Hi Everyone, Growing up, I’d always hear my mother say that she did not like crab curry because it was too much work, not to cook it – to eat it! She used to say, “By the time I’ve finished eating, I’m hungry again.” I never knew what she was complaining about. But it’s funny how our minds recall things. Having not eaten shell-on crab in about two decades I had forgotten that it is indeed a messy, hands-on, interactive process. But is it worth the fuss? Read on…
A week ago as I drove along a stretch of highway, I noticed a sign that said, fresh crabs with a telephone number beneath. I quickly memorized the number and when I reached my destination, I called to enquire about the crabs. Within 24 hours I had a bowl of freshly caught and cleaned crabs. They were so fresh that a couple of claws were still moving! I couldn’t wait for the weekend to arrive – crab curry baby!
That Saturday, I set about making a good ‘ole Guyanese crab curry, but my mom’s words kept ringing in my ears. “By the time I’ve finished eating, I’m hungry again.” But I thought I had secret weapon – strategy.
I laid down a couple of table mats upon which I rested my 2 plates – one with crab, the other with rice, gravy from the curry and some eddo-leaf callaloo. No utensils were needed. Here’s the thing, eating crab curry is not the kind of dish that requires a spoon or knife and fork, you’ve got to use your God-given utensils – your hands and fingers. It is the only way to crab curry nirvana.
I ate my gravy and rice mixed together with the callaloo all the while smiling at the plate of crabs waiting for me. It was the prize of my meal.
I started by first breaking off one of the legs. Sucked on it and then carefully bit it to just crack the shell. I pried the shell apart with my fingers took out the meat. I repeated this action 2 more times and then I stopped. I thought to myself, going at the crab this way was going to be torture, it was taking too long and besides (you can blame it on getting older) I became cautious about biting down on the shell and having pieces stuck between my teeth or gum. I got up from the table, washed my hands and returned with a small wooden cutting board, a wooden mallet and a slender-tipped paring knife. I also needed to put on some protective gear so I took one of my light cotton kitchen towels and tied it loosely around my neck letting it fall to cover my chest. Oh, I also added a couple more tablemats to cover and protect the lacquered surface of the dining table – for spillage and easy clean up.
It was time to get back into the action.
With the mallet I cracked the shells, pried the shells open with my fingers, and wrested the meat from the crabs with the paring knife. I had a whole lot of fun eating my curried crabs. There was enjoyment first in licking the shell, especially between the crevices where the curds from the coconut milk were lodged. Removing the meat from the claws and legs were easy, it was the meat encased in the soft clear chambers in the body itself that was the most frustrating to get at. I was patient though, and I was rewarded.
As I sat with my finished pile of crab shells, I thought – this is slow food. Crab curry is the kind of dish not to be rushed; you can’t eat it on the fly. With this type of food you have to make the time to eat it.
I usually cook for more than one day, so I repeated this entire process the following day and it was worth every lick, crack and pry.
When last have you eaten crab – curried, steamed, boiled or in a soup?
Cynthia
