Looking for a samosa recipe with a delicious difference? You’re going to love this one!
Crab samosas are delicious. Easier to make than you may think too.
There is nothing more delicious than homemade samosas. That’s why I couldn’t wait to bring you this mouthwatering crab samosa recipe.
Samosas are fun to serve especially when you’re not sure what will be in that crispy, deep fried package of deliciousness!
Biting into the crispy pastry stuffed with the special secret ingredients of your choice is what dreams are made of. If you’re like me, you will love a variety of samosas filled with everything from meat to vegetable to seafood. You’ve read this far so I’m pretty sure you are going to love this unique and tasty samosa recipe.
Get the filling right and you and your guests are in for a memorable food experience. This has never been so true as with this crab samosa recipe. You are in for a treat!
Getting the right crab filling.
To make these crab samosas, try to purchase the freshest crab meat you can. Fresh processed white crab meat will do but please stay away from that nasty tinned stuff!
I live in North England near the sea where crabs are caught daily and sold right off the boats. Whenever I find myself pining for crab meat, I usually end up down by the sea purchasing a few of the day’s catch.
I then take the crabs home, boil them and clean them, carefully picking every last bit of the sweet crab meat out of the shells to use in this or that recipe. The taste is out of this world.
As samosa recipes go, this one could be consider quite unique. You aren’t going to find crab samosas at many cheap curry houses. Therefore this truly is a samosa recipe you need to try!
There’s no need to go buying fresh live crabs like I do to make this samosa recipe work.
Once you’ve read through this samosa recipe, I recommend looking at my meat samosa recipe too. If you have any samosas left over, you really must try my samosa chaat.
Ingredients for the crab filling.
The pastry is made with plain flour, a little oil and water.
Adding just a little water at a time, form a firm dough. It should not be sticky.
Use about a golf ball sized piece of dough for each samosa.
As much as I would love for you to try these crab samosas exactly as I make them, I know you might not have the time to go making your own samosa pastry.
Please don’t let that stop you. You could cheat a bit and purchase ready-made samosa wrappers or spring roll wrappers. Both work really well for this samosa recipe and might even look closer to what you would expect at most Indian restaurants.
Heat the oil and then add the curry leaves and mustard seeds. Then add the garlic and ginger paste and garam masala
I was cooking these for my kids so I cooked the chillies separately.
Mix the spicy oil mixture with the crab meat and season with a little salt and pepper.
Roll out your dough into a 2″ by 4″ thin rectangle. The place a tablespoon of the crab on it.
Fold the pastry over.
And again until you have a triangle.
All ready to fry. Heat your oil to 170c and then fry in batches.
All done!
Dig in!
Enjoy!
How to Make Crab Samosas
Ingredients
- 250g white crab meat
- 3 Tablespoons vegetable oil
- 10 fresh curry leaves
- 1 Tablespoon black mustard seeds
- 2 cloves garlic smashed and finely chopped
- 2 green chilli peppers finely chopped
- 1 inch ginger finely chopped
- Juice of one lemon
- 1 teaspoon garam masala
- Salt and freshly ground pepper
- 3 cups plain flour
- Water
- Vegetable oil for deep frying
Instructions
- First make your pastry. Take about 2½ cups of the plain flour and pour it into a large bowl. Add a pinch of salt and about a tablespoon of oil.
- Now add water a little at a time. I usually do this with a cupped hand rather than from the tap. Work the water and oil into the flour to form a firm dough. Be careful not to add too much water which will result in a big sticky mess.
- Sprinkle about ½ cup of flour on a clean surface and knead it until the dough no longer sticks to your hands.Place the dough ball back into the bowl and cover with a wet cloth and allow to rest while you create your crab meat filling.
- Pour your remaining two tablespoons of oil into small frying pan over medium heat. Throw in the mustard seeds and curry leaves.When the mustard seeds begin to pop, add the garlic, chopped chilli peppers, garam masala, lemon juice and ginger.
- Mix it all well with a spoon and then add salt and pepper to taste.TO FINISHPour your remaining cup of flour into a small bowl and add enough water to make a smooth paste.
- Tear off a piece of your dough and place it on a floured surface. Keep the remaining dough in the bowl covered so that it does not dry out.Using a rolling pin, roll the dough into a very thin sheet.
- The thinner the better! If you have ever worked with spring roll pastry, that is what we are aiming for here. In fact, you could just use spring roll wrappers but personally I don't think they are near as good as the homemade version here.
- Once you have a nice thin sheet of pastry, cut the piece into two inch by four inch pieces.Now take a tablespoon of the crab mixture and place it at the top of one of your pastry rectangles.Fold the top left corner over the crab filling to make a small triangular pocket that is holding the meat.
- There will still be about two inched of pastry under this triangular pocket.Fold the top of the triangle over onto the remaining pastry and then again to create a perfect little triangular samosa.
- Dip your finger in the dough paste and seal the pocket closed.Repeat until all of your samosas are made and screaming out to be eaten.and now to fry!
- Heat your oil over high heat to about 170c or until a piece of pastry floats rapidly to the top when thrown in.Gently add the crab samosas and deep fry until nicely browned.
- Remove with a slotted spoon onto a paper towel being careful not to eat them before you get them to the table for your guests.
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Be sure to let me know how you like these crab samosas! Leave a comment and please don’t hesitate to ask questions! Do you have a samosa recipe you would like to share?
Dan
Opening your website is like opening a treasure chest. I drool just reading your detailed easy to follow recipes. Need a clarification at what stage does one add the crab meat while cooking. Your recipe does not mention this.
Thanks and regards
Neville
Hi Neville and thank you for your nice words.
I’m really glad you like my recipes. For this recipe, scroll down to the ‘to finish’ section. That is when the meat is added.
Please let me know if you have any more questions and good luck making these crab samosas.
omg how delicious!
Thanks for stopping by Sumayya. This recipe is really nice. 🙂
These sound so delicious Dan.
Thank you Kaz. They really are. I hope you get a chance to try them.
Dan
These wouldn’t end up being the perfect starter to serve my guests as I’m willing to bet I would have to try one, them sample one, then re-try a different one until I was left with nothing but an empty plate…
Maybe one of these days someone can make them for me!
These wouldn’t end up being the perfect starter to serve my guests as I’m willing to bet I would have to try one, them sample one, then re-try a different one until I was left with nothing but an empty plate…
Maybe one of these days someone can make them for me!
Haha. I’ve got the same problem.
Dan
Samosa are definitely one of favourites. I have never tried crab samosa before but thanks to you for sharing your recipe, I’m gonna try it!
Hi Mitch
Great to hear. I love crab samosas. Hope you do give them a try.
Dan
This looks so yummy & delicious! Thanks for sharing this great recipe
Thank you Tina. Hope you get a chance to try them. They are one of my favourites. 🙂
Dan
Mouth watering samosas.
This really looks good. I love Samosa a lot. Will try your recipe out. well done!
Thanks Andre
Hope it goes well for you.
Dan
Thanks Dan.
I love samosa, but have never tried crab samosa. Thanks for sharing the recipe, looks good. I will try it one day.
Great to hear. I love crab samosas so I hope you do give them a try.
Cheers,
Dan
Hi Dan. Enjoying many a recipe and have become a curry specialist for my friends!
Didn’t have any crab for this so steamed some salmon and substituted; divine.
Could you possibly answer a question when you have time? I make a lot of your tikka marinaded chicken; can it be frozen for later use?
Keep up the good work!
Thanks
John
Hi John
Great to hear. RE the tikka marinade, you can freeze it but don’t freeze with dairy products. Just add them later after it is defrosted.
Thanks,
Dan