Coconut Crab Cocktail Recipes

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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

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

CRAB COCKTAIL AMERICANA



Crab Cocktail Americana image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

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

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



Crab Cocktail image

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

1 c. ketchup
1 tsp. Worcestershire sauce
1 1/2 tsp. lemon juice
1 tsp. horseradish
3 c. fresh Dungeness or King crab meat
Lettuce or spinach leaves
1 1/2 c. green bell pepper (finely chopped)
1 1/2 celery (finely chopped)

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



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 BUNS (CHINESE COCKTAIL BUNS)



Coconut Buns (Chinese Cocktail Buns) image

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

2/3 cup heavy cream ((160 ml, at room temperature))
1 cup milk ((plus 1 tablespoon, total 250 ml, at room temperature))
1 large egg ((at room temperature))
1/3 cup sugar ((75g))
1/2 cup cake flour ((70 g))
3 1/2 cups bread flour ((500g))
1 tablespoon active dry yeast ((11g))
1 1/2 teaspoons salt ((7g))
6 tablespoons butter ((85g, softened))
3 tablespoons caster sugar ((38g, or superfine sugar))
3 tablespoons cake flour ((19g))
¼ cup dry milk powder ((30g))
½ cup desiccated coconut ((40g))
1/3 cup cake flour ((38g))
3 tablespoons butter ((43g, softened))
4 ½ teaspoons caster sugar ((20g, or superfine sugar))
egg wash ((1 egg beaten with 1 tablespoon water))
1 tablespoon toasted sesame seeds ((9g))
1 tablespoon sugar ((12g, dissolved in 1 tablespoon/15 ml hot water))

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



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.

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.

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

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