“This curry crab boil celebrates all the possibilities that cooking offers — merging two worlds by adding Jamaican spices to a Louisiana cuisine, embracing how cultures come together with just the stir of a pot.” Shadae Williams
One of Shadae’s favorite things is “how intertwined and connected all cuisines can be.” She explains, “I love when I try a dish from a completely different continent and am reminded of my own culture’s cuisine and traditions.” In a way, she’s recreated this phenomenon with her aromatic and complexly-flavored curry crab boil.
Shadae put our (new!) Perfect Pot to work for this recipe. She geniously used the removable roasting rack to steep her aromatics below the bulk of the boil, giving them time and space to fully bloom into the dish. The result is simply delicious!
This one’s great for sharing, so let’s get cooking...
Shadae’s Curry Crab Boil
1.5 lbs. snow crab legs
- 3/4 lbs. shrimp, deveined
- 3 ears corn, shucked and halved
- 1.5 lbs. red potatoes
- 1/2 cup onion, chopped
- 2 scallion stalks
- 1 garlic head, halved
- 1 lemon
- 1 habanero pepper
- 1/4 cup (each) hot curry powder, cajun seasoning, garlic powder, lemon pepper, all purpose seasoning
- 1 tbsp. cayenne pepper
- 12 tbsp. unsalted butter
- Melt half the butter in your Perfect Pot over medium heat. Add curry powder, onions, and scallions and saute for 1-2 minutes.
- Once the onions are translucent, add the garlic to the pot with a generous squeeze of lemon.
- Place your roasting rack on top of the aromatic mixture. Then place the corn on the rack and fill the pot with water until it almost reaches the top of the rack. Cover and cook for 10 minutes.
- Add potatoes, the remaining seasonings, and the other half of butter. Then add just enough water to submerge the potatoes, cover and cook for another 15 minutes.
- Lastly, add the crab, shrimp, and habanero pepper to the pot. Cover and let the seafood steam for another 10-15 minutes.
- Strain, plate, and enjoy with leftover seafood broth!