Keith’s Coconut Curried Crab Legs




  • 2 1/2 lbs butterflied steamed crab legs
  • 4 cups coconut milk
  • 4 tablespoons Keith Lorren's Caribbean Curry Powder
  • 2 tablespoons Keith Lorren's Chicken Bouillon
  • 2 tablespoons grated fresh ginger
  • 6-7 chopped garlic cloves
  • 3 tablespoons brown sugar
  • 2 tablespoons Keith Lorren's All Purpose Seasoning
  • 1-2 teaspoons black pepper
  • 1 scotch bonnet pepper, seeded
  • 2 teaspoons allspice berries
  • 2 large onions sliced
  • 2 bunches of scallions diced
  • 3-4 cups of chopped pumpkin or butter nut squash
  • 5 chopped potatoes
  • 1 sliced red bell pepper for garnish
  • olive oil for sautéing


  1. In a large pot, add 1/4 cup of olive oil and sauté Keith Lorren's Caribbean Curry Powder, garlic, ginger, all spice, scotch bonnet pepper, Keith Lorren's Chicken Bouillon, and black pepper, until flagrant (about 5 minutes.) Be careful not to burn. Stir constantly.
  2. Add onions, potato.
  3. Stir until vegetables are coated in seasoning (about 5 minutes).
  4. Add pumpkin, Keith Lorren's All Purpose Seasoning, and coconut milk.
  5. Add remaining onions.
  6. Simmer until potatoes and pumpkin are tender (about 15 minutes).
  7. Add crab legs, red bell pepper, remaining scallions and onions.
  8. Simmer until crab legs are warm and the flavor has penetrated the meat (about 10-15 minutes).
  9. Garnish with scallions, Keith Lorren's All Purpose Seasoning, and red bell pepper. Serve with rice.
  10. Serve with rice and fried plantains and enjoy!!