Coconut Stuffed Crab

Once I mastered making this dish I was hooked. The flavors get better the following day. I am sure if you love coconut crab this dish will be gone the day you make it. The ingredients are pretty simple.

you would need the following:

• about two cups lump crab meat / 16oz can of Phillips premium crab meat claw
• butter and lot's of it!
• minced onion [optional /use more or less depending on your preference]
• one clove garlic [optional/ adds flavor to dish]
• one 14oz can coconut milk
• kimchee base [optional]
• pepper
• local hot pepper [doni] for a spicy dish
• flour [just enough to make the mixture stick but not dry]
• organic shredded coconut unsweetened

Steps:

• saute minced onion and garlic in butter until soft. Set aside to cool
• open crab meat. add to bowl. add cooled sauteed onion
• add crab meat mixture and mix together 
• add flour to mixture. add enough flour to bind the crab meat
• add coconut milk enough to cover mixture but not watery
• add pepper or local hot pepper [doni] for a spicy dish
• add some kimchee base just enough to add light taste but not over powering the crab
• butter your containers
• add your crab meat mixture
• add left over coconut milk to pan. bring to a light boil add flour mixture and stir until thicken like light custard
• top crab meat with coconut custard
• add shredded coconut

Heat oven to 400 degrees. Place your crab meat dish on top of a cookie sheet. Add water enough to cover entire cookie sheet but not over flow. Heat until topping turns golden brown.

Enjoy!