Spicy Crabs With Coconut Dumplings Food

SPICY CRABS WITH COCONUT DUMPLINGS.

Steps:

• Kill and clean crabs--cut and rub lime juice over crabs to clean further; place in bowl.
• Mix together spicy seasoning ingredients in bowl, then add to crabs.
• Stir to coat all the crabs with seasoning.
• Cover, and place in fridge for 2-3 hours.
• To make a sauce, heat oil and butter together in large saucepan.
• Fry onion, garlic and chile until onions are transparent.
• Add curry powder and coconut milk.
• Bring to boil, and then add seasoned crabs.
• Lower heat and simmer for approximately 20 minutes or until crabs have changed color and meat is tender.
• Stir in ketchup; season with salt and pepper, then cook for further 10 minutes.
• Coconut dumplings:.
• Mix grated coconut, flour and salt together.
• Add enough coconut milk to make a firm dough.
• Form into small balls about size of golf balls, and then flatten them with palms of hands.
• Bring 1 quart water to the boil; add dumplings.
• Boil for 10-15 minutes or until cooked.
• Drain and serve hot with the crabs.

CRAB SAUTé WITH SPICY COCONUT SAUCE

Steps:

• Mix garlic, 1 teaspoon salt, and turmeric in bowl. Place crab on rimmed baking sheet; smear garlic mixture over. Cover; chill 2 hours.
• Heat medium skillet over medium heat. Add chiles and next 7 ingredients; stir until toasted, about 3 minutes. Transfer to spice grinder; cool. Add coconut to skillet and stir until light brown, about 5 minutes; cool. Add 1/3 cup coconut to spices in grinder; blend well. Add remaining coconut, 1/3 cup at a time, grinding finely.
• Heat oil in large deep skillet over medium heat. Add onions; saute until golden, about 20 minutes. Add crabs and coconut-spice mixture; reduce heat to low. Cook until heated, tossing with tongs, about 5 minutes. Add coconut milk and 1/2 cup water; bring to simmer. Cover; simmer 15 minutes, turning often. Transfer crab to platter. Serve with lime wedges and rice.
• *This bright red chile is available at some supermarkets, specialty foods stores, and Latin markets.
• **Sold at some supermarkets, specialty foods stores, and natural foods stores.

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.

SPICY CRAB SPRING ROLLS

Steps:

• Shred crabmeat using 2 forks or in a food processor.
• Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
• Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
• Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.