I love Crabs. Do you?

In Thailand, this dish is most commonly cooked with entire sections of crab in the shell. I’ve found that I enjoy this stir fry even more with free crab meat, or a soft shell crab, allowing the meat to soak up all of the flavors of the dish, and for more immediate gratification :) Canned Crab works too. Or if crab is a hassle use any seafood, excellent with shrimp.

Preparation:

• One egg
• Seafood of your choice, (1 1/2 to 2 cups meat)
• 1/2 Onion diced medium size pieces (not chopped small)
• 1 stalk Celery chopped (Chinese celery best)
• 2 tablespoons vegetable oil
• 4 table spoons water

If you are starting with live crab, steam for approximately 20-25 minutes until the meat is cooked.

• Crack the crab to obtain all of the meat. Two medium-sized crabs should be enough to yield 2 cups of meat.

• Mix 1 egg with the yellow curry stir fry sauce in this Packet

• In Vegetable oil stir fry fresh onion until soft. slowly, carefully add the crab. It will hiss and spit.

• Now add egg mix, yellow curry powder (in this packet) celery and stir fry over heat

• Ready to serve.

• Serve this crab curry stir fry over a bed of hot jasmine rice, and enjoy!