Coconut Crab in Coconut Sauce
A festive island-style crab dish in which sweet crab is first simmered until tender, then finished in a rich coconut sauce sharpened with lime.
Prep
25m
Cook
55m
Serves
4
Regional versions
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- Niue
- Vanuatu
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1kgCoconut Crab (legally sourced, cleaned, and cut into serving pieces)
- 400mlCoconut Cream
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 20mlCoconut Oil
- 10gSalt
- 200mlWater
- 30mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the coconut oil in a pot over medium heat. Add the onion and cook until softened, then stir in the garlic.
- 02
Add the coconut crab and salt and cook briefly until the shell is hot and fragrant.
- 03
Pour in the water, cover, and simmer until the crab is nearly tender.
- 04
Stir in the coconut cream and continue cooking at a gentle simmer until the sauce thickens slightly and the coconut crab reaches 63°C (145°F) in the thickest meat.
- 05
Remove from the heat and stir in the lime juice.
- 06
Let the dish stand briefly, then serve with plenty of sauce.
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