Crab Sauté With Spicy Coconut Sauce Recipes

GINATAANG ALIMASAG (CRABS IN COCONUT MILK)

Ginataang Alimasag (Crabs in Coconut Milk) image

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

Ingredients

2 whole Dungeness crabs
½ cup garlic oil
½ cup sliced garlic
1 yellow onion, sliced
1 cup thinly sliced ginger rounds, with skin on
½ cup bias-sliced scallions, whites only
kosher salt and ground black pepper to taste
1 tablespoon fish sauce
1 (8.75 ounce) jar sauteed shrimp paste (such as Kamayan)
5 Thai chiles, sliced into thin rings
1 ½ quarts coconut milk
½ quart water, or more as needed
1 bunch fresh spinach
½ cup bias-sliced scallions, greens only

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

SPICY CRABS WITH COCONUT DUMPLINGS.

Spicy Crabs With Coconut Dumplings. image

This is a traditional dish from Tobago in the Caribbean--anyone who likes seafood will love this finger lickin' dish.

Provided by jenny butt

Categories One Dish Meal

Time 1h35m

Yield 4 main dish, 4 serving(s)

Number Of Ingredients 25

Ingredients

3 limes, halved
4 large crabs
1 tablespoon curry powder
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon allspice
1 tablespoon fresh thyme, chopped
2 garlic cloves, finely chopped
1 large onion, finely chopped
1 scotch bonnet pepper, seeded & finely chopped
2/3 cup olive oil
6 tablespoons oil
6 tablespoons butter
2 large onions, finely chopped
2 garlic cloves, finely chopped
2 scotch bonnet peppers, finely chopped and seeded
2 tablespoons curry powder
1 quart coconut milk
1 cup tomato ketchup
salt and pepper, to taste
8 ounces finely grated coconut
1 1/4 cups all-purpose flour
1 pinch salt

Steps:

Kill and clean crabs--cut and rub lime juice over crabs to clean further; place in bowl.
Mix together spicy seasoning ingredients in bowl, then add to crabs.
Stir to coat all the crabs with seasoning.
Cover, and place in fridge for 2-3 hours.
To make a sauce, heat oil and butter together in large saucepan.
Fry onion, garlic and chile until onions are transparent.
Add curry powder and coconut milk.
Bring to boil, and then add seasoned crabs.
Lower heat and simmer for approximately 20 minutes or until crabs have changed color and meat is tender.
Stir in ketchup; season with salt and pepper, then cook for further 10 minutes.
Coconut dumplings:.
Mix grated coconut, flour and salt together.
Add enough coconut milk to make a firm dough.
Form into small balls about size of golf balls, and then flatten them with palms of hands.
Bring 1 quart water to the boil; add dumplings.
Boil for 10-15 minutes or until cooked.
Drain and serve hot with the crabs.

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