How to make Crab Sukka - SK Khazana -

This is a popular dish from coastal Maharashtra – spicy and bursting with flavor

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Crabs (केकड़े), Turmeric powder (हल्दी का पावडर)

Cuisine : Maharashtrian, Indian

Course : Main Course Seafood

For more recipes related to Crab Sukka - SK Khazana checkout Crab Curry, Crab Sukhe, Crabstick and Drumstick Curry, Crab in Black Pepper Sauce . You can also find more Main Course Seafood recipes like Fish Curry-SK Khazana Balsamic Grilled Prawns Stir Fried Prawns Tamatar Wali Machchi - SK Khazana

Crab Sukka - SK Khazana

Crab Sukka - SK Khazana Recipe Card


The world’s oceans, seas and rivers are filled with fish and other seafood so abundantly that you can never get tire of the variety. Besides the fact that seafood is really delicious and light on the tummy it offers a great deal of health benefits too. Great skin, a healthy heart and sharper brain are amongst a few.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Crab Sukka - SK Khazana Recipe

  • Crabs cleaned 2 medium

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 tablespoon

  • Salt to taste

  • Kokum petals 2-3

  • Oil 4 tablespoons

  • Onion chopped 1 medium

  • Fresh coriander sprigs for garnish

  • Spice paste

  • Oil 2 1/2 tablespoons

  • Onions chopped 3 medium

  • Cinnamon 1 inch

  • Black peppercorns 8-10

  • Green cardamoms 2

  • Coriander seeds 3 tablespoons

  • Star anise 1

  • Fennel seeds (saunf) 1 tablespoon

  • Stone flower (dagad phool) 1

  • Poppy seed paste (khuskhus) 1/2 tablespoon

  • Dried coconut ( khopra) grated 1/2 cup


Step 1

To make the spice paste, heat 1 tbsp oil in a non-stick pan, add sliced onions and sauté till golden brown. Transfer into a bowl.

Step 2

Heat 1 tbsp oil in the same non-stick pan, add cinnamon, black peppercorns and green cardamom pods, mix and sauté till fragrant. Transfer into the same bowl.

Step 3

Heat remaining ½ tbsp oil in the same pan, add coriander seeds, star anise, fennel seeds and stone flower, mix and saute till fragrant. Add poppy seeds, mix and sauté for 1 minute. Transfer into the same bowl.

Step 4

Heat the same non-stick pan, add dried coconut and sauté till golden brown and transfer into the same bowl.

Step 5

Put all these sautéed ingredients into a blender jar, add sufficient water and blend into a smooth paste.

Step 6

Take crabs in another bowl, add turmeric powder, red chilli powder, salt and kokum and mix well. .

Step 7

Heat oil in a non-stick deep pan, add onion and sauté till translucent. Add crabs, mix well and saute for 2 minutes. Add 2 cups water, mix well, cover and cook till crabs are half cooked.

Step 8

Add the ground paste, rinse the mixer jar with 1 cup water and add to the crabs. Mix well, cover and cook till the crab are completely cooked and the gravy thickened.

Step 9

Transfer into a serving bowl, garnish with coriander sprigs and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.