Tobago-Style Curried Crab with Coconut Milk

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and aromatic curried crab dish featuring fresh crab simmered in fragrant Trinidadian spices and creamy coconut milk. This Caribbean-inspired seafood recipe, ready in about 40 minutes, pairs fresh crab pieces, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Caribbean cuisine 420 cal/serving

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Ingredients

2 pounds fresh crab pieces
3 tablespoons vegetable oil
1 large, chopped onion
4, minced garlic cloves
1 tablespoon, grated fresh ginger
2 tablespoons curry powder
1, seeded and chopped scotch bonnet pepper
2 fresh thyme sprigs
1 1/2 cups canned coconut milk
2 teaspoons salt
1 teaspoon black pepper
for serving lime wedges
1/4 cup chopped, for garnish fresh cilantro

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 large chopped onion, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1 chopped scotch bonnet pepper; sauté for 4 minutes until fragrant and the onions are softened.
Step 2: Stir in 2 tablespoons curry powder and cook for 1 minute to release the spices’ aroma.
Step 3: Add 2 pounds fresh crab pieces and 2 fresh thyme sprigs; toss well to coat the crab in the spices and cook for 5 minutes, stirring occasionally.
Step 4: Pour in 1 1/2 cups canned coconut milk, then season with 2 teaspoons salt and 1 teaspoon black pepper. Bring to a gentle simmer, cover, and cook for 15 minutes until the crab is cooked through and the sauce thickens slightly.
Step 5: Remove from heat, discard thyme sprigs, and garnish with 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges for squeezing over.