My incurable "crab mentality" continues ....

Just doing that post yesterday about my love for crabs was enough for me to crave again for its succulent meat so I had to send someone to the store and get me some blue crabs to cook. I wish these bad boys were as big as the ones Anthony Bourdain feasted on in one of his "No Reservations" episode. Well, I can cook them in coconut milk at least. I would have loved to add some veggies but I don’t have any as this is a spur of the moment thing lol…...

Crabs In Spicy Coconut Milk

Ingredients:
6 pieces medium sized blue crabs
¼ cup spiced white vinegar or plain white vinegar
2 cloves of garlic, minced
1 medium onion chopped
1 tbsp ginger root sliced thinly and cut into strips
green chilies
habanero chilies
1 can Mae Ploy coconut milk –you can add another can if you want it saucy
1 tbsp vegetable or canola oilSalt to taste

Directions:
Wash the crabs thoroughly then season with salt
Put the crabs in a pot and drizzle with ¼ cup spiced white vinegar
Let cook on high heat for 10 minutes, covered to allow steam to cook the crabs
Meanwhile, on a separate wok or a medium size sauce pan, heat oil
Sauté onion, ginger root, and garlic till fragrant- the garlic last because it has a tendency to burn quick
Add the coconut milk- shake well before opening the can
Add salt to taste
Simmer for five minutes then add the crabs- make sure they’re not crowding one another
Cook on medium heat till coconut milk is bubbly. Do not cover or your coconut milk will curdle. Occasionally scoop the coconut milk over the crabs so each one covered with the cream
Add the chilies and you can sprinkle with chopped scallions.
You will know it’s ready by the smell of the coconut milk and that should be in fifteen minutes.
Serve hot with white rice.