Coconut Crab Cocktail Food

GINATAANG ALIMASAG (CRABS IN COCONUT MILK)

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.

CRAB-COCONUT COCKTAIL

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 CRUSTED CRAB CAKES

Steps:

• Lime Dipping Sauce, recipe follows
• Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.
• When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side.
• Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.
• Whisk together all ingredients in a small bowl.

CARIBBEAN COCONUT CRAB

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.

MEXICAN CRAB COCKTAIL

Steps:

• In a bowl, combine crab and lime juice. Season with salt and pepper to taste. Let stand for 3 to 5 minutes.,
• Add tomatoes, onions, cucumber, jalapeno, and cilantro.
• Add ketchup and stir to combine.
• Add Clamato juice.
• Season with salt to taste. Gently stir to combine.
• Refrigerate for about 10 to 15 minutes to allow flavors to meld.

JOES CRAB SHACK COCONUT SHRIMP

Steps:

• Mix eggs and water. Set aside. Place 1/3 cup of cornstarch in a bowl for a dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of cornstarch, coconut, sugar, salt, and flour, blend well.
• Heat oil for deep frying. Roll shrimp in cornstarch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked.
• Take care not to overcook shrimp. Serve with Joe's Crab Shack Pineapple dipping sauce or cocktail sauce.

CRAB COCKTAIL

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.

COCONUT-CRAB COCKTAIL

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.