Uga in Coconut CreamCoconut Crab

Name: Uga in Coconut Cream (Coconut Crab)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Coconut Crab; 140 g Onion (finely chopped); 12 g Garlic (finely chopped); 500 ml Coconut Milk; 6 g Salt; 2 g Black Pepper; 40 ml Lime Juice

Uga, the Niuean name for coconut crab, is gently warmed in a coconut-milk sauce with onion, garlic, and lime. This recipe assumes legally sourced, already cooked crab meat and does not instruct cooks to harvest or dress wildlife.

Prep

20m

Cook

20m

Serves

Regional versions

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Niue
Vanuatu

Estimated

Nutrition

Per serving

494kcal

Calories

34g

Protein

35g

Fat

13g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Crab

600g
Coconut Crab

Sauce

140g
Onion (finely chopped)
12g
Garlic (finely chopped)
500ml
Coconut Milk
6g
Salt
2g
Black Pepper
40ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Cook the onion in a pot over medium heat until softened, then add the garlic and stir until fragrant.
02
Pour in the coconut milk, add the salt and black pepper, and bring the sauce to a very gentle simmer.
03
Add the coconut crab to the sauce and warm it gently until heated through, taking care not to boil the meat hard.
04
Stir in the lime juice just before serving.

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