Coconut Crab Dib Food

CRAB DIP

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth. Stir in the Asiago, lemon juice, hot sauce, salt, pepper, seafood seasoning and 1/2 cup of the Cheddar until well combined. Fold in the crab meat. Transfer to a 1-quart baking dish and sprinkle with the remaining Cheddar.
• Bake until browned and bubbling, 30 to 35 minutes. Serve with crackers, bread or tortilla chips!

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.

CRAB DIP

Steps:

• Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
• Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
• Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
• Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
• Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

COCONUT CRAB DIP

Steps:

• In a blender or food processor, combine coconut milk, scallions, mayo, lime juice, and parsley.
• Blend well.
• Add crab or krab and pulse until combined.

COCONUT CHILI CRAB

Steps:

• Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
• Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
• In the same wok, stir fry garlic, ginger and chili for 1 minute.
• Add the juice, waer, sauces and paste and simmer for 2 minutes.
• Blend in the coconut cream.
• Bring to the boil then return the crab to the wok.
• Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
• Stir in the coriander and onions, then serve at once over steamed rice.

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.

CRAB-COCONUT DIP

Steps:

• Mix all ingredients and chill.