Coconut Crab in Bibb Lettuce Wraps


Recipe Courtesy of  Chef Drew Dzejak, The Grill Room, New Orleans, LA

Makes 6 Servings

  • 3 cups coconut milk
  • 1 cinnamon stick
  • 2 star anise
  • 1 tablespoon chile flakes
  • 4 sprigs cilantro
  • zest and juice of 2 limes
  • 3 tablespoons sugar
  • 2 pounds jumbo lump Gulf crabmeat, picked over
  • salt and freshly ground black pepper to taste
  • 4 green onions, sliced into thin rings
  • 12 Bibb lettuce leaves

Coconut Crab in Bibb Lettuce Wraps


Click for Video of Cooking Demonstration


In a small saucepot combine coconut milk, cinnamon stick, star anise, chile flakes, cilantro, lime zest and juice, and sugar.
Boil, reduce heat to medium-low and simmer 30 minutes. Strain. Cool to room temperature.

Put crab in a large mixing bowl. Season with salt and pepper.
Add coconut milk mixture. Toss gently, add green onions.
Toss again, taking care not to break up crab. Scoop into lettuce cups and serve.

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