Curry Crab Rundown

Rundown is a classic Caribbean recipe that involves cooking foods like crab, mackerel or lobster in coconut milk.

This Jamaican-style Curry Crab Rundown recipe uses chunks of lump crabmeat in a spicy, rich coconut-curry stew…Enjoy!

INGREDIENTS

• 2 tablespoons canola oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground allspice
• 3 tomatoes—peeled, seeded and coarsely chopped
• 1/2 teaspoon minced Scotch bonnet or habanero chile
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 2 cups unsweetened coconut milk (from two 14-ounce cans)
• 1 cup water
• 1 pound lump crabmeat
• 3/4 cup chopped cilantro
• Grilled naan and hot sauce, for serving

METHOD

In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes.

Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes. Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.

Recipe by Bradford Thompson via Foodandwine.com