The curry crab is excellent served with white rice or Roti.

Ingredients

• 4 crabs, any type
• 1 medium Irish potato, boiled and cubed
• 1 medium onion, chopped
• 1 stalk green onion, chopped
• 1 cloves garlic, chopped
• 1 cup coconut milk
• 3 tablespoon curry powder
• 1 Scotch Bonnet pepper, optional
• Salt to taste

Directions

1. Rinse crabs well.
2. Separate and discard back from the main body.
3. Pull away and discard the flap of the anus.
4. Cut and discard tips of each toe.
5. Pull away and discard gills.
6. Cut into 4 quarters.
7. Cut claws and toes between joints.
8. Combine oil, garlic, green onion, onion, curry powder in a bowl.
9. Heat a suitable pot over high heat.
10. When heated, add hot, add potato and coconut milk, stirring after each addition.
11. Add Scotch Bonnet pepper, if using.
12. Season with salt to taste.
13. Bring to a boil.
14. Stir 1 minute
15. Fold in crabs and stir.
16. When brought to a boil again, the crabs are ready to serve.