Stir-fry Curry Flower Crab
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: serves 3 to 4
  • 3 or 4 Flower Crabs (approx. 800g to 1kg) – cleaned and chopped
  • 5 cloves garlic – chopped
  • ½ yellow onion – sliced
  • 1 red chilli – sliced
  • 2 stalks green onion – cut
  • 1 to 2 stalks coriander leaves
  • Curry sauce:
  • 150 ml evaporated milk
  • 1 tbsp Thai chilli paste (alternatively, substitute with other Asian-style chilli paste)
  • 2 heaping tbsp yellow curry powder (I’m using Waugh’s brand) or make your own*
  • 1 tbsp sugar
  • 3 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp white pepper
  • 3 eggs – beaten
  1. Heat a large wok or skillet over medium heat, add in some 2 tbsp oil and chopped garlic.
  2. Stir-fry for about 30 seconds before adding in the crab. Do not burn the garlic.
  3. Cover the crab and let it cook for about 10 minutes, stirring occasionally.
  4. While waiting, prepare the curry sauce.
  5. In a large bowl or measuring cup, add in all the ingredients for the curry sauce (except the beaten eggs) and stir well.
  6. Add in the beaten eggs into the mixture and give it a final mix.
  7. Remove cover and add in 2 tbsp curry powder. Toss well. Add a little water if it is too dry.
  8. Pour in curry sauce, add in sliced onions and cook over high heat for 2 more minutes.
  9. The sauce will thicken further and coats the crab as you cook.
  10. Add in chilli, green onion, coriander and give it a final mix.
  11. Serve warm.
Recipe by Bear Naked Food at