Coastal Crab Roast | Fiery, Aromatic, and Full of Soul | Kravings

If you’ve ever walked into a coastal kitchen while crab roast is bubbling away, you’ll remember the scent forever—roasted spices, curry leaves, coconut oil, and that unmistakable ocean breeze aroma from the fresh crab.

Crab Roast is a bold, dry-style seafood preparation from the south, where crabs are simmered in a masala base until every shell is coated in a thick, fiery, and tangy gravy. Best enjoyed with Rice, Appams or steamed Idlis.

Here are the ingredients and steps to make this recipe!
Crab Roast

Spice Paste
1 tbsp black Peppercorns
1 tbsp Fennel seeds
4 - 5 Shallots 1 cup
4 cloves Garlic
1/4 cup sliced Ginger
1/4 cup Water
Grind to a paste

Crab Roast
1/4 cup Coconut Oil
10 - 12 Curry leaves
600 gms blue Crabs (about 8 - cleaned weight)
1 tbsp coarse Salt
1 tsp red Chilli powder
1/2 tsp black Pepper

Masala
1/2 cup Coconut Oil + 4 tbsps
1 tbsp Fennel seeds
1 tbsp Fenugreek seeds
1 tbsp Mustard seeds
2 cups sliced Shallots
4 cups sliced Onion
4 Green Chillies slit in half
1/2 cup Curry leaves
Add Salt to taste
1 tbsp Garam Masala
1 tbsp black Pepper
2 tbsps Coriander powder
2 tbsps red Kashmiri Chilli powder
1 tbsp hot Chilli powder
1/2 tbsp Turmeric powder
2 Tomatoes - sliced (2 cups)
Water as needed

Garnish
1/2 cup chopped Coriander

To make the spice paste, process all the paste ingredients together and keep aside
In a kadai, wok or large saute pan, melt the Coconut Oil, add the Curry leaves and the whole Crabs
Add the Salt, Chilli powder & Pepper
Saute on high heat so the Crabs get a little scorched and are roughly half cooked
Remove the Crabs and keep aside
To make the masala, heat the Coconut Oil, add the Fennel, Fenugreek & Mustard Seeds
Add the Shallots and saute
Add the sliced Onion
Saute the Onions for at least 10 - 12 mins till they are soft and mushy
Add the green Chillies and the rest of the Curry leaves
Add Salt to taste and the spice paste
Add the Garam masala, Pepper, Coriander, Kashmiri, hot Chilli & Turmeric powder
Add Coconut Oil (2 tbsps)
Add the Tomato slices and cook till it gets a bit soft
As the pot gets too hot, add some Water as needed to cool it down
Move the masala to one side add more Coconut Oil (2 tbsps)
Add the half cooked Crabs and cook in the gravy till the Crabs are cooked
Garnish with chopped Coriander



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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

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