Coconut Crab Cocktail Food

CRAB-COCONUT COCKTAIL

Crab-Coconut Cocktail image

Provided by Bobby Flay

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup unsweetened coconut milk
1/2 to 1 tablespoon Mesa Grill Habanero
Mango Hot Sauce (bobbyflay.com)
Juice of 1/2 to 1 lime
2 teaspoons honey
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh cilantro
1/2 pound lump crabmeat, picked over
3 tablespoons finely diced mango
2 tablespoons thinly sliced endive
2 tablespoons thinly sliced radicchio

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.

CRAB COCKTAIL AMERICANA

Crab Cocktail Americana image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon finely grated lemon zest
1 pound jumbo crabmeat, picked through to remove any bits of shell and cartilage
2 medium Roma tomatoes, cored, seeded and chopped (about 2/3 cup)
1 firm, ripe avocado, diced
Kosher salt
4 to 6 small Boston lettuce leaves
Lemon wedges, for garnish

Steps:

1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.

CARIBBEAN COCONUT CRAB

Caribbean Coconut Crab image

Make and share this Caribbean Coconut Crab recipe from Food.com.

Provided by Kitty Kat Cook

Categories Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs crabmeat
2 cups coconut milk
1 teaspoon mashed garlic
1 green bell pepper
1/2 teaspoon cilantro, chopped
1 medium red onion, finely chopped
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1 pinch ground black pepper
salt

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.

Nutrition Facts : Calories 449.2, Fat 27.4, SaturatedFat 23.4, Cholesterol 71.4, Sodium 1528.8, Carbohydrate 17.6, Fiber 4.4, Sugar 11.5, Protein 35.8

COCONUT-CRAB COCKTAIL

Coconut-Crab Cocktail image

Make and share this Coconut-Crab Cocktail recipe from Food.com.

Provided by Bippie

Categories Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (13 1/2 ounce) unsweetened coconut milk
1/4 cup fresh lime juice
2 tablespoons habanero sauce
kosher salt
fresh ground black pepper
1 1/2 lbs lump crabmeat
1/4 cup cilantro
1 (7 ounce) bag plantain chips or 1 (7 ounce) bag tortilla chips

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.

Nutrition Facts : Calories 387.1, Fat 23.3, SaturatedFat 19.1, Cholesterol 129.1, Sodium 842.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.4, Protein 40

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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.
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