Crab Curry
Ingredients
- Sauce ⓘ
- 3/4 cup chicken broth ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 tablespoon soy sauce ⓘ
- 1 tablespoon dry sherry ⓘ
- Crab ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon sugar ⓘ
- 4 teaspoons curry ⓘ
- 1/4 lb lean boneless pork, trimmed of fat and ground (such as shoulder or butt) ⓘ
- 1 large cooked crab, in shell,cleaned and cracked (1 1/2-2 pounds) ⓘ
- 3 tablespoons vegetable oil ⓘ
- 1 clove garlic, minced
- 1 medium onion, cut into wedges,layers separated ⓘ
- 1 medium green bell pepper, seeded and cut into 1 inch squares ⓘ
Instructions
- Sauce: Stir all ingredients together and set aside.
- Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
- Cut crab body into quarters leaving legs and claws whole; set aside.
- Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
- Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.
Nutrition & Diet Analysis (per serving)
854
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).