Best 3 Crab Sauté With Spicy Coconut Sauce Recipes
Tantalize your taste buds with a culinary journey to the tropics with our delectable Crab Sauté with Spicy Coconut Sauce. This tantalizing dish combines the succulent flavors of crab meat with a vibrant and aromatic sauce made from coconut milk, fresh herbs, and a touch of heat. As the crab sauté sizzles in the pan, the air fills with an enticing aroma that will have your mouth watering in anticipation. Alongside the main recipe, we also present variations that cater to different dietary preferences and introduce alternative cooking methods. Indulge in the classic version, explore a gluten-free adaptation, or try your hand at a flavorful air fryer variation. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, promising an unforgettable dining experience. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will transport you to the heart of the tropics.
Here are our top 3 tried and tested recipes!
CURRIED CRAB WITH COCONUT AND CHILI
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.
BLUE CRABS WITH SPICY BUTTER
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
- Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
- Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.
CRAB SAUTé WITH SPICY COCONUT SAUCE
Categories Garlic Onion Shellfish Dinner Coconut Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Mix garlic, 1 teaspoon salt, and turmeric in bowl. Place crab on rimmed baking sheet; smear garlic mixture over. Cover; chill 2 hours.
- Heat medium skillet over medium heat. Add chiles and next 7 ingredients; stir until toasted, about 3 minutes. Transfer to spice grinder; cool. Add coconut to skillet and stir until light brown, about 5 minutes; cool. Add 1/3 cup coconut to spices in grinder; blend well. Add remaining coconut, 1/3 cup at a time, grinding finely.
- Heat oil in large deep skillet over medium heat. Add onions; saute until golden, about 20 minutes. Add crabs and coconut-spice mixture; reduce heat to low. Cook until heated, tossing with tongs, about 5 minutes. Add coconut milk and 1/2 cup water; bring to simmer. Cover; simmer 15 minutes, turning often. Transfer crab to platter. Serve with lime wedges and rice.
- *This bright red chile is available at some supermarkets, specialty foods stores, and Latin markets.
- **Sold at some supermarkets, specialty foods stores, and natural foods stores.
Tips:
- Use fresh crab meat for the best flavor. If you can't find fresh crab meat, you can use frozen crab meat that has been thawed in the refrigerator overnight.
- Be careful not to overcook the crab meat. Crab meat cooks very quickly, so it's important to cook it just until it is opaque and cooked through.
- Use a variety of vegetables in your dish. The vegetables in this dish add color, flavor, and nutrients. You can use any vegetables that you like, such as bell peppers, onions, carrots, and celery.
- Make sure the coconut sauce is thick enough. The coconut sauce should be thick enough to coat the crab meat and vegetables. If the sauce is too thin, you can thicken it with cornstarch or arrowroot powder.
- Serve the dish immediately. This dish is best served immediately after it is cooked. The crab meat will be most tender and flavorful when it is served hot.
Conclusion:
Crab Saut with Spicy Coconut Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The crab meat is tender and flavorful, the vegetables are crisp and colorful, and the coconut sauce is creamy and spicy. This dish is sure to please everyone at your table.
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