Crab Sauté with Spicy Coconut Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/8 teaspoon ground nutmeg
- lime wedges
- 5 whole cloves
- 1/2 teaspoon ground turmeric
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 cinnamon stick
- steamed rice
- 4 garlic cloves, pressed
- 1 teaspoon aniseed
- Carbohydrate 20 g(7%)
- Cholesterol 48 mg(16%)
- Fat 41 g(63%)
- Fiber 6 g(25%)
- Protein 19 g(37%)
- Saturated Fat 24 g(120%)
- Sodium 725 mg(30%)
- Calories 502
Preparation 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.
Preparation 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.
