Island Crab with Curried Almond Rice Recipe

Name: Island Crab with Curried Almond Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp (90 ml) butter; 1/2 large onion, chopped; 2 medium tomatoes, peeled and chopped; 2 to 3 cloves of garlic, chopped; dash of Worcestershire sauce; 4 drops Tabasco (hot pepper sauce), or more to taste; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) pepper; 1/2 tsp (2 ml) paprika; 1 tsp (5 ml) sugar; 6 tbsp (90 ml) flour; 1-1/2 cups (350 ml) evaporated milk (can use regular); 1-1/2 cups (350 ml) half-n-half; 2 packages immitation/frozen crab meat, or about 2 cups (475 ml) fresh (fresh is always better, but the mock crab meat holds wonderful flavor in this dish); 3 tbsp (45 ml) butter; 1 cup (225 ml) blanched almonds; 1 tbsp (15 ml) curry powder; 3 cups (700 ml) hot cooked rice

Servings: persons

6 tbsp (90 ml) butter
1/2 large onion, chopped
2 medium tomatoes, peeled and chopped
2 to 3 cloves of garlic, chopped
dash of Worcestershire sauce
4 drops Tabasco (hot pepper sauce), or more to taste
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper
1/2 tsp (2 ml) paprika
1 tsp (5 ml) sugar
6 tbsp (90 ml) flour
1-1/2 cups (350 ml) evaporated milk (can use regular)
1-1/2 cups (350 ml) half-n-half
2 packages immitation/frozen crab meat, or about 2 cups (475 ml) fresh (fresh is always better, but the mock crab meat holds wonderful flavor in this dish)
3 tbsp (45 ml) butter
1 cup (225 ml) blanched almonds
1 tbsp (15 ml) curry powder
3 cups (700 ml) hot cooked rice

1
Melt butter in large saucepan over med-high heat.
2
Saute onion and garlic in butter for few minutes or until a bit soft.
3
Add tomatoes, worchestershire, tobasco, and seasonings, including the sugar.
4
Cover and simmer 5 minutes.
5
Remove cover and stir in the flour, stirring to blend.
6
Gradually whisk or stir in the milk and the half-n-half and simmer until thickened, stirring constantly.
7
Add crabmeat and simmer 10 minutes.
8
In separate saucepan, melt remaining 3 tbsp (45 ml).
9
butter and saute almonds with curry powder; saute until golden brown.
10
Remove from heat and add the rice, mixing well.
11
Serve sauce and crab over rice.

1123

kcal

Calories

Fat

157

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 18 ingredients. The key ingredients include: 6 tbsp (90 ml) butter, 1/2 large onion, chopped, 2 medium tomatoes, peeled and chopped, 2 to 3 cloves of garlic, chopped, and more.

Yes, Island Crab with Curried Almond Rice 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!

Island Crab with Curried Almond Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions