16.4.08

My Crab and Squash Tidbits

Here's a squash recipe I tweaked to fit into my newly designed wellness menu:

3 cups peeled and cut tidbit sized squash
green chilies
1 1/2 cups of coconut milk
4 regular sized blue crabs steamed, (Remove claws, and slice each crab in to two, set aside)
2 small dried bayleaf
1/2 tsp cumin
1 small onion quartered
5 cloves of pounded garlic
2 tbsps vegetable oil
5 cloves of pounded garlic

On low heat, saute garlic on vegetable oil, then add onions. Add the 3 cups of squash. When squash is half-cooked, add crabs. Stir often to avoid veggie burning. Add bayleaf, salt, cumin and coconut milk. Cook until coconut begins to oil and curdle. Add green chilies.

Serve hot.
Serves 4.

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