Crab Sauté With Spicy Coconut Sauce

Serves: 3

Meagan Lindgren

1 January 1970

Based on User reviews:

54

Spice

49

Sweetness

50

Sourness

41

mins

Prep time (avg)

5

Difficulty

Ingredients:

4

Garlic Cloves (pressed)

1 tsp

Salt

1 tsp

Ground Turmeric

5

Chiles (dried de árbol*)

8

Whole Black Peppercorns

5

Whole Cloves

1 tsp

Coriander Seed

1 tsp

Aniseed

1 tsp

Cumin Seed

1

Cinnamon Stick

1 tsp

Ground Nutmeg

1 cup

Unsweetened Shredded Coconut (**)

1 cup

Vegetable Oil

2.5 cups

Onion (finely chopped)

1 cup

Unsweetened Coconut Milk (canned **)

1 cup

Water

1

Lime (wedges)

1

Rice (steamed)

Directions:

1

Mix garlic, 1 teaspoon salt, and turmeric in bowl

2

Place crab on rimmed baking sheet; smear garlic mixture over

3

Cover; chill 2 hours

4

Heat medium skillet over medium heat

5

Add chiles and next 7 ingredients; stir until toasted, about 3 minutes

6

Transfer to spice grinder; cool

7

Add coconut to skillet and stir until light brown, about 5 minutes; cool

8

Add 1/3 cup coconut to spices in grinder; blend well

9

Add remaining coconut, 1/3 cup at a time, grinding finely

10

Heat oil in large deep skillet over medium heat

11

Add onions; saute until golden, about 20 minutes

12

Add crabs and coconut-spice mixture; reduce heat to low

13

Cook until heated, tossing with tongs, about 5 minutes

14

Add coconut milk and 1/2 cup water; bring to simmer

15

Cover; simmer 15 minutes, turning often

16

Transfer crab to platter

17

Serve with lime wedges and rice

18

Mix garlic, 1 teaspoon salt, and turmeric in bowl

19

Place crab on rimmed baking sheet; smear garlic mixture over

20

Cover; chill 2 hours

21

Heat medium skillet over medium heat

22

Add chiles and next 7 ingredients; stir until toasted, about 3 minutes

23

Transfer to spice grinder; cool

24

Add coconut to skillet and stir until light brown, about 5 minutes; cool

25

Add 1/3 cup coconut to spices in grinder; blend well

26

Add remaining coconut, 1/3 cup at a time, grinding finely

27

Heat oil in large deep skillet over medium heat

28

Add onions; saute until golden, about 20 minutes

29

Add crabs and coconut-spice mixture; reduce heat to low

30

Cook until heated, tossing with tongs, about 5 minutes

31

Add coconut milk and 1/2 cup water; bring to simmer

32

Cover; simmer 15 minutes, turning often

33

Transfer crab to platter

34

Serve with lime wedges and rice

35

*This bright red chile is available at some supermarkets, specialty foods stores, and Latin markets

36

**Sold at some supermarkets, specialty foods stores, and natural foods stores

37

*This bright red chile is available at some supermarkets, specialty foods stores, and Latin markets

38

**Sold at some supermarkets, specialty foods stores, and natural foods stores