French Polynesia Coconut Crab Stew Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut).
• Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour.

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.

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.

Steps:

• In a large pot melt the butter, fry the onions with the garlic for 2 minute Add the spices and fry 2 minutes.
• Add the apple juice and coconut milk to the spiced onions and stir.
• Add the tomatoes, water and Worcester sauce, bring to the boil.
• Add the chicken and cook for 5 minutes.
• Add the rest of the ingredients, reduce the heat and simmer till the potatoes are done.
• Serve with crusty buttered bred.

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.

Steps:

• Place the plantains in a large pot and cover with water.
• Bring to a boil, then reduce heat and simmer until tender, 15 minutes, then drain and mash.
• In a small saucepan over low heat, heat the refried beans and stir in the sugar and salt, mix well then remove from heat.
• To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
• Heat oil in a deep-fryer or large skillet to 375 degrees F or until a small amount of batter sizzles and browns in the oil.
• Fry rellenitos in oil until browned and drain on paper towels.
• Enjoy plain, with sugar or with sour cream.

Steps:

• Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink.
• Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
• Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
• Stir in the cream and coconut milk, and reduce the mixture by half.
• Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
• Season with salt and pepper.
• Return the prawns to the sauce and cook for 1 minute, stirring.
• Serve immediately over cooked rice.