Coconut Crab Custard Cakes with Chili Coulis

Sep 15, 2007 by GodsMullet | 0 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 1

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2/3 cup Crab
1/2 cup Rice Vermicelli
1/3 cup Coconut Milk
Coconut Flakes
Nuoc Mam (Fish Sauce)
3 Eggs (beaten)
1 Haus Cucumber
Chili Paste
Curry Powder
Fresh Basil Leaves
Melted Butter

(Additional ingredients listed in recipe below).

Step 1

Chop up the cilantro and julienne the cucumber. Shell and slice the crab into small pieces. Reserve the juice for the coulis. Cook the vermicelli for 3 minutes in boiling water, then drain. Preheat oven to 425F. Mix the crab meat, coconut milk, eggs, curry, nuoc mam, cilantro, cucumber, chili paste, and coconut flakes.


Step 2

Brush the inside of some small ramekins with the butter and lay a basil leaf at the bottom. Form little nests in the bottom of the ramekins with the vermicelli.


Step 3

And pour the crab mixture over the top of it. Bake in a bain-marie for about 15 minutes or until golden on top. Remove from the ramekin and serve with some toasted coconut flakes over the top and the Chili Coulis.


Step 4

Making the Chili Coulis: Ingredients: 1 cup Seafood Stock 1 Ancho Chili Pepper 1/2 Red Onion 1/3 cup Sugar 3 tbsp Soy Sauce 3 splashes Nuoc Mam Crab Juice (left over from the cakes) Ginger (minced) 3 Tsien Tsien Peppers 1/4 cup diced Pineapple Crush the ancho and the tsien tsiens with a mortal and pestle until finely ground.


Step 5

Mix all the ingredients together and bring to a simmer.


Step 6

Let cool, and puree until thick.


Step 7

Serve your Coconut Crab Custard Cakes with Chili Coulis.

Now that you have learned how to make coconut crab custard cakes with chili coulis, please be sure to view these other seafood recipes. Also, you will love these American recipes.


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