there’s one restaurant in richmond hill that my family goes to for special occasions called saigon star. it’s nothing fussy, but they fly in live dungeness crab from vancouver and slather it in this insanely luscious and flavourful curry sauce that must be made of 100 ingredients. they give you plastic gloves and seafood crackers to attack the damn thing, and once you’ve uncovered the succulent white meat from beneath, it is one of the greatest joys in the world. dip it back in the sauce, take a bite and revel in complete bliss. can you tell I’m an insane food person? if you’re in the area though, I definitely recommend going. pro tip: don’t wear white.
since this curry crab is one of my pap’s favourite things to eat, I recently did my best to replicate this dish for his birthday. if you’re feeling courageous, this recipe is best with the freshest, livest crab you can get your hands on. the entire recipe only takes about 20 minutes and is a lot more approachable than you’d think!
2 lbs. dungeness crab
neutral oil like avocado, rice bran or canola
2 shallots, minced
2-inches of ginger, grated
6 garlic cloves, minced
1 cup seafood or chicken stock
1/8 cup tomato paste
1/4 cup sweet chili sauce
1 1/2 tsps. curry powder
1 tbsp. cornstarch, in a bit of room temp. water to make a slurry
1 large egg, beaten
any of the following herbs, chopped: cilantro, green onion
Clean and process crab. Separate into individual legs.
In a wok on medium heat, heat enough oil to coat the bottom of the pan. Sauté aromatics from shallots to garlic until aromatic, about 1 minute.
Add crab and stock to the wok and bring to a boil. Decrease to a simmer and cover with a lid, steam for 5 minutes.
Remove lid and stir in tomato paste, sweet chili sauce, and curry powder. Stir in cornstarch slurry and bubble until thickened. Add more for a thicker sauce.
Turn off heat and stir in egg. Garnish with herbs of choice and serve with white rice or gf flatbread.