Coconut Crab | FoodieAtlas

Ingredients

2 large coconut crabs, cleaned and prepared (about 2 pounds or 900 grams each)
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1-inch piece of fresh ginger, minced
1 cup (240ml) coconut milk
1/2 cup (120ml) water or seafood stock
1-2 fresh chili peppers, sliced (optional, for heat)
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
Fresh cilantro or parsley (for garnish)

Instructions

Prepare the Coconut Crabs

Clean the coconut crabs thoroughly, removing any debris from the shell. If not already done, crack the crab shells to make the meat easier to access.

Cook the Coconut Crabs

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until translucent.

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Add the coconut milk and water (or seafood stock). Stir to combine.

Add the crab pieces to the pot, along with the sliced chili peppers (if using), soy sauce, lime juice, brown sugar, salt, and black pepper.

Bring the mixture to a gentle simmer. Cover the pot and cook for about 20-25 minutes, or until the crab meat is fully cooked and has absorbed the flavors. Stir occasionally.

Serve

Garnish with fresh cilantro or parsley before serving.