Crab Coconut And Cilantro Soup Food

CRAB AND COCONUT DIP WITH PLANTAIN CHIPS

Crab and Coconut Dip with Plantain Chips image

Categories Coconut Crab Spring Plantain Jalapeño Cilantro Gourmet

Yield Serves 6

Number Of Ingredients 8

Ingredients

1/3 cup well-stirred unsweetened canned coconut milk
3 scallions, chopped
1 teaspoon chopped fresh jalapeño chile, including seeds
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise
3 tablespoons fresh lime juice, or to taste
1 lb jumbo lump crab meat, picked over and coarsely shredded
Accompaniment: plantain chips

Steps:

Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on plantain chips.

CRAB, COCONUT, AND CILANTRO SOUP

Crab, Coconut, and Cilantro Soup image

We made this for a progressive dinner on New Years and it was easy and wonderful. This is adapted from "The Complete Mexican, South American, & Caribbean Cookbook" NOTES: I used vegetable stock and added 1 tablespoon of fish sauce for each cup of stock. I used butter instead of palm oil which is hard to find and not real good for you.

Provided by JKiebler1

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, crushed
1 fresh red chili pepper, seeded and chopped
1 large tomatoes, peeled and chopped
3 tablespoons chopped fresh cilantro
4 cups fish stock or 4 cups vegetable stock, with fish sauce to taste
1 1/4 lbs crabmeat
1 cup coconut milk
2 tablespoons palm oil or 2 tablespoons butter substitute
1 lime, juice of
salt
hot chili oil, to serve
lime wedge, to serve

Steps:

Heat the olive oil in a pan over low heat. Stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent. Stir in the garlic and chile and cook for a further 2 minutes.
Add the tomato and half of the cilantro, and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to a boil, then simmer for 5 minutes.
Stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
Stir in the lime juice and remaining cilantro, then season with salt to taste.
Serve with chili oil and lime wedges on the side.

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