Caribbean Crab Pilaf With Coconut Milk Recipes

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CARIBBEAN COCONUT CRAB

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



Caribbean Coconut Crab image

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

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

CARIBBEAN-STYLE RICE PILAF

Make and share this Caribbean-Style Rice Pilaf recipe from Food.com.

Provided by JackieOhNo

Categories     Long Grain Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10



Caribbean-Style Rice Pilaf image

Steps:

  • Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
  • Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
  • Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
  • Serve hot or at room temperature.

4 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup)
3 garlic cloves, minced
3 cups long-grain rice
4 1/2 cups chicken broth
1 jalapeno pepper, seeded, chopped
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

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



Ginataang Alimasag (Crabs in Coconut Milk) image

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

2 whole Dungeness crabs
½ cup garlic oil
½ cup sliced garlic
1 yellow onion, sliced
1 cup thinly sliced ginger rounds, with skin on
½ cup bias-sliced scallions, whites only
kosher salt and ground black pepper to taste
1 tablespoon fish sauce
1 (8.75 ounce) jar sauteed shrimp paste (such as Kamayan)
5 Thai chiles, sliced into thin rings
1 ½ quarts coconut milk
½ quart water, or more as needed
1 bunch fresh spinach
½ cup bias-sliced scallions, greens only

GOAN COCONUT-MILK PILAF

Provided by Jennifer Steinhauer

Categories     project, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11



Goan Coconut-Milk Pilaf image

Steps:

  • Dry-roast the coconut in a small skillet over medium heat until fragrant, but just barely darker in color, 1 to 2 minutes. Cool and set aside.
  • Heat the oil in a medium saucepan over medium-high heat. Add the cinnamon, cloves and cardamom pods and cook, stirring, until fragrant, about 1 minute. Add the onion (and ground cardamom, if using) and cook until golden, about 5 minutes. Mix in rice, coconut milk, 1 * cups water and salt and bring to a boil. Reduce heat to low, cover the pan and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Remove from heat and let rest for about 5 minutes. Transfer to a serving dish, mix in the coconut, vindaloo powder (or garam masala) and cilantro.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams

2 tablespoons grated fresh coconut or shredded unsweetened dried coconut
1 to 2 tablespoons peanut oil
1 1-inch stick cinnamon
5 whole cloves
6 green cardamom pods, lightly crushed (or 1 heaping teaspoon ground cardamom)
1 large onion, finely chopped
1 1/2 cups basmati rice, sorted and washed
1 cup coconut milk
1 teaspoon salt, plus more to taste
1 teaspoon Goan vindaloo powder or garam masala
2 tablespoons cilantro, finely chopped

CARIBBEAN CRAB PILAF WITH COCONUT MILK

Categories     Sauce     Coconut     Crab     Boil

Yield makes 4 servings

Number Of Ingredients 17



Caribbean Crab Pilaf with Coconut Milk image

Steps:

  • Heat the oil and butter in a 2-quart saucepan over medium-high heat and add the onion, carrot, and garlic. Cook, stirring, for 2 minutes, then add the curry powder and pepper and cook 2-3 minutes longer. Add the rice and sauté for another 2 minutes. Add the tomato, crabmeat, coconut milk, 1 1/2 cups water, bitters, lime juice, and salt and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes, until the liquid is absorbed. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Stir the rice and season it with the salt and hot sauce. Serve garnished with scallions and herbs.

1 tablespoon vegetable oil
1 tablespoon butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon black pepper
2 cups medium- or long-grain rice
1 large tomato, peeled, seeded, and diced
1 pound lump crabmeat, picked free of shells
1 1/2 cups canned unsweetened coconut milk
1 teaspoon Angostura bitters
1 tablespoon lime juice
1 teaspoon salt
Hot sauce
1/4 cup finely sliced scallions
1/4 cup each chopped fresh basil and/or cilantro, optional

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Top Asked Questions

How to make alimasag crab dish in coconut cream?
Ginataang Alimasag are Crabs cooked in Coconut Milk. This is a savory and creamy crab dish in coconut cream. Enjoy this recipe from all of us at Filipino Chow. Add cooking oil in a preheated pan. Sauté the garlic, onion, and ginger. Add the ground black pepper and coconut milk then bring to a boil. Add the Thai chili and simmer for 5 minutes.
How do you thicken crab sauce with coconut milk?
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.
How do you cook crab with shrimp paste?
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.
What is the best way to cook crab legs?
Sauté the garlic, onion, and ginger. Add the ground black pepper and coconut milk then bring to a boil. Add the Thai chili and simmer for 5 minutes. Add in crabs and simmer for 10-15 minutes or until the liquid is reduced by half, stirring occasionally.

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