One of my favorite fruits of the sea…I have loved crabs eversince I was a child. Well its not a common feature in our table, but when we do, we always get them fresh, straight from their saltwater habitat, sometimes most of them trying to pinch the hands of whoever wants to take them out of the bucket.
The more popular way to cook crabs is just steamed in its own saltiness but another variant would be coconut milk crabs. Here’s how:
Ingredients * 2 tbsp. vegetable oil * 3 cloves garlic, crushed * 1 tsp. ginger, minced * 2 12-ounce cans coconut milk * 6 whole blue or rock crabs, well cleaned or 1 pound crab legs * 1 tsp. salt * 1/8 tsp. ground white pepper * 4 green onions, cut into * 1-inch lengths Directions 1. 1. Heat the oil in a large pot and sauté the garlic and ginger. 2. 2. Add the coconut milk, bring it to a boil, reduce the heat and cook for 15-20 minutes or until the liquid is reduced by half, stirring occasionally. 3. 3. Add the crabs, salt and pepper to the pot and mix well. Cover the pot and cook for 5 minutes. Add the green unions and simmer for another 3 minutes or until the onions are just tender.