Crab Potato Curry
45 Min

Crab Potato Curry

Crab meat is luxurious and can be pricey so when combined with the humble potato, it stretches into a curry that feeds six to eight people. The coconut lime curry is a delicious tart contrast to the creamy cutlet. Serve it with turmeric or saffron rice pilaf.
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Cook Time

45 Minutes



Step 1
Preheat a shallow pan with 3 cups of peanut oil to 325°F for frying the crab cutlets. Cut the serrano chiles into long strips.
Step 2
Pick through the crabmeat to make sure all shells have been removed. Without peeling, grate the boiled potatoes.
Step 3
In a large bowl, combine the fresh crabmeat, grated potatoes, cornstarch, minced onions, garlic, herbs, and salt. The mixture should come together into a firm mass. Form 2-inch size cutlets fry in the hot oil for 1 to 2 minutes on each side until golden brown. Drain on paper
Step 4
To make the curry, in a stockpot heat the olive oil and pop the mustard seeds. Immediately add the serrano chiles, then the coconut milk, ginger, and salt. Bring the curry to a boil. Turn down the heat and simmer for 2 to 3 minutes. Turn the heat off and stir in the lime juice. Serve hot with the cutlets.


1 pound fresh crab meat

2 large Idaho potatoes, boiled

2 tablespoons cornstarch

2 tablespoons minced onions

1 tablespoon minced garlic

1 cup chopped fresh herbs such as cilantro, basil, or mint

2 teaspoons sea salt

3 cups peanut oil for deep frying


2 tablespoons olive oil

1 teaspoon black mustard seeds

2 whole serrano chiles

3 tablespoons grated unpeeled ginger

28 ounces coconut milk

Juice of 2 limes

1 teaspoon salt

Notes & Variations

  • To make this ahead of time, make the cutlets and refrigerate until ready to fry. The curry can be made the day before.
  • Instead of potato, use boiled or roasted carrots or sweet potato.
45 Min

A little taste of heaven.

Creamy potatoes: yum.