King crab pina colada with rum pineapple chutney

By Spencer Watts
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Coconut battered king crab:

  • 2.3 kilograms of pre-cooked king crab legs
  • 2/3 cup (160 milliliters) all-purpose flour
  • 1/2 cup (120 milliliters) corn starch
  • 1 egg
  • 1 cup (240 milliliters) cold soda water
  • Pinch of salt
  • 2 cups (480 milliliters) unsweetened coconut flakes
  • Oil, for frying

Rum pineapple chutney:

  • 1 ripe pineapple, peeled and chopped into ½-inch cubes
  • 1/2 red onion, chopped
  • 1/4 cup (60 milliliters) dark rum
  • 1 chili pepper, seeded and chopped
  • 2 red pepper, chopped
  • 2 tablespoons (30 milliliters) Thai basil leaves, chopped
  • Pinch of salt


  1. Remove meat from King Crab legs, and pat dry.
  2. Make tempura batter by mixing flour, corn starch, egg and soda water together until mixture is lump-free.
  3. Dunk the crab meat into tempura batter, and then roll in the coconut flakes until they are nicely coated.
  4. Heat frying oil to 375F (190C).
  5. Fry the battered king crab legs for three to four minutes, or until golden brown.
  6. Remove from the oil, and place on a paper towel to drain excess oil.

Rum pineapple chutney:

  1. Heat a cast iron skillet over medium heat.
  2. Add pineapple and onions and cook for three minutes.
  3. Deglaze with dark rum, and let alcohol evaporate for one to two minutes.
  4. Add coconut milk and bring to a boil. Once boiling, allow to reduce.
  5. Add red and chili peppers, and continue reducing until liquid is fully evaporated and pineapple is soft.
  6. Remove from the heat.
  7. Once it has cooled down, add in the Thai basil leaves.


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