Our coconut crab recipe is a creamy blend of zest and spice. It complements Dungeness crab meat with the sweetness of coconut cream and apple, the tangy acidity of lime, heat from habanero pepper sauce, and the crunch of jicama and celery. This dish would make a delicious appetizer for a summer party or whenever you’re craving something easy and light to eat.
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Nutrition Facts
| Amount Per Serving | |
| Calories | 207 |
| Total Fat | 11g |
| Saturated Fat | 8.4g |
| Trans Fat | ND |
| Sodium | 509mg |
| Total Carbohydrate | 8g |
| Dietary Fiber | 1g |
| Total Sugars | 1.5g |
| Protein | 21g |
| Oxalate | 7.42mg |
| Salicylate | 0.13mg |
Compatible Diets
This recipe is compatible with the following diets:
- Gluten-free
- Dairy-free
- Pescatarian
- Paleo
- Keto/Low-carb
Health Benefits
This recipe is not only tasty, but it also features nutritious ingredients:
- Dungeness Crab: a great source of protein, omega-3 fatty acid, and vitamins which aid in muscle, heart, bone, joint, and heart health.
- Celery: contains lots of antioxidants, fiber, and vitamin K for digestive health, bone, and blood health.
- Granny Smith Apples: packed with fiber and antioxidants for gut health and immune support as well as anti-inflammatory properties.
Contains ingredients with these beneficial nutrients: angiogenic, antiangiogenic, mast cell stabilizing, microbiome supporting, and stem Cell boosting.
Full Recipe
Spicy Citrus-Coconut Crab Cocktail
4
servings30
minutes15
minutes207
kcal45
minutesOur coconut crab recipe is a creamy blend of zest and spice. It highlights dungeness crab meat with the sweetness of coconut cream and apple, the tangy acidity of lime, heat from habanero pepper sauce, and the crunch of jicama and celery. This dish would make a delicious appetizer for a summer party or whenever you’re craving something easy and light to eat.
Ingredients
1/4 c coconut cream concentrate*
1/4 c. water, purified, hot
3 T. lime juice, fresh-pressed
1/2 c. water, purified, cold
1/4 t. habanero pepper sauce
1/4 t. salt
1/8 t. white pepper, fresh ground
1 lb. dungeness crab meat, or lump
1/4 c. cilantro, fresh, leaves & stems, chopped*
1/2 c. jicama, peeled, julienned
1/2 c. celery, julienned
1/4 c. granny smith apple, cored, diced 1/4″ (0.64cm)
Directions
- MARINATE CRAB & ASSEMBLE COCKTAIL
- Whisk coconut crème concentrate & hot water in a bowl until thoroughly blended. Juice lime.
- Whisk in cold water & lime juice, add habanero sauce a little at a time to preference, and season with salt & pepper.
- Fold in crab meat & cilantro and marinate at room temperature for 15 min. Then place crab in a strainer and drain off marinade
- Meanwhile, chop cilantro, julienne jicama & celery, dice apple to 1/4″ and toss together.
- Divide the jicama slaw among serving dishes, top with crab meat, and serve immediately.
Tips & Tricks
- Using Dried & Fresh Herbs & Spices Interchangeably: Substitute using a ratio of 1 part dried, crushed to 3 parts fresh, minced. To calculate: divide fresh measurements by 3 or multiple dried measures by 3.
- Coconut cream concentrate: We source all our coconut products exclusively from Tropical Traditions.
