Crab and coconut risotto

Name: Crab and coconut risotto (Arroz de cangrejo y coco)
Cuisine: Venezuelan
Ingredients: 15 ml/1 tbsp salt; 15 ml/1 tbsp crab boil seasoning (see Cook’s tip); 4-6 crabs; 600 g/1 lb 6 oz/3 cups long grain rice; 3 culantro leaves or coriander (cilantro) sprig, chopped; 3 culantro leaves or coriander (cilantro) sprig, chopped; 475 g/16 fl oz/2 cups coconut milk

Arroz de cangrejo y coco

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This light, creamy concoction of crab and coconut milk is very popular on the Pacific coast. To kill a crab or lobster quickly and humanely, hold it belly up on a board. Quickly push a large, sharp knife into the head between the eyes.

Ingredients

15 ml/1 tbsp salt
15 ml/1 tbsp<

Americas
Colombia
Venezuela
Side dish
Fish course
Pescatarian
Gluten-free
South America

Method

Put 2 litres/3½ pints/8 cups of water into a large pan, add the salt and seasoning and bring to the boil over high heat. Wrap the crab boil seasoning in a square of muslin (cheesecloth), tie securely and drop into the cooking water.
Add the crabs,