Crab Ghee Roast

Crab Ghee Roast

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The Crab Ghee Roast is one of the most delicious sea-food dishes that you can have in India. It is primarily South Indian cuisine that is very spicy and rich. It can be prepared by using the same Masala ingredients and replacing the crab for Eggs or Chicken.

Crab Ghee Roast takes me back to my days in Bangalore, India where I used to frequent this restaurant that served awesome sea-food. I used to frequent the place with my college colleagues and belt the food along-with some amazing soft Neer Dosa (More on that in another post). Love the tender and soft Crab-meat? Read the recipe below, try it out and let me know about your experience.

A Note for Caution here – This is a spicy preparation and not for those who are averse to spicy dishes. For those with a weakness for spice, this is going to be a delight.

Crab Ghee Roast

Crab Ghee Roast

Spicy Seafood crab recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Course
Cuisine Indian
Servings 2 people



  • 4-5 pieces Medium Crabs
  • 5-6 tbsp Ghee or Clarified Butter
  • 1 tsp Salt or more as per taste
  • Few Curry Leaves

For Crab

  • 1 tbsp Curd (Yogurt)
  • 1 tsp Red Chilli Powder
  • Salt as per taste

For the Masala

  • 15-16 buds Kashmiri Red Chillies
  • 2 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Fennel Seeds
  • tsp Black pepper
  • 1 piece Cinnamon
  • 4 pieces Cloves
  • ¼ tsp Fenugreek seeds
  • 1 tbsp Ginger
  • 4-5 buds Garlic cloves
  • ¼ piece Chopped Onion
  • 1 small ball Tamarind paste
  • 1 tsp Jaggery
  • Water as required


  • Roast all the whole spices on a pan on medium heat. Switch off the flame once you get the aroma of the spices and let it cool.
  • Meanwhile, take a deep dish, marinate the cleaned and cut crab with curd, chilli powder and salt. Keep aside. You may view my video on how to clean a crab by clicking the video link here.
  • Grind all the roasted ingredients into a smooth paste along with ginger, garlic, onion, tamarind, jaggery and a little water. Season with salt, as per taste.
  • Heat some ghee in a nonstick pan. Saute the ground masala on slow flame for 15-20 minutes or till the ghee begins to separate from the masala.
  • Now add the marinated crabs. Cover the pan with a lid and let it cook on medium flame for 10-15 minutes.
  • Add the curry leaves.
  • The final texture of the end-product shall be like a paste on the Crab
  • Serve hot with Neer Dosa or steamed rice.


Please Note:
Keyword Crab, IndianCuisine, Indianfood, Non-Vegetarian, Nonveg, Seafood, SouthIndian

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