CRAB-COCONUT COCKTAIL
Steps:
- Whisk the coconut milk, hot sauce, lime juice and honey in a bowl and season with salt and pepper. Cover and let sit at room temperature, about 15 minutes.
- Gently fold in the cilantro, crabmeat, mango, endive and radicchio. Serve in shot glasses, if desired.
SINGAPOREAN CHILE CRAB
This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy!!!
Provided by COOKIE1
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
- In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
- Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
- Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
- Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 29.7 g, Cholesterol 173.3 mg, Fat 32.9 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 771.4 mg, Sugar 14.6 g
GINATAANG ALIMASAG (CRABS IN COCONUT MILK)
Growing up in the Philippines, my dad would catch a lot of crab, and this was my favorite dish he'd make with it. It's a cross between a sauce and a stew, curry-like in texture and rich with flavors of the sea; think coconut milk, fish sauce, and shrimp paste, cut with the sharpness of ginger and scallions. Enjoy with freshly steamed white rice.
Provided by Musang
Categories World Cuisine Recipes Asian Filipino
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Drop crabs in and cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.
- Heat a large wok over medium-high heat and add garlic oil. Stir in garlic and cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger and saute until onion is translucent, 4 to 5 minutes. Add scallion whites. Season with a few pinches of salt and pepper.
- Add fish sauce and let infuse for 1 minute. Stir in shrimp paste and toast for about 3 minutes. Add Thai chiles; saute for 1 minute more. Pour in coconut milk and water. Bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 10 minutes, adding more water if too dry.
- Meanwhile, break open the crab. Add to the sauce along with any accumulated juices. Simmer until flavors meld, 8 to 10 minutes more. Season with salt and pepper. Toss in spinach and let wilt. Garnish with scallion greens.
Nutrition Facts : Calories 566.2 calories, Carbohydrate 19.3 g, Cholesterol 23 mg, Fat 52.2 g, Fiber 4.2 g, Protein 12.7 g, SaturatedFat 35 g, Sodium 308.9 mg, Sugar 2.2 g
COCONUT CURRY CHILI
The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.
Provided by usmcwifey
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
- Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
- Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 43.4 g, Cholesterol 27.9 mg, Fat 9.7 g, Fiber 8.6 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 890.4 mg, Sugar 11.8 g
COCONUT CHILI CRAB
Another way to use those beautiful crabs we caught. Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons.
Provided by JustJanS
Categories Crab
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
- Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
- In the same wok, stir fry garlic, ginger and chili for 1 minute.
- Add the juice, waer, sauces and paste and simmer for 2 minutes.
- Blend in the coconut cream.
- Bring to the boil then return the crab to the wok.
- Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
- Stir in the coriander and onions, then serve at once over steamed rice.
Nutrition Facts : Calories 714.1, Fat 58.3, SaturatedFat 41, Cholesterol 32.8, Sodium 1246.4, Carbohydrate 39.5, Fiber 8.8, Sugar 23.2, Protein 17.8
CURRIED CRAB WITH COCONUT AND CHILI
Steps:
- Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
- Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
- To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
- Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
- Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.
COCONUT CRUSTED CRAB CAKES
Steps:
- Lime Dipping Sauce, recipe follows
- Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.
- When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side.
- Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.
- Whisk together all ingredients in a small bowl.
CHILI CRAB
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle.
- To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain.
- In mortor and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.
- Combine all sauce ingredients.
- Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish.
- Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion.
CRAB IN COCONUT MILK (ALIMANGO SA GATA)
With a little touch of creativity and a lot of inspiration from the wonderful memories of my mother's delicious home-cooked meals, I came up with even better variations of Filipino dishes that I used to enjoy back home. Here is an example.
Provided by Pinaygourmet 345142
Categories Crab
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large casserole over high heat, sauté the ginger, onion, garlic and lemon grass in oil.
- Add the crab, season with salt, pepper and vinegar. Cover and cook for 5 minutes or until it changes colour.
- Remove crab and cut in 4 equal pieces, put it back in the casserole, then pour the coconut milk, stir constantly, then add the oyster sauce and curry powder. Do not cover. Shake the casserole occasionally to distribute the seasoning evenly as well as to avoid the curdling of the coconut milk. Let it cook for about 15-20 minutes.
- Add the bell pepper, carrots, celery, and broccoli, cook for 5 minutes or until crisp.
- Adjust the seasoning if necessary.
- Serve with steamed rice.
Nutrition Facts : Calories 393.5, Fat 30.4, SaturatedFat 23.6, Cholesterol 24, Sodium 466.6, Carbohydrate 21.7, Fiber 4.7, Sugar 11.5, Protein 13
CARIBBEAN COCONUT CRAB
Make and share this Caribbean Coconut Crab recipe from Food.com.
Provided by Kitty Kat Cook
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Season crab meat with garlic and herbs, cover and marinade in fridge for at least 1/2 hour.
- Add the remaining ingredients put in a pot over low heat and cook until half the liquid has evaporated.
Nutrition Facts : Calories 449.2, Fat 27.4, SaturatedFat 23.4, Cholesterol 71.4, Sodium 1528.8, Carbohydrate 17.6, Fiber 4.4, Sugar 11.5, Protein 35.8
SINGAPOREAN CHILI CRAB
Chili Crab is the national dish of Singapore. When I was working there, I had the chance to eat this a lot. I got the recipe from an old Chinese Singaporean grandmother who taught me how to prepare the dish. It's so great, I want to share it with all of you. This is a must try.
Provided by beach bum in the Ph
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the sauce ingredients in a small bowl and set aside.
- In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again.
- Pull off the top shell in one piece and reserve for additional garnish.
- Remove and discard the gills and the spongy parts under the shell.
- Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces.
- Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
- Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
- Finally stir in the egg and cook just until it begins to set (1 minute).
- Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion.
- Serve right away with crusty bread to soak up the sauce.
Nutrition Facts : Calories 214.9, Fat 9.3, SaturatedFat 1.5, Cholesterol 101, Sodium 1239.9, Carbohydrate 14.8, Fiber 0.5, Sugar 11, Protein 18.7
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- In same wok, stir-fry garlic, ginger and chilli 1 minute. Add juice, water, sauces and paste; simmer 1-2 minutes.
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