Crab Vakasoso, Crab In Coconut Cream Recipe is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.
If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.
Ingredients:
- 2 can coconut cream (or 2 grated coconut finely squeezed)
- 1/2 cup cooked crab meat, shredded
- 1/4 cup chopped green onions
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Boil fresh crab in a pot for about 15 minutes.
- Peeled cooked crabs.
- In a bowl combine peeled crabs, green onions, lemon juice, salt, black pepper and coconut cream.
- Using half of a coconut shell, put all the combined ingredients in.
Related Recipes
Helpful Tips
- Use the freshest seafood you can get for the best flavor.
- Do not overcook the seafood or it can turn firm too quickly.
- Serve with simple sides so the main flavor stays clear.
FAQ
Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.
How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.
What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.
Popular Recipes
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 567 kcal |
| Fat | 33.3 g |
| Saturated Fat | 14.4 g |
| Carbohydrates | 112.4 g |
| Protein | 44.5 g |
| Sodium | 1409.3 mg |
| Cholesterol | 61.1 mg |
Cook Next
Leave a Reply