GINATAANG ALIMASAG (CRABS IN COCONUT MILK)
Growing up in the Philippines, my dad would catch a lot of crab, and this was my favorite dish he'd make with it. It's a cross between a sauce and a stew, curry-like in texture and rich with flavors of the sea; think coconut milk, fish sauce, and shrimp paste, cut with the sharpness of ginger and scallions. Enjoy with freshly steamed white rice.
Provided by Musang
Categories World Cuisine Recipes Asian Filipino
Time 1h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 566.2 calories, Carbohydrate 19.3 g, Cholesterol 23 mg, Fat 52.2 g, Fiber 4.2 g, Protein 12.7 g, SaturatedFat 35 g, Sodium 308.9 mg, Sugar 2.2 g
SOUTHERN CRAB STEW
This stuff is wonderful, ya'll! I found a crab stew recipe in a local church cookbook and spiced it up and made it my own. It seems like a long process with a lot of ingredients, but really it's not. I hope ya'll enjoy it, we sure do.
Provided by jstapleton
Categories Stew
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot combine butter, onions, bell pepper, celery and Old Bay cook until veggies are soft.
- Next, add in your soups, milk, crabmeat.
- Simmer until heated through, stirring constantly.
- Add cooked potatoes, Worcestershire sauce and salt and pepper.
- Continue to keep it warm on low heat stirring occasionally.
- We like to add a little hot sauce to ours as well.
Nutrition Facts : Calories 687.8, Fat 30.6, SaturatedFat 15.8, Cholesterol 171.5, Sodium 2257.5, Carbohydrate 65.4, Fiber 6.4, Sugar 6.6, Protein 39.1
CURRIED CRAB WITH COCONUT AND CHILI
Steps:
- Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
- Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
- To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
- Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
- Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.
MARYLAND CRAB STEW
This is a tomato-based crab stew,with clams and vegetables. Originally from an October 1980 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor. It was requested from Dockside Murphy's restaurant in Salisbury, Maryland.
Provided by Leslie in Texas
Categories Chowders
Time 4h45m
Yield 1 gallon
Number Of Ingredients 17
Steps:
- Saute bacon in large saucepan or Dutch oven until crisp.
- Add onions,carrots,celery,garlic, and green pepper and saute until lightly golden, about 10 to 15 minutes.
- Add tomatoes,salt and pepper.
- Gradually stir in hot water, chicken stock base and clams until mixture is well combined.
- Simmer 3 to 4 hours, stirring occasionally.
- Add potatoes, worcertershire sauce, lemon juice and seasonings and simmer 1/2 hour longer.
- Add crabmeat and heat through.
- Serve hot.
Nutrition Facts : Calories 2639.7, Fat 43, SaturatedFat 12.5, Cholesterol 427.2, Sodium 9369, Carbohydrate 372.6, Fiber 64.4, Sugar 127.3, Protein 208.7
CHARLEY'S CRAB GAZPACHO
NOTE TO THOSE WONDERING WHERE THE CRAB IS: Charley's Crab is a restaurant. This is not crab gazpacho but the gazpacho served at Charley's Crab restaurants. It's the best I've ever eaten. Try it, you'll love it. This is as close to the real Charley's Crab Gazpacho recipe as I'd think you can get without having the actual recipe. It tastes IDENTICAL and is quite simple. Tastes great all year as it uses canned tomatoes. Fabulous as a first course or a main dish with some grilled shrimp thrown in. Garnish with a dollop of sour cream, a few croutons and a cucumber spear. NOTE: This makes a huge recipe. EDITED TO ADD: Because Alan Leonetti is leaving retaliatory feedback on many of my recipes, I'd like to state here that CHARLEY'S CRAB is a RESTAURANT. I'd guess the crab is there. There is not supposed to be any crab in this recipe. It is exactly as the restaurant serves it and it is AWESOME, one of the most frequently ordered soups they offer.
Provided by PookeyLumLum
Categories Vegetable
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Serve chilled with a dollop of sour cream, a few croutons and a cucumber spear, if you wish.
Nutrition Facts : Calories 127.4, Fat 8.6, SaturatedFat 1.4, Sodium 522.8, Carbohydrate 12.9, Fiber 1.9, Sugar 8.8, Protein 2
QUICK CRAB STEW
This is a Paula Deen recipe that I watched her make on her show. It has been found again, so I am putting it here for safe keeping.
Provided by SkinnyMinnie
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt the butter and saute the onion until translucent, about 3-4 minute.
- Add the soups, milk, and half and half, and stir to combine.
- Add the crabmeat and bring just to a boil.
- Add the sherry, salt and pepper, to taste.
- Serve immediately, or allow to cool to room temperature, then refrigerate or freeze immediately in serving sizes.
Nutrition Facts : Calories 467, Fat 23.1, SaturatedFat 12.7, Cholesterol 114.7, Sodium 2248.8, Carbohydrate 23.2, Fiber 1, Sugar 3.8, Protein 28
CRAB STEW
I live on an island in Florida and have a lot of fresh crabmeat in the summer. This is one of my families favorite soups. Its creamy and spicy and definitely NOT low calorie. I have never tried it but I think it would be good with shrimp too.
Provided by Gloria 15x
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook vegetables in butter until soft.
- Add flour. Cook roux 3 minutes, stirring constantly.
- Add all remaining ingredients except crab.
- Simmer gently 10 minutes or until thick.
- Add crab. Cook one minute more and serve.
Nutrition Facts : Calories 827.7, Fat 60.7, SaturatedFat 37.6, Cholesterol 232.3, Sodium 2025.1, Carbohydrate 34.6, Fiber 1.9, Sugar 3.6, Protein 37.7
GRILLED SKEWERED BEEF
Found online and posted for ZWT 7, South Pacific. The author claims this is of Japanese origin but has become a very popular Polynesian dish. Prep time includes marinating time. This says it makes 24 skewers, but I have difficulty believing that one pound of meat can go that far! Therefore, the number of servings here is a guess.
Provided by smellyvegetarian
Categories Meat
Time 1h14m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Drain the juice from the pineapple and mix with the soya sauce, garlic and ginger; add the beef and let it stand for 1 hour.
- Place alternate pieces of beef and pineapple on wooden skewers and put an olive at the end of each skewer.
- Grill, turning once, for 10-12 minutes.
FRENCH POLYNESIA - COCONUT CRAB STEW
This recipe is by Patty Inglish, MS and has been posted here for the Zwt-7 tour of the South Pacific. The coconut crab is named the coconut crab, because it eats coconuts, which it finds by climbing. It has a taste similar to lobster and can be cooked in a similar way to lobsters, either boiling or steaming them.
Provided by Baby Kato
Categories Polynesian
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the raw crab meat in a bowl with all the spices and minced garlic.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to one hour, allowing the crab meat to marinate.
- Remove the bowl from the refrigerator and add in the rest of the ingredients, mixing well.
- Pour the crab mixture into a large pot over low heat; cook until the liquid is reduced by half and serve over hot rice.
Nutrition Facts : Calories 1096.3, Fat 26.2, SaturatedFat 23.3, Cholesterol 95.2, Sodium 2305.7, Carbohydrate 162.3, Fiber 3.1, Sugar 79.1, Protein 50.7
More about "french polynesia coconut crab stew food"
TAHITIAN FOOD | FRENCH POLYNESIAN FOOD | TAHITIAN FOOD SPECIALTIES
From tahititourisme.com
Estimated Reading Time 3 mins
FRENCH POLYNESIAN CUISINE AND WHAT TO EXPECT
From themarveloustravelers.com
Reviews 2Works For Centre National de Recherche ArchéologiqueOccupation Archaeologist
10 MOST POPULAR FRENCH POLYNESIAN DISHES - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 6 mins
FOOD IN FRENCH POLYNESIA - BORA BORA
From borabora.com
COCONUT CRABS | SOUTH PACIFIC & FRENCH POLYNESIA
From youtube.com
SLOW COOKER SEAFOOD STEW RECIPE - I HEART NAPTIME
From iheartnaptime.net
20 MOUTHWATERING POLYNESIAN RECIPES THAT'LL GIVE YOU A TASTE
From buzzfeed.com
POISSON CRU TAHITIENNE: A TAHITIAN FISH CEVICHE RECIPE - A TASTE …
From atastefortravel.ca
THE PERILOUS HUNT FOR COCONUT CRABS ON A REMOTE POLYNESIAN ISLAND
From nytimes.com
COCONUT CRAB AND SEAFOOD PLATTER RECIPE : SBS FOOD
From sbs.com.au
‘A BIGGER DEAL THAN IT SOUNDS’: COCONUT CRABS ARE VANISHING, ISLAND …
From news.mongabay.com
CALDO SANTO (COCONUT SEAFOOD STEW) - SENSE & EDIBILITY
From senseandedibility.com
PACIFIC ISLAND RECIPES - FRENCH POLYNESIAN CERVICHE - HUBPAGES
From discover.hubpages.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love