A coconut crab dish has long been the perfect way to celebrate the holiday season.
Here’s how to make the perfect crab pie.
Find your favorite coconut.
Coconut is one of the most popular tropical fruits.
If you love coconut, you should find one with a thick, fleshy, and sweet shell.
This helps the dish keep its texture and texture characteristics.
Wash the crab and put it in a pot with the coconut milk and spices.
Add the water to the crab, cover it, and let it cook for five minutes, stirring occasionally.
When it’s done cooking, remove it from the pot and place it in the fridge to chill.
Cut into bite-sized pieces.
Place them in a bowl with the chopped herbs and spices and set aside.
Cut a piece of coconut into pieces that are about 3 inches across.
Heat up the coconut oil in a large pot or frying pan over medium heat.
Add a few pieces of crab, and cook until they’re golden brown.
Place a lid on the pot, and add about 1/4 cup of the crab broth to the pot.
Add some more crab broth, coconut milk, and seasoning to taste.
(The crab broth should taste like a sweet, creamy broth.)
Place the lid back on the stove and add another 1/2 cup of crab broth and coconut milk to the pan.
Add more crab and cook for another 2 minutes.
Serve with a lime wedge.
Serve the crab pie with a scoop of sour cream, a scoop or two of honey, and a dollop of butter.
This is a great dessert, as well.