Curry Crab Rundown: A Quick and Easy Caribbean Dish
Rundown is a classic Caribbean dish originating in the beautiful island of Jamaica. This Smooth and spicy Curry Crab Rundown can be made into a quick and easy meal using crab meat.
“Rundown” aka Rondón is a term for stewing fish in coconut milk. Mackerel, Cod and Red Snapper are most popular, however it is also used for lobster and crab as well. I’m pretty sure there are other cultures who do something similar, especially if they are near the sea like us. It’s such a tasty dish to create.
How to make Curry Crab Rundown
Rundon uses simple ingredients you most likely have in the home already:
- Crab meat – I use precooked
- Thyme
- Garlic Cloves
- Red, Yellow & Green bell peppers
- Onion
- Spring onion
- Tomato
- Scotch bonnet (or pepper sauce)
- Coconut milk
- Seasonings & spices
Making the Rundown:
- Season your crab meat – After washing and draining I like to use Old Bay seasoning to marinate the meat prior to adding to the curry. I love the taste of Old bay but you can use All purpose seasoning and a little cayenne too.
- Cook your veggies – Since the crab meat is already cooked, cooking the veggies first ensures the vegetables are tender and ready once the coconut milk comes down. Cook on medium heat until the onions are slightly translucent then create a pool in the center to brown your curry before mixing into the rest of the vegetables.
- Incorporate the Coconut milk – Once the curry is mixed into the veg, put in the rest of your spices then add the coconut milk. Cover your pan and bring to a boil.
- Add in the Crab meat – Because I use precooked crab, this is the final add in. When the veggies are cooked and the coconut milk has thickened, put the crab meat into the pan and fold into the mixture. Allow to cook on low until the flavors combine.
What to eat with Curry Crab Rundown
There are so many things to eat with this dish. White rice or Fried dumplin is pretty standard in my household. Boiled food (yam, green banana, Irish potato) or Roti is also a good choice.
This dish is good for Breakfast, lunch or dinner. It’s your choice!
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
If you like crab why not try my
Crab Fried Rice recipe
My Curry Crab Rundown Recipe
AuthorsefordCategorycrab, dinner ideas, Lunch ideas, Quick meals, seafoodDifficultyBeginnerCurry Crab Rundown is a classic Caribbean dish originating in the beautiful island of Jamaica. Smooth and spicy this island classic is a quick under 20 minute meal you will love.
To start, wash and drain your crab meat. Season with Old bay and rest to the side.
Next, heat up your saucepan on medium heat and 1 TB of oil. Add the onions, garlic, herbs, and vegetables. Cook for 5 - 7 minutes.
Once the onions have become slightly translucent, then create a pool in the middle of the pan adding a splash of oil. Place the curry powder in the oil allowing it to darken before mixing in with the vegetables.
Afterwards, pour in the coconut milk and the rest of your seasonings (including your scotch bonnet or pepper sauce) and cover. Bring to a boil then turn the heat down to low. Allow the liquid cook down and thicken.
Finally, when the coconut milk has thickened put the crab meat in and fold into the mix. Let it simmer on low until all the flavors marry. Remove from heat and it is ready to serve.
Serve over rice or with Roti or boiled food (yam, green banana, Irish potato).
This recipe serves 2-4
Ingredients
Directions
To start, wash and drain your crab meat. Season with Old bay and rest to the side.
Next, heat up your saucepan on medium heat and 1 TB of oil. Add the onions, garlic, herbs, and vegetables. Cook for 5 - 7 minutes.
Once the onions have become slightly translucent, then create a pool in the middle of the pan adding a splash of oil. Place the curry powder in the oil allowing it to darken before mixing in with the vegetables.
Afterwards, pour in the coconut milk and the rest of your seasonings (including your scotch bonnet or pepper sauce) and cover. Bring to a boil then turn the heat down to low. Allow the liquid cook down and thicken.
Finally, when the coconut milk has thickened put the crab meat in and fold into the mix. Let it simmer on low until all the flavors marry. Remove from heat and it is ready to serve.
Serve over rice or with Roti or boiled food (yam, green banana, Irish potato).
This recipe serves 2-4
