Jamaican Crab Meat Curry Stew

Indulge in the vibrant taste of the Caribbean with our Jamaican Crab Meat Curry Stew. A symphony of curry, turmeric, allspice, ginger, jalapenos, and lump crab, garnished with refreshing sour cream and cilantro, this recipe promises to warm your soul and elevate your dining experience.

Crab Meat Curry and Dreams of the Caribbean

Once Old Man Winter sets in, daydreaming about the coastal beaches of the Caribbean becomes routine for me. But the inspiration for this easy crab stew recipe is not exactly associated with one of my best vacation memories. 

Mr. B and I arrived in Puerto Viejo, a sleepy surfer town located in the southernmost tip of Costa Rica, just after a tropical storm had knocked out power to the ENTIRE coastline. 

We checked into our hotel (which was basically a hut on stilts), where Mr. B tried to calm my fears and console me as I was sobbing hysterically. That’s right about when the hotel generator went out and everything went black. I flipped the eff out!

Rather than staying in our dark hotel room, Mr. B took me to the main kitchen where he knew all the staff would be. And that’s where Jessie (the Jamaican cook) brought out the most delicious curry crab stew. 

There was something about her smile, and the only two things she could say… ”yessss and okaaaaaay”, that made me feel more at ease.

This Jamaican curry crab is inspired by Jessie’s recipe. Not only will this stew warm your soul, but it will turn the lights on in any dark situation.

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 teaspoons fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon allspice
• 3 large tomatoes, chopped
• 1 jalapeno, deseeded, diced
• 2 14 oz cans unsweetened coconut milk
• 1 cup water
• 2 cups lump crab meat
• salt and pepper to taste
• sour cream, garnish
• cilantro, garnish
• 4 cups brown rice, cooked

How to Make Jamaican Curry Crab Stew

Crab curry comes together in just 30 minutes and is made in one pot – simple and mouthwatering! 

In a large Dutch oven preheated to medium-high heat, add the olive oil, onion, ginger, and a pinch of salt and pepper. Saute for a couple of minutes until the onion has softened. 

Stir in curry powder, turmeric, and allspice and cook for another minute. 

Add tomatoes and jalapenos and cook until soft. Then add the coconut milk and water. Bring to boil and then lower to a simmer for about 15 minutes or until reduced by a 1/3. 

Stir in the crab and let it warm through. 

Ladle stew into a bowl filled with a cup of brown rice. Garnish with sour cream and cilantro.

Cooking up this Jamaican crab recipe, I can practically feel the warm, white sand on my feet and the cool ocean breeze on my face. Now if I could just find a way to enjoy a rum cocktail in a hammock during the winter… 

“Conclude your dining experience with the rich and satisfying notes of Jamaican Crab Meat Curry Stew. Elevate your palate with this unforgettable blend of spices and succulent crab, a true celebration of flavor.”