The Easiest Cà Ri Cua (Vietnamese Curry Crab) 

Hey guys, today we are making Cà Ri Cua also known as Vietnamese curry crabs.

We’re going to do an easy quick version of it and that’s all thanks to using Sunlee’s yellow curry stir fry sauce. This was my first time using the sauce and let me tell you, it is so delicious and full of flavor! On top of that it saves so much time making the sauce. 

In this recipe we are using fresh blue crabs. I know that prepping crabs may seem intimidating at first, but it’s honestly not that bad at all! To prep the crabs, you can either kill them instantly by stabbing a knife through the center of the crab under the belly.

Or I just add some ice and put them in the fridge so they can slowly go to sleep. After that, you’ll want to scrub each crab really well on top and bottom then remove the apron which is a little tail underneath. Once you open them, you’ll want to take off the little frilly fans and the mouth piece. Then chop them in half. Some people like to cut off the edges of the legs but I’m totally fine with them so it’s optional.

I also like to scoop out the head butter from the top part of the crabs, and use it in the sauce for extra umami flavor!

Next, we’re gonna dredge them in some potato starch, and then fry them for a few minutes. Just to get a nice crisp on them before putting on the sauce. That’s literally it! Super easy and I love serving this with rice. It makes such a nice meal. Until next time!

The Easiest Cà Ri Cua (Vietnamese Curry Crab) 
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The Easiest Cà Ri Cua (Vietnamese Curry Crab) 

Recipe by Jen H. DaoCourse: RecipesCuisine: asian, viet, vietnameseDifficulty: easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 4 blue crabs (cleaned and cut in 1/2)

  • 4 tbsp potato starch

  • 4 tbsp veggie oil

  • 7-8 slices of ginger

  • 1 shallot (sliced)

  • 10oz Sunlee Yellow Curry

  • 1-2 green onions (garnish)

Directions

  • Prep crabs by scrubbing them, removing the apron, frills and mouth piece. Then cut crabs in 1/2. Scoop out the head butter and reserve for later.
  • Pat dry the crabs and dredge in the potato starch.
  • Heat up 3 tbsp of oil on med/high heat and fry the crabs for 2-3 mins each side. Remove crabs.
  • Add 1 tbsp of oil to pan and cook the ginger and shallot for 1-2 mins. Add the crab head butter. Cook for 1 min then add the curry sauce. Cook for 1 min.
  • Add crabs and toss into the sauce. Cook for 1 min and remove from heat. Garnish with green onions and serve with rice.

Recipe Video

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