Tandoori Crab Recipe
How to make Tandoori crab
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Crabs are prepared and eaten as a dish in many different ways all over the world. Some species of Crabs are eaten whole,including the shell, such as soft shell Crab. While with other species , just the claws and legs are eaten. These one is particularly common for larger Crabs, also known as Snow Crabs. In some regions spices improve the culinary experience of Crabs. In southeast Asia, masala crab and chilly crab are example of heavily spiced dishes .
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Below are some reasons why eating Crab is good for you.
The protein in crab is of high quality,and because of lack of connective tissues, very digestible for people of all ages.
Rich in Vitamins and Minerals, crab meat also low in fats. Helps provide protection from heart disease and aids brain development.
All shellfish are good source of selenium, but crab meat is particularly rich in it. Selenium plays an important role in humans antioxidant defense system and improves immunity.
These are some few things that can boost your health and wellness if you eat Crab in a regular basis.
Steps to make the recipe
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2. Take the Crab on a chopping board and place your left Palm over the shell of the Crab. Take a knife with your right hand and place it below the eye part of the Crab. Insert little and press upwards . The shell will come out.
3. You can clean the shell and can use it for garnish the Crab when serving.
4. Now you can see some yellowish color things on it . You have to remove all these except the white color substances, which is the meat of the Crab . Hold it on running water and it will get cleaned .
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| Crab after cutting |
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| Crab in Tandoori masala |
5. Now using a knife cut the Crab into two parts and keep it aside .
6. Make a Tandoori masala also known as tandoori red masala using all the above ingredients.
7. I have a recipe for Tandoori Red Masala with step by step instructions, photos and a short video.
You can check it for more in depth details from below :-
How to make Tandoori Red Masala
8. Mix both the Crab part in the Tandoori masala properly and keep it aside for half an hour to absorb all the flavor.
9. Now using a iron Shewer, shew both part of the Crab and cook in an Ovalclay Tandoor for 7-8 minutes busting clarified butter on it.
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| Crab in shewer |
10. You can also cook it on an Oven . Just Preheated the oven and place the marinaded Crabs on a Baking tray and cook for 10 minutes.
11. After 10 minutes get ready to enjoy the most Healthiest dish you ever made.
12. Sprinkle some chat masala over it and serve hot the Crab.
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For more healthy recipes
- Fish Tikka recipe
- Surmai fry
- Golden fried prawns
- Prawns fry
- Fish fry recipe
- Hariyali kabab
- fish fingers recipe
- Bombil fry recipe
- lobster in hot garlic sauce
- chicken manchow
- Tandoori Pomfret
- Kandhari chicken
- Moong Dal halwa recipe
Tandoori Crab
Tandoori crab recipe restaurant style. After cleaning, the crab is divided into two parts and marinated in a yogurt based tandoori masala. It is then thread in a shewer and cook in a tandoor till crisp.
Ingredients
- 1 big size Crab
- 2 teaspoon hung curd ( Greek yogurt)
- 1/2 teaspoon red chilly paste
- 1/2 teaspoon ginger garlic paste
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 1 teaspoon lemon juice
- Salt as per taste.
- 2 teaspoon mustard oil or cooking oil
- 1 teaspoon Clarified butter
Instructions
- Remove the shell from the crab by inserting a knife through eye part of the crab. Press upwards and remove it
- Clean all the yellow color dirt under running water till you get whitish meat parts.
- With the knife divide the crab into two parts one leg in each part.
- Take yoghurt in a mixing bowl and add all the ingredients one by one except the butter.
- Whisk everything well to make a thick masala known as tandoori masala.
- Now mix both the crab leg part with this masala nicely and keep marinated for 1 - 3 hours to absorb all the flavours.
- Take a iron Shewer and thread the crab part into the shewer one by one.
- Place the shewer in a preheated tandoor and cook for 7 - 8 minutes.
- Brush some butter over them.
- Iff using oven then preheat it at 240°C for 15 minutes.
- Line a baking tray with aluminum foil and place the crab legs on it.
- Bake them for 10 minutes brushing some butter while baking.
- Remove and serve them hot.
Chef's Notes
- It is very important to clean the Crab properly . Always try to clean it under running water. When open the shell of the crab, you can see yellowish dirt all over it. You should clean all of them till you get whitish meat of the crab.
- You can marinate it for longer for better flavours.
- While mixing it with tandoori masala, you can make few cracks on its legs using a knife or teaspoon. By doing this can help to absorb the marinate.
📊 Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | XX g |
| Fat | 9 g |
| Carbohydrates | XX g |
| Fiber | X g |
| Sodium | XX mg |
ℹ️ Additional Info
Course: Appetizer | Cuisine: Indian | Method: Grilling
SERVING TIPS
Tandoori crab can be served as an appetizer or as a side dish with main course. You can serve onions and mint chutney with it . A tandoori garlic butter is best with it when you eat a crab as an appetizer.
Frequently Asked Questions
1. What type of crab works best for tandoori crab?
Fresh, medium-to-large crabs (like mud crab, blue crab, or Dungeness) work best. The shells should be firm and the meat sweet — fresh crab gives the best flavor and texture.
2. Do I need a tandoor to make this recipe?
Not at all! You can use an oven, grill, or even a stovetop grill pan. Just make sure to cook on high heat for that signature smoky, charred flavor.
3. How long should I marinate the crab?
For the best taste, marinate for at least 30 minutes, but 2–3 hours (or overnight in the fridge) will make the flavors deeper and more delicious.
4. What if I don’t have tandoori masala?
You can make a quick mix using red chili powder, cumin, coriander, turmeric, garam masala, and a squeeze of lemon juice. It’ll still taste amazing!
5. What can I serve with tandoori crab?
Serve it hot with mint chutney, lemon wedges, and naan or steamed rice. A side of onion salad or coleslaw also balances the smoky spice beautifully.
You can also check below recipe cooked using an Ovalclay Tandoor :
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
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