Jamaican Curry Crab with Potato and Scotch Bonnet Gravy
Authentic Jamaican curry crab made the right way: curry “burned” in oil, aromatics softened until sweet, then crab simmered into a thick, golden sauce that clings to every piece.
Equipment
- Large bowl + colander (for rinsing and seasoning)
- Chef’s knife + cutting board
- Measuring spoons
- Large wide pot or deep skillet with lid
- Wooden spoon or spatula
- Tongs (optional but helpful for crab pieces)
Ingredients
For Cleaning the Crab
- 2, whole limes, juiced (for rubbing and rinsing crab)
- 1, splash vinegar, optional (use instead of lime if you prefer)
- 3 to 4, pounds crab pieces, cleaned and cracked (blue crab is classic, but use what you can get)
For Seasoning the Crab
- 1 to 1.5, teaspoons salt, start with 1 teaspoon and adjust at the end
- 1, teaspoon black pepper, freshly ground if you can
- 1, teaspoon all-purpose seasoning, optional but very Jamaican
- 1, teaspoon garlic powder, or swap for 4 cloves fresh garlic minced
- 0.5, teaspoon onion powder, optional
- 0.25, teaspoon ground allspice (pimento), optional but adds that real island depth
- 2, tablespoons green seasoning, optional (see Notes for quick version)
For the Curry Base and Gravy
- 3 to 4, tablespoons Jamaican curry powder, use a Jamaican brand for the right flavor
- 2, tablespoons vegetable oil, or coconut oil
- 1, medium yellow onion, thinly sliced
- 4, stalks scallions, chopped
- 4 to 6, cloves garlic, minced
- 1, inch fresh ginger, grated (optional but so good)
- 2 to 3, sprigs fresh thyme, or 1 teaspoon dried thyme
- 1, whole scotch bonnet pepper, keep whole for flavor, slice for more heat
- 1 to 2, teaspoons brown sugar, optional but balances and deepens
- 1, tablespoon browning sauce, optional but common for color and stew-like depth
- 1.5 to 2, cups water or seafood stock, start with 1.5 cups and add as needed
- 1, large potato, peeled and cut into chunks (optional but highly recommended)
- 1, large carrot, sliced (optional)
- 0.5, medium bell pepper, sliced (optional)
- 1, tablespoon butter, optional for glossy finish
Instructions
- Rinse Like You Mean It: Rinse the crab in cool water, then rub with lime juice (or a splash of vinegar), rinse again, and drain well. This is not the time to be timid, friend. We’re starting clean so the flavor shines.
- Crack for Maximum Flavor: If your crab isn’t already cracked, crack the thicker claws and sections so seasoning and curry gravy can get inside. That’s how you get “every bite tastes like the pot.”
- Season the Crab with Confidence: In a large bowl, toss crab with salt, black pepper, all-purpose seasoning (if using), garlic powder, onion powder (if using), allspice (if using), and green seasoning (if using). Let it sit 15 to 30 minutes while you prep the pot. This rest is like letting the outfit steam before the event. Necessary.
- Heat the Pot, Set the Mood: Place a wide pot over medium heat. Add oil and let it heat until it shimmers. If you flick a tiny drop of water in and it sizzles, you’re ready.
- Sauté the Flavor Base: Add onion and scallions. Cook 2 minutes until softened and fragrant. Add garlic and ginger and stir 30 seconds. Your kitchen should already smell like you’re doing something serious.
- Burn the Curry (This Is the Magic): Add the curry powder directly into the oil and stir constantly for 60 to 90 seconds. You’re “toasting” it so it tastes rich and bold, not dusty and raw. If it starts sticking, splash in 1 to 2 tablespoons of water and keep stirring.
- Build the Gravy: Stir in thyme, brown sugar (if using), and browning (if using). Add 1.5 cups water or stock and bring to a simmer.
- Add Veggies if Using: Add potato chunks (and carrot if using). Nestle the whole scotch bonnet into the pot. Cover and simmer 8 to 10 minutes until the potatoes start to soften. This step makes the gravy taste like it has history.
- Add the Crab, Gently Now: Add the seasoned crab pieces into the pot. Stir carefully so you don’t break the crab apart too much. Cover and simmer 15 to 20 minutes, stirring gently every few minutes.
- Check the Texture, Then Adjust: You want a thick, glossy gravy that clings to the crab, not a watery soup. If it’s too thin, simmer uncovered for 3 to 6 minutes. If it’s too thick, add a splash of water and stir.
- Taste and Tune It Up: Taste the gravy and adjust salt. If you want more heat, you can poke the scotch bonnet once to let it release a little fire without turning the pot into pain.
- Finish Like a Pro: Turn off the heat and stir in butter (if using) for that glossy, restaurant-style finish. Let it sit 5 minutes before serving so everything settles and gets even better.
- Serve It Up: Serve hot with white rice, rice and peas, boiled dumplings, or even hard dough bread to soak up the gravy. And yes, you are allowed to lick the spoon.
Notes
Pro Tip, Don’t Skip the “Burn the Curry” Step: This is the difference between “I made curry crab” and “Why does this taste like somebody’s auntie cooked it for Sunday dinner?” Toasting the curry wakes up the flavor and makes it taste deep instead of powdery.
Scotch Bonnet Heat Control (Because We Love Peace): Keep it whole for flavor without too much heat. Poke it once for medium heat. Slice it if you want the pot to fight back. Also, try not to burst it early unless you mean it.
Browning Sauce: Optional, but it gives that darker, stew-like color you see in a lot of videos. Use a light hand. Too much can overpower.
Potato Is a Cheat Code: The potato soaks up that curry gravy like a sponge and makes the whole dish feel hearty. If it’s your first time, I strongly recommend using it.
If You Only Have Snow Crab Legs: It will still taste good, but the texture is different and it can overcook faster. Add it later, simmer 8 to 10 minutes max, and don’t stir aggressively.
How to Know the Crab Is Cooked: Crab meat should be opaque and firm, not translucent. You’re also looking for that “crab smell” to mellow into a rich curry aroma. If you simmer too long, it can get tough, so keep it in that 15 to 20 minute zone.
Gravy Too Thin: Simmer uncovered a few minutes. Don’t panic. Curry gravy thickens as it reduces.
Gravy Too Thick: Splash in water a little at a time and stir. We’re aiming for glossy and clingy, not paste. Quick Green Seasoning (If You Want to Be Extra but Easy): Blend scallion + thyme + garlic + a little onion + a small piece of scotch bonnet + cilantro or parsley + a splash of water. Store in the fridge and feel like you have a secret weapon. First Time Confidence Boost: You cannot mess this up if you do two things: toast the curry and don’t overcook the crab. Everything else is just vibes and seasoning. You’ve got this. If you tell me what crab you’re using (blue crab, Dungeness, snow crab, or lump crab meat), I’ll tweak the cook time and the liquid amount so it’s perfect for that exact type.
Gravy Too Thick: Splash in water a little at a time and stir. We’re aiming for glossy and clingy, not paste. Quick Green Seasoning (If You Want to Be Extra but Easy): Blend scallion + thyme + garlic + a little onion + a small piece of scotch bonnet + cilantro or parsley + a splash of water. Store in the fridge and feel like you have a secret weapon. First Time Confidence Boost: You cannot mess this up if you do two things: toast the curry and don’t overcook the crab. Everything else is just vibes and seasoning. You’ve got this. If you tell me what crab you’re using (blue crab, Dungeness, snow crab, or lump crab meat), I’ll tweak the cook time and the liquid amount so it’s perfect for that exact type.