Recette des Crabes au lait de Coco, Île Sainte Marie, Madagascar

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining a coconut flavor.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers similar heat with fewer calories.

scallions

🥗Healthier: chives

💰Cheaper: onion tops

Chives provide a similar flavor profile.

Clean crabs thoroughly under running water.

Crack the claws of the crabs to allow flavors to penetrate.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in chopped tomato and green chili; cook until tomatoes soften, about 5 minutes.

Pour in coconut milk and bring to a simmer.

Add crabs to the skillet, ensuring they are well coated in the sauce.

Season with salt, black pepper, and bay leaves; cover and cook for 15-20 minutes until crabs are cooked through.

Stir in lime juice and sugar to balance flavors; cook for an additional 2 minutes.

Garnish with chopped coriander and scallions before serving.

Cooking Techniques

Spice Level:

Allergens