Coconut Crab Cocktail Recipes

CRAB-COCONUT COCKTAIL

Provided by Bobby Flay

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

Crab-Coconut Cocktail image

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.

Ingredients

1/2 cup unsweetened coconut milk
1/2 to 1 tablespoon Mesa Grill Habanero
Mango Hot Sauce (bobbyflay.com)
Juice of 1/2 to 1 lime
2 teaspoons honey
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh cilantro
1/2 pound lump crabmeat, picked over
3 tablespoons finely diced mango
2 tablespoons thinly sliced endive
2 tablespoons thinly sliced radicchio

CRAB COCKTAIL AMERICANA

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Crab Cocktail Americana image

Steps:

1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.

Ingredients

1/2 cup mayonnaise
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon finely grated lemon zest
1 pound jumbo crabmeat, picked through to remove any bits of shell and cartilage
2 medium Roma tomatoes, cored, seeded and chopped (about 2/3 cup)
1 firm, ripe avocado, diced
Kosher salt
4 to 6 small Boston lettuce leaves
Lemon wedges, for garnish

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

Caribbean Coconut Crab image

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

Ingredients

1 1/2 lbs crabmeat
2 cups coconut milk
1 teaspoon mashed garlic
1 green bell pepper
1/2 teaspoon cilantro, chopped
1 medium red onion, finely chopped
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1 pinch ground black pepper
salt

CRAB COCKTAIL

Provided by Nigella Lawson

Categories Shellfish Appetizer No-Cook Valentine's Day Crab Sugar Conscious Dairy Free Peanut Free Tree Nut Free

Yield Serves 2

Number Of Ingredients 11

Crab Cocktail image

Steps:

In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon of lime juice into the bowl and mix everything together.
Toss the crab in the sauce, and then finely shred the Chinese leaf cabbage. Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each one. Finely chop the scallion and scatter over each plate and then bash some pink peppercorns either in a pestle and mortar-rich in lewd symbolism-or put them in a freezer bag, close it and hit with a rolling pin (more of a comedy moment) and sprinkle these, too, over the crab cocktails.
Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.

Ingredients

1/4 cup mayonnaise
1/4 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
few drops sesame oil
1/2 teaspoon wasabi paste
1/4 inch fresh ginger
1 lime, halved
1 1/2 cups white crab meat
enough Chinese leaf cabbage to line 2 small plates when shredded
1 scallion
approx. 1 teaspoon pink peppercorns