Recipe courtesy of Cheryl Smith
17 min
5 min
4 servings


  • 1 pound jumbo lump crab meat, cleaned
  • 1/4 cup red onion, finely diced
  • 1/4 cup scallion, finely chop
  • 1/4 cup red pepper, finely dice
  • 1/2 cup jicama, brunoised
  • 2 tablespoons curry oil, recipe follows
  • 2 tablespoons mayonnaise
  • 1/2 cup creme fraiche
  • Salt and fresh ground black pepper
Curry Oil:
  • 1 cup canola oil
  • 1/4 cup curry powder


In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.

Curry Oil:

In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant without burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator. 


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