Ingredients
- 3-4 lbs. crabs
- 2 cans-coconut milk
- 1 inch piece-ginger, julienned
- 5-jalapeno peppers
- 1 tbsp.-minced garlic
- 1 bunch-scallions, julienned
- 1/2 cup-reduced sauce liquid
- made from crab parts
Instructions
- Cut crabs in half and steam in one big stock pot. When crabs are cooked, trassfer crabs with remaining liquid to a large wok. Add ginger, garlic and coconut milk. Cover pan and wait for milk to thicken. Add reduced sauce liquid, salt and pepper to taste
- Before turning the heat off, add jalapeno and scallions. Serve hot.
- Serves 6.
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Do you have a better Crabs with Coconut Milk recipe?