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
CRAB COCKTAIL AMERICANA
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CRAB COCKTAIL
Our light and refreshing Dungeness crab cocktail with homemade cocktail sauce is a GREAT way to kick off any meal!
Provided by Cooking Mamas
Categories Appetizers
Number Of Ingredients 8
Steps:
- COCKTAIL SAUCE: In a non-reactive mixing bowl, whisk together all ingredients until well combined. Cover and chill for at least an hour.
- SALAD: To assemble the crab cocktail, line the serving dish with the lettuce or spinach leaves. Gently stir the crab meat, green pepper, and celery together, so that the large lumps of crab meat are not broken. Heap the crab meat mixture on the greens. Spoon the cocktail sauce over the salad. Serve chilled
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
COCONUT BUNS (CHINESE COCKTAIL BUNS)
Coconut buns, or cocktail buns (chicken tail buns) are a favorite at Chinese bakeries. This recipe is soft, fluffy, authentic, and incredibly easy to make.
Provided by Sarah
Categories Bread and Pizza
Time 3h15m
Number Of Ingredients 19
Steps:
- Start by making the bread dough, and be sure your ingredients are at room temperature. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer at its lowest setting.
- Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (Note: if you're in a humid climate, and the dough is too sticky, add more flour ¼ cup at a time until the dough comes together). After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to about 1.5X its original size.
- Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Set aside.
- After the bread dough has proofed for an hour, put the dough back in the mixer and knead slowly for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
- Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. Spread about a tablespoon of filling onto the middle of the dough, and roll it into a cigar, tucking the ends under the bun to completely seal the filling in. We like this method because it evenly distributes the filling throughout the bun.
- Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Allow to rise for another 45 minutes to an hour.
- Preheat your oven to 350 degrees. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. Set aside.
- Once the buns have risen, brush with egg wash. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. Bake for 15-17 minutes until golden. Remove from the oven and brush with the sugar syrup.
Nutrition Facts : Calories 389 kcal, Carbohydrate 49 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 401 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
CRAB COCKTAIL
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
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.
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.
COCONUT-CRAB COCKTAIL
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
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
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CRAB COCKTAIL RECIPE | DELICIOUS. MAGAZINE
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Estimated Reading Time 1 min
- Remove the crab claws and set aside. Pick the crab, separating the white from the brown meat, and set aside.
- Fry the pancetta or bacon in the olive oil until very crispy and set aside on some kitchen towel to absorb any excess fat.
- Next make the dressing. Mix 1 generous tablespoon brown crabmeat with the mayonnaise, ketchup, cayenne pepper or Tabasco and lemon juice. This is a bit like the old-fashioned dressing for a prawn cocktail.
- Put the bread on to 2 plates. Arrange the avocado on top and drizzle with the dressing. Sprinkle with the white crabmeat, top with a crab claw and scatter with the pancetta and onions. Season with black pepper.
COCONUT-CRAB COCKTAIL RECIPE - BOBBY FLAY | FOOD & WINE
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3/5 Total Time 20 minsServings 4-6
- 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.
- Using a slotted spoon, transfer the crabmeat to shallow bowls and garnish with the cilantro. Serve the chips on the side.
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- Add pepper and garlic, and saute for a minute . Remove, cool and grind to a fine paste with 1/3 cup of water.
- Heat a skillet over low flame. Add crab meat with salt and 3/4 cups of water. Cook for 10-12 minutes.
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- With a vegetable peeler, peel the very outside green layer of the lime. Probably 2 nice strips of lime peel are all that is needed. When peeling, be careful to only get the green portion of the skin and not the white part, underneath. If you do pick up some of the white part (the pith), you can scrape it off the strip with a spoon.
- Once you have your strips, slice them into VERY thin strips, like ... lime hairs or noodles. Set them aside.
- Now, make lime sections, by peeling the entire lime, so that just the meat is leftover, within the lime. Now cut with the knife close to one white section, cutting halfway into the lime. Now, cut alongside the next white line, down to the center. Repeat this process, removing the sections between each white line, as you go. If any seeds come out in the process, remove them.
- Give a very course chop to each lime segment, resulting in about 3 or 4 pristine fresh lime segment pieces. Set this aside.
10 CLASSIC COCKTAIL PARTY APPETIZERS | ALLRECIPES
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- Baked Crab and Artichoke Dip. Cream cheese and sour cream pair up with Cheddar cheese, herbs, and seasonings in this true classic party snack. The best part of baking the dip in a bread bowl?
- Bacon and Date Appetizer. This top-rated appetizer perfectly balances smoky, salty, and sweet flavors. "It covers ALL the bases! ," raves INDYJOANIE. " I used 1/2 piece thick sliced bacon and was perfect.
- Bacon Jalapeno Popper Puffs. "You'll love these puffs are shockingly light," says Chef John. "All the same familiar flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier."
- Chef John's Crab Rangoon. "These crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created," says Chef John.
- Blue Bacon Stuffed Mushrooms. Mushroom caps make perfect little containers for delivering delicious cheese, bacon, and caramelized onions to your mouth!
- Coconut Shrimp I. Coconut shrimp are always a big winner at parties. Simply roll shrimp in a quick coconut beer batter and fry 'em up to a crispy golden brown.
- Breaded Toasted Ravioli. Packaged cheese raviolis are breaded and toasted in the oven until golden and crisp. Serve with a simple marinara sauce. "Fantastic Recipe!"
- Slow Cooker Cocktail Smokies. This saucy cocktail smokies recipe could not be easier. Just simmer grape jelly, BBQ sauce, and cocktail sausages in the slow cooker.
- Chef John's Shrimp Toast. These cocktail party toasts don't get the attention they deserve. "While virtually unknown compared to most other popular party snacks, these shrimp toasts are easy to make and every bit as delicious, and addictive, as Buffalo wings or jalapeño poppers," Chef John says.
- Perfect Pot Stickers. Another perfect, nibble-size party bite. "Homemade pot stickers are so versatile," says Chef John. "You can fill them with anything you want and as full as you want.
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