Coconut Crab Cocktail Recipes

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CRAB-COCONUT COCKTAIL



Crab-Coconut Cocktail image

Provided by Bobby Flay

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

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

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.

CARIBBEAN COCONUT CRAB



Caribbean Coconut Crab image

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

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

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

CRAB COCKTAIL



Crab Cocktail image

Provided by Nigella Lawson

Categories     Appetizer     No-Cook     Christmas     Cocktail Party     New Year's Day     New Year's Eve     Mayonnaise     Crab     Winter     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 2 servings

Number Of Ingredients 11

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
approximately 1 teaspoon pink peppercorns

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.

COCONUT-CRAB COCKTAIL



Coconut-Crab Cocktail image

Make and share this Coconut-Crab Cocktail recipe from Food.com.

Provided by Bippie

Categories     Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (13 1/2 ounce) unsweetened coconut milk
1/4 cup fresh lime juice
2 tablespoons habanero sauce
kosher salt
fresh ground black pepper
1 1/2 lbs lump crabmeat
1/4 cup cilantro
1 (7 ounce) bag plantain chips or 1 (7 ounce) bag tortilla chips

Steps:

  • In a bowl, whisk the coconut milk, lime juice and hot sauce and season with salt and pepper.
  • Gently fold in the crabmeat.
  • Let stand for 15 minutes.
  • Transfer crabmeat mixture into shallow bowls and garnish with cilantro.
  • Serve the chips on the side.

Nutrition Facts : Calories 387.1, Fat 23.3, SaturatedFat 19.1, Cholesterol 129.1, Sodium 842.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.4, Protein 40

CRAB SAUTé WITH SPICY COCONUT SAUCE



Crab Sauté with Spicy Coconut Sauce image

Categories     Garlic     Onion     Shellfish     Dinner     Coconut     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 19

4 garlic cloves, pressed
1 teaspoon salt
1/2 teaspoon ground turmeric
2 cooked Dungeness crabs (4 1/2 pounds total), cleaned, cracked, each cut into 8 pieces
5 dried chiles de árbol*
8 whole black peppercorns
5 whole cloves
1 teaspoon coriander seeds
1 teaspoon aniseed
1 teaspoon cumin seeds
1/2 cinnamon stick
1/8 teaspoon ground nutmeg
1 cup unsweetened shredded coconut**
1/4 cup vegetable oil
2 1/2 cups finely chopped onions
1 cup canned unsweetened coconut milk**
1/2 cup water
Lime wedges
Steamed rice

Steps:

  • Mix garlic, 1 teaspoon salt, and turmeric in bowl. Place crab on rimmed baking sheet; smear garlic mixture over. Cover; chill 2 hours.
  • Heat medium skillet over medium heat. Add chiles and next 7 ingredients; stir until toasted, about 3 minutes. Transfer to spice grinder; cool. Add coconut to skillet and stir until light brown, about 5 minutes; cool. Add 1/3 cup coconut to spices in grinder; blend well. Add remaining coconut, 1/3 cup at a time, grinding finely.
  • Heat oil in large deep skillet over medium heat. Add onions; saute until golden, about 20 minutes. Add crabs and coconut-spice mixture; reduce heat to low. Cook until heated, tossing with tongs, about 5 minutes. Add coconut milk and 1/2 cup water; bring to simmer. Cover; simmer 15 minutes, turning often. Transfer crab to platter. Serve with lime wedges and rice.
  • *This bright red chile is available at some supermarkets, specialty foods stores, and Latin markets.
  • **Sold at some supermarkets, specialty foods stores, and natural foods stores.

CRAB COCKTAIL



Crab cocktail image

Swap prawn and iceberg lettuce for crabmeat, crunchy raw fennel and avocado, topped with classic Marie Rose sauce

Provided by James Martin

Categories     Dinner, Starter

Time 20m

Number Of Ingredients 15

1 small fennel bulb , very finely sliced
juice 1 lemon
2 avocados , diced
small bunch dill , finely chopped
2 Baby Gem lettuces , leaves torn
500g cooked crabmeat (use a mixture of brown and white)
lemon wedges, to serve
rustic bread , toasted and thinly sliced, to serve (optional)
3 tbsp mayonnaise
2 tbsp ketchup
½ tsp Worcestershire sauce
few drops Tabasco sauce
zest 1 lemon
large pinch of cayenne pepper , plus a little extra to finish
½ red chilli , finely chopped

Steps:

  • Put the fennel in a large bowl of ice-cold water with a squeeze of lemon juice. Leave for at least 30 mins to crisp up. Drizzle more lemon juice on the avocados to stop them browning. Whisk together all the ingredients for the Marie Rose sauce in a bowl with seasoning. Set aside to chill in the fridge.
  • Just before serving, drain the fennel and toss with the remaining lemon juice, dill and some seasoning. Layer the lettuce, avocado, fennel and crab in 4 x half-pint glasses - or tumblers or jam jars. Add a spoonful of sauce to each, then repeat the layers until the glasses are full, finishing with the Marie Rose sauce. Sprinkle a pinch of cayenne pepper over each cocktail and serve with lemon wedges and toast, if you like.

Nutrition Facts : Calories 417 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium

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