Crab Sauté With Spicy Coconut Sauce Recipes

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CURRIED CRAB WITH COCONUT AND CHILI



Curried Crab with Coconut and Chili image

Provided by Curtis Stone

Categories     main-dish

Time 3h5m

Yield 2 servings

Number Of Ingredients 17

2 1/4 pounds live crab
1/4 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
Sea salt
5 1/2 ounces white wine vinegar
2 ounces desiccated coconut
1 tablespoon finely grated fresh ginger
5 garlic cloves
1 large green chile, chopped
1 white onion, chopped
1 tablespoon canola oil
1 medium ripe tomato, diced
10 fresh curry leaves
1/2 ounce fresh turmeric, peeled and finely grated
1 tablespoon chile powder
9 ounces unsweetened coconut milk

Steps:

  • Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
  • Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
  • To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
  • Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
  • Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS



Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs image

This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don't want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you'll want the freshest sweetest crabmeat available. Substitute lobster if you can't get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs - basil, mint, dill or chervil would be most welcome.

Provided by David Tanis

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound linguine
Salt and pepper
1 cup crème fraîche
3 tablespoons Dijon mustard
Pinch of cayenne
1 pound cooked crab meat, lump if possible
1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
2 tablespoons finely cut chives
6 scallions, thinly sliced on an angle
1 tablespoon tarragon leaves, roughly chopped
Cilantro sprigs, for garnish

Steps:

  • Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
  • Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
  • Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams

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

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