Crab in coconut sauce

Name: Crab in coconut sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mozambique
Ingredients: 1.6 kg of already cooked crab pieces, yielding 800 g of edible meat without shell; 400 ml of full-fat, unsweetened coconut milk; 200 g of ripe tomatoes, finely diced; 150 g of onion, finely sliced; 15 g of garlic, chopped; 20 g of fresh ginger, grated; 10 ml of vegetable oil; 30 ml of lime juice; 15 g of fresh coriander, washed and chopped; 2 g of salt

Already cooked crab, gently reheated in a sauce of coconut milk, tomatoes and ginger. This family-style preparation inspired by Mozambique’s coastal flavours seeks a balance of richness, freshness and sea flavour.

Ingredients

1.6 kg of already cooked crab pieces, yielding 800 g of edible meat without shell
400 ml of full-fat, unsweetened coconut milk
200 g of ripe tomatoes, finely diced
150 g of onion, finely sliced
15 g of garlic, chopped
20 g of fresh ginger, grated
10 ml of vegetable oil
30 ml of lime juice
15 g of fresh coriander, washed and chopped
2 g of salt

Preparation

Buy already cooked crab from a reliable seller, kept continuously refrigerated. Reject any product with uncertain storage, an abnormal smell or damaged packaging. Transport it chilled and keep it at 0–4°C until preparation. This recipe reheats cooked crab: it does not describe cooking raw shellfish.

On a clean board reserved for cooked foods, open the pieces and carefully remove the meat. With clean fingers, check for small shell fragments without crushing the fibres. Weigh out 800 g of meat and return it to the refrigerator while preparing the sauce. Then clean the equipment and your hands.

Prepare the vegetables, ginger and garlic before turning on the heat. Reserve the lime juice and coriander separately for finishing. Stir the coconut milk in its container to combine the creamy and liquid parts; this homogenisation will give an even sauce without having to add more fat.

Heat the oil in a wide sauté pan over medium heat. Add the onion and soften for 5 min, stirring to avoid excessive browning. Stir in the garlic and ginger, then continue for 1 min. Their fragrance should become distinct, but the garlic must not brown or introduce bitterness.

Add the tomatoes and salt. Cook for 4 min, lightly crushing the dice with a spatula to release their juice. Pour in the coconut milk, mix and maintain a gentle simmer for 4 min. Scrape the sides of the pan; avoid a fierce boil that would concentrate the sauce too quickly.

Fold in the cold meat and spread it through the sauce without breaking it into crumbs. Reheat gently for about 6 min, turning the pieces carefully. Use a clean thermometer to check that the centre reaches 74°C. Extend the time if necessary until this temperature is reached, even beyond the suggested time; merely warming it is not enough.

Remove the pan from the heat as soon as the crab is thoroughly reheated. Stir in the lime juice, then the coriander. Taste the sauce with a clean spoon before adjusting the seasoning: the crab may already be salty. Keep a loose, coating consistency rather than a tight reduction that would make every bite heavy.

Serve immediately on warm plates, distributing meat and sauce evenly. If a portion is to be kept, quickly place it in a shallow container and refrigerate it at 0–4°C within 2 h. Do not leave the pan cooling on the table for a long time, and do not mix leftovers with fresh portions.