Go Back
+ servings
(James Byrne via Great British Chefs/PA)
Print Recipe
Nutrition Facts
Crab katsu
Amount Per Serving
Calories 401 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 1788mg78%
Potassium 1332mg38%
Carbohydrates 74g25%
Fiber 11g46%
Sugar 11g12%
Protein 20g40%
Vitamin A 59IU1%
Vitamin C 52mg63%
Calcium 344mg34%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Crab katsu

Your standard katsu curry will never cut it again
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course, starter
Cuisine: Japanese
Servings: 4
Calories: 401kcal
Author: Gareth Ward


  • Saucepan
  • Frying pan
  • Blend
  • Sieve


  • 1 medium crab

For the curry sauce

  • sunflower oil
  • 500 g garlic paste
  • 500 g onion paste
  • 4 tbsp mild curry powder
  • 4 tbsp coriander powder
  • 4 tbsp turmeric powder
  • 1 l chicken stock
  • 100 ml soy sauce
  • rice vinegar to taste

For the garnish

  • puffed wild rice
  • coriander


  • Cook the crab in simmering seasoned water (or use pre-cooked crab). Once cool enough to handle, remove the white crab meat and leave somewhere warm once picked.
  • On a medium heat, cook the onion and garlic paste in some sunflower oil. Cool out for five to 10 minutes, stirring constantly.
  • Add all the spices. Cool for about five minutes, constantly stirring, then add the chicken stock and soy sauce and bring to the boil, then simmer until thick.
  • Blend and pass through a sieve until smooth. Season to taste with soy sauce and rice vinegar.
  • Divide the crab into four bowls and spoon over the room temperature curry sauce. Garnish with puffed rice and chopped fresh coriander.


Calories: 401kcal | Carbohydrates: 74g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 1788mg | Potassium: 1332mg | Fiber: 11g | Sugar: 11g | Vitamin A: 59IU | Vitamin C: 52mg | Calcium: 344mg | Iron: 9mg