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Coconut crab rice
- Janine Ratcliffe
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
0 reviews
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Delicate white crab meat is uplifted with fresh, zingy Thai flavours. If you’re using a large tin of coconut milk, freeze the leftovers for another time
Gluten free
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Try our recipe for coconut crab rice, then try our crab toasts, crab and prawn cocktail rolls, Grenadian crab back and crab mac ’n’ cheese. Now try more crab recipes.
Coconut crab rice recipe
Ingredients
Nutrition
-
150g jasmine rice
-
200ml coconut milk
-
1 lemongrass stalk
woody outer layers removed, finely chopped
-
2 spring onions
chopped
-
100g white crab meat
SAUCE
-
2 tsp grated ginger
-
½ red chilli
chopped
-
½ garlic clove
crushed
-
2 spring onions
chopped
-
1 lime
juiced
-
1 tbsp fish sauce
-
1 tsp caster sugar
-
Handful coriander
chopped, plus extra to serve
Nutrition: per serving
- kcal537
- fat18.1g
- saturates14.9g
- carbs75.4g
- sugars6.2g
- fibre1.1g
- protein17.8g
- salt1.9g
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Method
-
step 1
Rinse and wash the rice in a few changes of water then drain well. Put the rice in a pan with the coconut milk and 100ml of water. Stir in the lemongrass and spring onions, and season with salt. Bring to a simmer then turn down the heat, cover and cook for 15 mins. Turn off the heat and leave to sit for 5 mins.
-
step 2
While the rice is cooking, mix together the sauce ingredients, then toss with the crab meat.
-
step 3
Divide the rice between plates, top with the dressed crab meat and sprinkle over the extra coriander.
Discover more rice recipes.
Authors
Janine RatcliffeFood director
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