Chili Coconut Crab Rice

Servings

Maya Feller, MS, RD, CDN of Brooklyn-based Maya Feller Nutrition is a registered dietitian nutritionist, nationally recognized nutrition expert, and author of Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World (goop Press), (January 24, 2023). This recipe is reprinted with permission.

Coconuts are reminiscent of coastal Africa and okra is a staple vegetable as well, both boasting an array of health-supporting nutrients. The use of vadouvan curry imparts warm, sweet, and smoky notes all at once—while the crab brings the brine of the ocean. All of the components make for a nourishing and tummy-warming dish.

Ingredient Highlight: Botanically, okra is a fruit! It’s an excellent source of vitamins C and K as well as a good source of other vitamins, plant-based protein, and fiber. Current research has found that okra may help improve lipid profiles and blood sugars.

Ingredients

1 cup rice grits

2 tablespoons vadouvan spice blend

Kosher salt

3 tablespoons unsalted butter

1 pound unpasteurized jumbo lump carbmeat

4 tablespoons dried Aleppo pepper

½ cup Virgin Coconut Cooking Oil, Organic

¾ cup + ¼ cup for frying Avocado Cooking Oil in Glass Bottle

3 tablespoons Sesame Seeds, Organic & Raw

20 pieces thinly sliced okra

2 scalions whites and greens, thinly sliced, for garnish

⅛ teaspoon freshly ground black pepper

Directions

Make the rice: Rinse the rice until starch runs through. In a pot, place the rice and cover it with water by at least 1 inch. Cook over high heat until the water boils, reduce to a simmer, cover with the lid, and cook for 14 to 15 minutes and check. Cook uncovered for an additional 3 minutes until the water is fully absorbed. Season with the vadouvan and salt to taste. Reserve, keeping it warm.
Make the crab: In a small pot, place the butter and ¼ cup of water and melt together, constantly whisking to emulsify. Add the crab to the pot and warm through until hot.
Make the chili oil: In a blender, place 3 tablespoons of the Aleppo, the coconut oil, and ½ cup of the avocado oil. Blend for about 60 seconds, until fully incorporated. Add the remaining Aleppo and the sesame seeds. Blend for an additional 30 seconds, then set aside.
Make the okra: Place the sliced okra in a heavy-bottomed medium skillet over high heat with avocado oil and fry for about 15 minutes, continuously stirring, or until crispy. Take care not to burn the okra. Set aside on a towel-lined pan to absorb the excess oil.
To serve, place the rice on the bottom of each bowl. Gently spoon the crab across the top of the rice. Garnish with scallions and chives. Stir the chili oil and lightly dress the crab with oil. Place the okra sporadically across the top of the crab. Season with salt to taste and pepper.