Name: Jamaican Crab Meat Curry Stew
Prep time: 20 min
Cook time: 30 min
Yield: 4 people
Ingredients: 2 Tbsp olive oil; 1 Yellow onion, diced; 2 tsp fresh ginger, grated; 2 tsp curry powder; 1 tsp ground turmeric; 1 tsp allspice; 3 large tomatoes, chopped; 1 jalapeno, deseeded, diced; 2 14-oz cans unsweetened coconut milk; 1 cup water; 2 cups lump crab meat; salt and pepper to taste; sour cream, garnish; cilantro, garnish; 4 cups brown rice, cooked

Indulge in the vibrant taste of the Caribbean with our Jamaican Crab Meat Curry Stew. A symphony of curry, turmeric, allspice, ginger, jalapenos, and lump crab, garnished with refreshing sour cream and cilantro, this recipe promises to warm your soul and elevate your dining experience.

Black plate with rice and Jamaican crab stew, garnished with sour cream and cilantro.

Crab Meat Curry and Dreams of the Caribbean

Once Old Man Winter sets in, daydreaming about the coastal beaches of the Caribbean becomes routine for us. But the inspiration for this simple crab stew recipe is not exactly associated with one of our best vacation memories.

Mr. B and we arrived in Puerto Viejo, a sleepy surfer town located in the southernmost tip of Costa Rica, just after a tropical storm had knocked out power to the ENTIRE coastline.

We checked into our hotel (which was basically a hut on stilts), where Mr. B tried to calm our fears and console us as we were sobbing hysterically. That’s right about when the hotel generator went out and everything went black. We flipped the eff out!

Rather than staying in our dark hotel room, Mr. B took us to the main kitchen where he knew all the staff would be. And that’s where Jessie (the Jamaican cook) brought out the most savory curry crab stew.

There was something about her smile, and the only two things she could say… ”yessss and okaaaaaay”, that made us feel more at ease.

This Jamaican curry crab is inspired by Jessie’s recipe. Not only will this stew warm your soul, but it will turn the lights on in any dark situation.

Prep 20 minutesCook 30 minutesMakes 4 people

Ingredients

2 Tbsp olive oil
1 Yellow onion, diced
2 tsp fresh ginger, grated
2 tsp curry powder
1 tsp ground turmeric
1 tsp allspice
3 large tomatoes, chopped
1 jalapeno, deseeded, diced
2 14-oz cans unsweetened coconut milk
1 cup water
2 cups lump crab meat
salt and pepper to taste
sour cream, garnish
cilantro, garnish
4 cups brown rice, cooked

Method

In a large Dutch oven preheated to medium-high heat, add the olive oil, onion, ginger, and a pinch of salt & pepper. Saute for a couple of minutes until the onion has softened.
Stir in curry powder, turmeric, and allspice. Cook for another minute.
Add tomatoes and jalapeno. Cook until the tomatoes have softened.
Add the coconut milk and water. Bring to boil and then to simmer for about 15 minutes or until reduced by a 1/3.
Stir in the crab and let it warm through.
Ladle stew into a bowl filled with a cup of brown rice. Garnish with sour cream and cilantro.