Reviews        Add Rating & Review

Back to Steamed Crabmeat and Coconut Milk Custards All Reviews for Steamed Crabmeat and Coconut Milk Custards - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Steamed Crabmeat and Coconut Milk Custards Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 2/3 cups canned unsweetened coconut milk 3 lemongrass stalks, bottom 8 inches only, crushed and coarsely chopped 2 tablespoon plus 2 teaspoons coarsely chopped peeled fresh ginger 1 cup loosely packed cilantro leaves and stems, plus leaves for sprinkling 6 large egg yolks, lightly beaten 3/4 teaspoons coarse salt 1/8 teaspoon freshly ground pepper 1/4 pound lump crabmeat, picked over and patted dry with paper towel Crisp toasts or crackers, for serving

Gallery Steamed Crabmeat and Coconut Milk Custards

Recipe Summary Servings: 4

Steamed Crabmeat and Coconut Milk Custards

Steamed Crabmeat and Coconut Milk Custards

Steamed Crabmeat and Coconut Milk Custards

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 2/3 cups canned unsweetened coconut milk 3 lemongrass stalks, bottom 8 inches only, crushed and coarsely chopped 2 tablespoon plus 2 teaspoons coarsely chopped peeled fresh ginger 1 cup loosely packed cilantro leaves and stems, plus leaves for sprinkling 6 large egg yolks, lightly beaten 3/4 teaspoons coarse salt 1/8 teaspoon freshly ground pepper 1/4 pound lump crabmeat, picked over and patted dry with paper towel Crisp toasts or crackers, for serving

Directions

Bring coconut milk, lemongrass, ginger, and cilantro to a simmer in a small saucepan over medium-high heat. Remove from heat; let stand 1 hour.

Pour through a fine sieve into a medium bowl; discard solids. Whisk in egg yolks, salt, and pepper. Ladle into four 8-ounce, 2-inch-high ramekins. Divide crabmeat evenly among ramekins; sprinkle each with 3 or 4 cilantro leaves.

Fill a large pot fitted with a round wire rack or a steamer insert with enough water to just come up to rack. Bring water to a simmer over medium-high heat. Carefully place ramekins in steamer; cover pot. Steam custards over medium heat, checking occasionally to make sure water doesn’t completely evaporate, until just set, 18 to 25 minutes. Place each custard on a saucer. Serve immediately with crisp toasts or crackers.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Steamed Crabmeat and Coconut Milk Custards

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Steamed Crabmeat and Coconut Milk Custards

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest