Polynesian Crab Skewers

Ingredients

In this Polynesian adaptation, we infuse the original Spanish Pincho de cangrejo with tropical flavors and ingredients commonly found in Polynesian cuisine. The marinade is enhanced with pineapple juice, soy sauce, and ginger, giving the dish a distinct Polynesian twist. Additionally, we incorporate colorful bell peppers to add a vibrant touch to the skewers, reflecting the tropical essence of Polynesian cuisine. We alse have the original recipe for Pincho de cangrejo, so you can check it out.

• 500g (1.1 lb) crab meat, cooked and shredded 500g (1.1 lb) crab meat, cooked and shredded
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, cut into chunks 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks 1 green bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the pineapple juice, soy sauce, ginger, and garlic.
2. 2.
   Add the shredded crab meat to the marinade and mix well. Let it marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated crab meat, pineapple chunks, and bell pepper chunks onto the soaked bamboo skewers, alternating between ingredients.
5. 5.
   Grill the skewers for about 5-7 minutes per side, or until the crab meat is heated through and slightly charred.
6. 6.
   Serve the Polynesian Crab Skewers hot and enjoy!

Treat your ingredients with care...

• Crab meat — Ensure the crab meat is cooked and shredded before marinating. If using fresh crab, steam or boil it until fully cooked, then remove the meat from the shells and shred it.
• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor. If unavailable, opt for a high-quality store-bought pineapple juice without added sugars.
• Ginger — Grate the ginger finely to release its flavors. If you prefer a milder ginger taste, reduce the amount used.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling prevents them from burning.
• Baste the skewers with the marinade while grilling for an extra burst of flavor.
• Serve the Polynesian Crab Skewers with a side of coconut rice for a complete tropical meal.
• If fresh crab meat is not available, canned crab meat can be used as a substitute.
• For a spicier kick, add a dash of chili flakes to the marinade.

Serving advice

Serve the Polynesian Crab Skewers as an appetizer or as part of a main course. Garnish with fresh cilantro leaves and a squeeze of lime juice for added freshness.

Presentation advice

Arrange the skewers on a platter, placing them diagonally for an appealing visual effect. Serve with a vibrant tropical fruit salsa on the side for an extra burst of color.