Ingredients
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6 Crab clawsor 2 small king crab legs, if no fresh crab available use canned crab meat
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75g Wild black rice
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1 Shallot
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6 Dried tomatoes
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1/2 tsp Espelette chili
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1 Lime
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150ml Coconut milk
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1/2 tsp Thai curry paste
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1 TBSP Tamarior soy sauce
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Olive oil
Overview
For crab lovers, very flavourful with an Asian touch this is one of my favorites!
This dish belongs to the menu
Utensils
- 1 Pot
- 1 Skillet
- 1 Mixing bowl
- 1 Saucepan
- Thin grater
- Nutcracker and seafood fork or toothpick (if use fresh crab claws)
Menu steps
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1
Done
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Prepare the riceIn a pot heat 1 TBSP olive oil and the rice for 4 minutes. Add twice the rice volume in water (do not add salt), let simmer gently for 20 minutes and until water is fully absorbed |
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2
Done
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Sauté shallots & tomatoesIn a skillet put 1 TBSP olive oil, mince the shallot and dried tomatoes, add to the pan. Let cook over medium heat for 10 minutes, stirring occasionally |
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3
Done
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Prepare crab and combine ingredientsIf you use crab claws, break them with a nutcracker and extract the meat with a seafood fork or a toothpick. Place in a mixing bowl, grate the zest of a lime over crab meat. Add ½ tsp Espelette chili, cooked rice, shallot & tomatoes. Mix well |
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4
Done
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Prepare the sauceIn a saucepan, pour 150ml coconut milk, 1 TBSP tamari (or soy sauce) & ½ tsp Thai curry paste. Cook gently together for a couple of minutes, stir (coconut milk should not boil) |
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5
Done
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ServePour the sauce in 3 individual bowls and add the crab & rice mixture in the middle. Decorate with a small slice of lime |
