Crab

Half-Cut Crab is a popular seafood choice, especially among tourists visiting coastal areas where fresh options are more readily available. This type of seafood can be prepared in various ways, depending on personal preference. A Malagasy recipe highlights crabs accompanied by coconut milk, showcasing another beloved product in Madagascar.

Crab Accompanied by Coconut Milk Prepared in the “Malagasy” Way

Recipe for 4 People:

Preparation Time: 30 minutes
Cooking Time: 30 minutes

Ingredients:

1 liter of coconut milk
1 kg of crabs (fresh or frozen)
Half a spoonful of turmeric
3 tomatoes
2 to 3 onions
3 to 4 stalks of chives
5 cloves of garlic
1 piece of ginger

Preparation:

If using thawed crabs, allow them to thaw first.
Break the shells and claws of the crabs with a meat hammer, tongs, or nutcracker to allow the sauce to soak into the meat, enhancing the flavor and making it easier to enjoy.
Prepare the sauce ingredients by slicing the onions, chopping the chives, dicing the tomatoes into small cubes, and grating the ginger and garlic cloves.
Heat a little oil in a pot over low heat, then scorch the ginger and grated garlic with the onions until golden brown.
Add the tomatoes, half of the spring onions, and turmeric to the pot, cooking for ten minutes on low heat.
Pour in the coconut milk, stirring until you achieve a smooth and homogeneous sauce.
Add the crabs to the sauce, cooking for about ten minutes, then turn them over to ensure even cooking.
Serve the crabs in coconut milk hot with white rice, using the rest of the chives for decoration.