CRAB SAUTé WITH SPICY COCONUT SAUCE

Crab Sauté with Spicy Coconut Sauce image

Yield Makes 4 servings

Number Of Ingredients 19

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4 garlic cloves, pressed
1 teaspoon salt
1/2 teaspoon ground turmeric
2 cooked Dungeness crabs (4 1/2 pounds total), cleaned, cracked, each cut into 8 pieces
5 dried chiles de árbol*
8 whole black peppercorns
5 whole cloves
1 teaspoon coriander seeds
1 teaspoon aniseed
1 teaspoon cumin seeds
1/2 cinnamon stick
1/8 teaspoon ground nutmeg
1 cup unsweetened shredded coconut**
1/4 cup vegetable oil
2 1/2 cups finely chopped onions
1 cup canned unsweetened coconut milk**
1/2 cup water
Lime wedges
Steamed rice

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.