A tasty and delicious Thai curry crab smothered with mildly curry coconut sauce. There are many variations of the sauce. It can be made with curry powder, curry paste, coconut milk, evaporated milk and/or nam prik pao. And of course adjust the taste to your liking.
You can use raw crab just cook a little longer.

Recipe serves 3-4
2 Cooked Dungeness crabs about 2 lbs/907 g
3 Cloves garlic-chopped
1/2 Onion-sliced
1/2 Cup green onions-chopped
1/2 Cup cilantro-chopped

For the curry sauce:
2/3 Cup coconut milk, evaporated milk or full fat milk 150 ml
2 eggs-beaten
1 Tbsp red curry paste or 2 Tbsp curry powder
2 Tbsp oyster sauce
1 Tbsp fish sauce
1 Tbsp soy sauce
1 Tsp chili powder or fresh chilies to taste
2 Tsp sugar

We use eggs to thicken the sauce. You can definitely make without it but the sauce will be runny but still delicious.