Caribbean Coconut Crab Recipe #261120
Serve with a green salad over rice.
20 min | 5 min prep
SERVES 4 -6
- 1 1/2 lbs crabmeat
- 2 cups coconut milk
- 1 teaspoon mashed garlic
- 1 green bell pepper
- 1/2 teaspoon cilantro, chopped
- 1 medium red onion, finely chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1 pinch ground black pepper
- salt
- Season crab meat with garlic and herbs, cover and marinade in fridge for at least 1/2 hour.
- Add the remaining ingredients put in a pot over low heat and cook until half the liquid has evaporated.
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5 stars