Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Keyword Medium
Servings 6
Calories 268 kcal


  • 6 Large blue crabs
  • Salt
  • Pepper
  • 3 tbsp Olive oil
  • 1 medium Onion finely chopped
  • 3 Garlic cloves crushed
  • 1 tbsp Thyme remove leaves from sprigs
  • 4 Curry leaves chopped
  • 1 tbsp Coriander stem finely chopped
  • 400 g Can diced tomato
  • 410 g Can tomato puree
  • 8 cups Water
  • 1 tbsp Tom yum paste
  • 1 ½ tbsp Chopped coriander for garnish


  • Clean crabs under cold running water by removing skeletal plate (top shell) lifting from the back followed by the abdomen underside and then the eyes. Rinse out any visible gunk and organs. Snap crab into halves and set aside in a bowl. Season with salt and pepper to taste.

  • In a large saucepan, add oil, onion, garlic, thyme, curry leaves, coriander stem on medium heat until onions become transparent.
  • Add crab to the saucepan and continue cooking on medium-high heat, stirring for 90 seconds, crab should begin to turn red. Reduce heat to medium-low and continue cooking covered for 5 minutes stirring occasionally.
  • Stir in diced tomatoes, tomato puree and water. Reduce heat to low and continue cooking covered for 45 minutes stirring occasionally.
  • Stir in tom yum paste and continue cooking covered for 20 minutes stirring occasionally.
  • Sprinkle with chopped coriander prior to serving.
  • Serve over steamed rice.

Bon appétit!


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