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Coconut Crab

Coconut Crab
Tuvalu
⏱ — min. Serves: —

Ingredients

  • 2-3 coconut crabs (about 2-3 lbs each), cleaned and cut into large pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 2 cups (480 ml) coconut milk
  • 1 cup (240 ml) water
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro or parsley, chopped (for garnish)
  • Cooked rice (for serving)

Instructions

Prepare the Crab

Clean the coconut crabs thoroughly and cut them into large pieces. Set aside.

Cook the Aromatics

In a large pot or skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and ginger and cook for another minute.

Add Spices and Coconut Milk

Add the ground turmeric, ground cumin, salt, and black pepper to the pot. Stir well to combine.

Pour in the coconut milk and water, stirring to create a flavorful sauce.

Cook the Crab

Add the crab pieces to the pot, ensuring they are submerged in the coconut milk mixture.

Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Simmer for about 20-30 minutes, or until the crab is cooked through and the flavors are well combined.

Finish with Lime Juice

Stir in the lime juice and adjust the seasoning with more salt and black pepper if needed.

Serve

Transfer the coconut crab to a serving dish.

Garnish with chopped fresh cilantro or parsley.

Enjoy your meal!