Coconut Crab in Bibb Lettuce Wraps


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

Appetizer / Entrée
Year Round
  • Prep Time:
    5 mins
  • Cook Time:
    30 mins
  • Ready In:
    5 mins


  • 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

Preparation Directions

  1. In a 3 qt. Color enamel Dutch oven combine coconut milk, cinnamon stick, star anise, chile flakes, cilantro, lime zest and juice, and sugar. 
  2. Boil, reduce heat to medium-low and simmer 30 minutes. Strain. Cool to room temperature. 
  3. Put crab in a large mixing bowl. Season with salt and pepper. 
  4. Add coconut milk mixture. 
  5. Toss gently, add green onions. Toss again, taking care not to break up crab. 
  6. Scoop into lettuce cups and serve.

Suggested Cookware