Coconut Crab in Bibb Lettuce Wraps

Appetizers
Salad

Recipe Courtesy of  Chef Drew Dzejak, The Grill Room, New Orleans, LA

Makes 6 Servings

Ingredients: 
  • 3 cups coconut milk
  • 1 cinnamon stick
  • 2 star anise
  • 1 tablespoon chile flakes
  • 4 sprigs cilantro
  • zest and juice of 2 limes
  • 3 tablespoons sugar
  • 2 pounds jumbo lump Gulf crabmeat, picked over
  • salt and freshly ground black pepper to taste
  • 4 green onions, sliced into thin rings
  • 12 Bibb lettuce leaves

Coconut Crab in Bibb Lettuce Wraps

RECIPE NAME 

Click for Video of Cooking Demonstration
Method: 

In a small saucepot combine coconut milk, cinnamon stick, star anise, chile flakes, cilantro, lime zest and juice, and sugar.
Boil, reduce heat to medium-low and simmer 30 minutes. Strain. Cool to room temperature.

Put crab in a large mixing bowl. Season with salt and pepper.
Add coconut milk mixture. Toss gently, add green onions.
Toss again, taking care not to break up crab. Scoop into lettuce cups and serve.

Similar Recipes by course
Peel-N-Eat Shrimp Shrimp & White Bean Toasties Royal Reds Perfect Poached Shrimp David Kelly's Sticky, Spicy, Sweet Chicken Wings Grilled Chicken on a Stick
Pesto Chicken Turnovers Stuffed Crab Fingers Tempura Shrimp Chili Parlor Queso Gulf Coast Crab Queso Crisp Pan-Fried Eggplant

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive