab of your choice
2 green chilies slit lengthwise
1 inch ginger piece of, minced
5 shallots large, chopped
5 garlic flakes large, minced
1 teaspoon red chili flakes
1/2 teaspoon turmeric powder
1 teaspoon pepper powder
1 teaspoon mustard seeds
2 pieces tamarind kokam or a marble sized
5 curry leaves
salt as reuired
2 tablespoons oil

1
Cut and wash the crab thoroughly. I have used the flesh part with the shell and crab claws in this recipe. I have discarded the crab legs and the hard outer cover.
2
Next in a large pan , add 1/2 cup of water , to it add the crab pieces, green chilies, minced ginger , salt, kokam/tamarind and cook on a low flame for 5 to 7 minutes or until all the water evaporates . Do not overcook the crab. Keep aside.
3
In a large non stick skillet, heat 2 tbsp oil, add the mustard seeds, when it starts to sputter, add chopped shallot and garlic and fry well till you get a nice golden brown color.
4
Next add turmeric powder, red chili flakes and pepper powder, cook for another 2 minutes or so.
5
Lastly add the crab pieces, and vapor cook for another 2 - 3 minutes until all the flavors blend well .
6
Since this dish has a dry consistency, serve hot with rice and dal or any curry of your choice.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound crab I have used blue crab, you can use any crab of your choice, 2 green chilies slit lengthwise, 1 inch ginger piece of, minced, 5 shallots large, chopped, and more.

Yes, Crab Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions