Entree: Vanuatu – Coconut Crab (Braised coconut crab cooked in rich coconut cream with ginger, lime, and island herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 20 min

Total 50 min

Ingredients

1 whole coconut crab, cooked and picked; approx. 2 lb (900 g) usable cooked meat (estimated edible portion: 900 g)
2 tbsp (30 ml) coconut oil
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp (15 ml) grated fresh ginger
2 red chilies, sliced (adjust to heat preference)
14 oz (400 ml) coconut cream
1 cup (240 ml) coconut milk
2 tbsp (30 ml) fresh lime juice
1 tsp (5 g) sea salt, plus more to taste
1/2 tsp (2 g) freshly ground black pepper
2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
1/4 cup (15 g) chopped fresh cilantro
2 cups (400 g) cooked taro, cassava, or steamed white rice for serving
Lime wedges for serving

Instructions

1. If starting with a live or whole uncooked coconut crab, roast or steam until cooked through (roast at 400°F / 200°C for 20–30 minutes depending on size), then allow to cool and pick the meat from the claws and body; reserve shells for presentation if desired.
2. Heat the coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
3. Add the minced garlic, grated ginger, and sliced chilies; cook 1–2 minutes until aromatic.
4. Pour in the coconut cream and coconut milk; stir to combine and bring the mixture to a gentle simmer.
5. Add the picked coconut crab meat, lime juice, thyme, salt, and pepper. Reduce heat to low and simmer gently for 8–10 minutes so the crab absorbs the flavors and the sauce thickens slightly.
6. Taste and adjust seasoning with additional salt or lime as needed. Stir in chopped cilantro just before removing from heat.
7. Serve the braised coconut crab hot over cooked taro, cassava, or steamed rice with lime wedges on the side.