FRENCH POLYNESIA - COCONUT CRAB STEW

French Polynesia - Coconut Crab Stew image

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

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs crabmeat, coconut
2 garlic cloves, minced
1 tablespoon cilantro, fresh, chopped
oregano, fresh, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups coconut milk
1 green pepper, chopped
1 red onion, chopped
2 -3 tablespoons tomato paste
2 cups rice, cooked

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