French Polynesia Coconut Crab Stew Recipes

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FRENCH POLYNESIA - COCONUT CRAB STEW



French Polynesia - Coconut Crab Stew image

This recipe is by Patty Inglish, MS and has been posted here for the Zwt-7 tour of the South Pacific. The coconut crab is named the coconut crab, because it eats coconuts, which it finds by climbing. It has a taste similar to lobster and can be cooked in a similar way to lobsters, either boiling or steaming them.

Provided by Baby Kato

Categories     Polynesian

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs crabmeat, coconut
2 garlic cloves, minced
1 tablespoon cilantro, fresh, chopped
oregano, fresh, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups coconut milk
1 green pepper, chopped
1 red onion, chopped
2 -3 tablespoons tomato paste
2 cups rice, cooked

Steps:

  • Mix the raw crab meat in a bowl with all the spices and minced garlic.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes to one hour, allowing the crab meat to marinate.
  • Remove the bowl from the refrigerator and add in the rest of the ingredients, mixing well.
  • Pour the crab mixture into a large pot over low heat; cook until the liquid is reduced by half and serve over hot rice.

Nutrition Facts : Calories 1096.3, Fat 26.2, SaturatedFat 23.3, Cholesterol 95.2, Sodium 2305.7, Carbohydrate 162.3, Fiber 3.1, Sugar 79.1, Protein 50.7

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

COCONUT FISH STEW WITH BASIL AND LEMONGRASS



Coconut Fish Stew With Basil and Lemongrass image

This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

Provided by Melissa Clark

Categories     for two, soups and stews, main course

Time 20m

Yield 2 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 1/2 cups chicken stock
1 13.5-ounce can coconut milk
1 lemongrass stalk, finely chopped
1 jalapeño pepper, seeded, if desired, and thinly sliced
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon light brown sugar
3/4 teaspoon salt
Finely grated zest of 1 lime
3/4 pound snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
2 tablespoons chopped cilantro
2 tablespoons chopped fresh basil
Fresh lime juice, to taste
Cooked rice, for serving (optional)

Steps:

  • Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
  • Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

Nutrition Facts : @context http, Calories 755, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 38 grams, Sodium 1891 milligrams, Sugar 15 grams, TransFat 0 grams

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