Ingredients

• 4 garlic cloves, pressed
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 2 cooked Dungeness crabs (4 1/2 pounds total), cleaned, cracked, each cut into 8 pieces
• 5 dried chiles de árbol*
• 8 whole black peppercorns
• 5 whole cloves
• 1 teaspoon coriander seeds
• 1 teaspoon aniseed
• 1 teaspoon cumin seeds
• 1/2 cinnamon stick
• 1/8 teaspoon ground nutmeg
• 1 cup unsweetened shredded coconut**
• 1/4 cup vegetable oil
• 2 1/2 cups finely chopped onions
• 1 cup canned unsweetened coconut milk**
• 1/2 cup water
• Lime wedges
• Steamed rice

Browse by ingredient

Instructions

1. Mix garlic, 1 teaspoon salt, and turmeric in bowl. Place crab on rimmed baking sheet; smear garlic mixture over. Cover; chill 2 hours.
2. Heat medium skillet over medium heat. Add chiles and next 7 ingredients; stir until toasted, about 3 minutes. Transfer to spice grinder; cool. Add coconut to skillet and stir until light brown, about 5 minutes; cool. Add 1/3 cup coconut to spices in grinder; blend well. Add remaining coconut, 1/3 cup at a time, grinding finely.
3. Heat oil in large deep skillet over medium heat. Add onions; saute until golden, about 20 minutes. Add crabs and coconut-spice mixture; reduce heat to low. Cook until heated, tossing with tongs, about 5 minutes. Add coconut milk and 1/2 cup water; bring to simmer. Cover; simmer 15 minutes, turning often. Transfer crab to platter. Serve with lime wedges and rice.
4. *This bright red chile is available at some supermarkets, specialty foods stores, and Latin markets. **Sold at some supermarkets, specialty foods stores, and natural foods stores.
5. *This bright red chile is available at some supermarkets, specialty foods stores, and Latin markets.
6. **Sold at some supermarkets, specialty foods stores, and natural foods stores.