By Chef Ernie Campbell of Jamaica Mi Hungry | 20 minutes

Green crabs are excellent for adding flavor and richness to broth, soups, sauces, and curry. This curry green crab recipe comes together in minutes and is perfect for a crowd. Chef Ernie Campbell of Jamaica Mi Hungry created this dish in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay for our summer event Green Crabs at the Beach. This recipe is for 5-6 crabs and can be easily scaled. 

Ingredients

• 1 Tbsp Jerk sauce 

• 1 tbsp curry 

• 1/4 onion 

• 1/2 red pepper 

• 2 garlic cloves 

• 3 tbsp of olive oil 

• Salt to taste 

• 1/2 cup of water

• 1/2 can of coconut milk 

• 5-6 hard-shell green crab

• 2-3 shrimps, head-off

Instructions

1. Begin by washing your hard shell green crab thoroughly in cold water. Make sure you do this immediately before cooking with the crabs.

2. Add oil into a pan on medium heat once it heats up add the garlic, onions, and peppers. 

3. Once they begin to soften add the jerk sauce and curry and cook for 1 minute.

4. Add the crabs and cook for 1 minute. Then add coconut milk and water. Cook down for 10 minutes, then add shrimp. Cook for an additional 5 minutes until the crabs and shrimp have all turned red/ pink.

5. Add salt to taste and serve with rice and beans. Check out this page for a meat shucking tutorial or this page to learn how to shuck roe.