Description
When it’s Dungeness crab season we’re always looking for ways to consume this delicacy. Here we combine a custard with Thai curry flavors, coconut milk and picked Dungeness crab meat.
Ingredients
Units
Scale
- Meat of a whole crab. (approximately 8 oz picked meat)
- 3 Tbls Red Curry Past, divided
- 1/4 cup Coconut Milk
- 1 Tbls Chile Oil
- 3 Eggs
- 1 Tbls Fish Sauce
- 1 Tbls Oyster Sauce
- 1/8 tsp Black Pepper
- 1 Tbls Olive Oil
- 1/4 Onion, diced
- 6 Cloves Garlic, chopped
Garnish
- Cherry Tomato Halves
- Celery Leaves
- Lime Wedges
- Sliced Green Onions
- Edible Flowers
Instructions
- Put 1 Tablespoon red curry paste in a mixing bowl along with the coconut and chile oil. Wisk until it is smooth.
- Add the eggs, fish sauce, oyster sauce and black pepper. Wisk until it is all evenly mixed.
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the onion and garlic. Cook for about a minute.
- Add the crab to the skillet, stir it in gently so you don’t break up the larger pieces too much and cook until the crab warms through.
- Add the egg custard mix and stir quickly with a rubber spatula to incorporate it well as it cooks. This will only need about a minute to cook. It should be a little wet when done.
- Plate immediately and add some colorful garnish.
Notes
This dish can be made with crab in the shell. Separate the two halves and coat them well in the curry before adding the custard mix.
