top of page

Chef Cunny’s Spicy Curried Coconut Crab

Crab lovers! Looking for something new and excited to try? Well, this recipe will sure to make you wanting more. Crab smothered in a rich and creamy curry coconut sauce with a spicy and bold flavours.


Serves 4

Time: 45 minutes


2lb crab

1 table spoon curry powder

2 tablespoon vegetable oil

3 garlic cloves, crushed

1 teaspoon freshly grated ginger

2 stalk scallions, sliced

1 small onion, sliced

2 sprig fresh thyme

8 pimento berries, crushed

salt and pepper, to taste

1 scotch bonnet pepper, finely chopped

1/2 cup coconut milk


1. Clean and separate the crab in pieces (cut each crab into 4 pieces) then discard the back. Put crabs to boil for 20 minutes in salted water. (Save liquid stock)

2. In a preheated frying pan over medium heat sauté together; ginger, pepper, minced garlic, thyme and onion. Stir fry until the seasonings are translucent. Add curry powder and cook for an additional 5 minutes then add 2 cups of crab stock (crab water). Then add coconut milk scallion, pimento, salt and pepper bring to the boil and then reduce heat. Add crab and allow to simmer for 15 minutes, stir frequently to avoid sticking. When the sauce is thick, turn off the stove and enjoy.

Chef Note: I used buck crab for this recipe but you can use what you have. Fresh or frozen works well.


By: Chef Noel Cunningham

Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel. His philosophy and passion are reflected in his move towards creating healthier cuisine. His mission is to celebrate the love and joy of people coming together to enjoy great food and company. Read More

bottom of page