Wednesday, July 20, 2005


Dip crispy plantain
chips in coconut crab

This dish was prepared by chefs from Brew Moon Restaurant and Microbewery on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Coconut Crab with Plantain Chips

1 pound crab meat
1 jalapeño pepper, minced
2 tablespoons minced scallions
1 tablespoon minced ginger
1 tablespoon finely grated Parmesan cheese
1 tablespoon Dijon mustard
3/4 cup coconut milk
1/2 cup mayonnaise
Juice of 1 lime
2 tablespoons toasted coconut
» Plantain Chips
1 plantain, peeled
Vegetable oil, for deep frying
Salt and pepper, to taste

Preheat oven to 350 degrees.

Combine crab, jalapeño, scallions, ginger and Parmesan.

Combine mustard, coconut milk, mayonnaise and lime juice; fold into crab mixture. Top with toasted coconut. Bake 10 minutes, until golden brown and hot.

To make Plantain Chips: Heat oil to 350 degrees. Cut plantain into 1/8-inch slices. Deep-fry pieces until golden. Remove and season with salt and pepper. Serve with crab.

Nutritional information unavailable.

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