Blue crabs are a delicacy in Sri Lanka, loved for their sweet, tender meat and adaptability in rich, spicy, and tangy preparations. These recipes showcase traditional cooking techniques and bold local flavors.

Sri Lankan Crab Curry (Katu Eso Curry)
A classic crab curry cooked in a rich coconut milk base with roasted curry powder, curry leaves, garlic, and chili. Perfect with steamed rice, string hoppers, or roti.

Devilled Blue Crab – Sri Lankan Style
Stir-fried blue crabs coated in a spicy, tangy sauce with onions, bell peppers, garlic, and signature Sri Lankan spices. Ideal as a starter or main dish.

Crab Masala
A dry-style curry where blue crab meat is cooked with roasted curry powder, onions, tomatoes, and spices. The crab shells add extra flavor, making this dish aromatic and flavorful.

Garlic Butter Blue Crab (Local Fusion)
Blue crab claws and body pieces sautéed in butter with garlic, black pepper, and a hint of chili. Quick, easy, and full of flavor, perfect for casual meals or seafood platters.

Southern-Style Crab Ambul Thiyal (Sour Curry)
A tangy, spiced crab dish using goraka (gamboge), black pepper, and Sri Lankan spices. Traditionally made with fish, but blue crab gives a bold, meaty alternative.

Crab Stir-Fry (Quick & Spicy)
Blue crab pieces stir-fried with ginger, garlic, onions, green chilies, and curry leaves for a light yet intensely flavorful dish. Best served hot with rice.

Fried Blue Crab (Spicy Thel Dala)

Whole or cut crab pieces marinated with chili, turmeric, and black pepper, then deep-fried or pan-fried to a golden crisp. Crunchy outside, juicy inside, a favorite street food style dish.