Entree: Papua New Guinea – Northern Culinary Region – Coconut Crab (Crab simmered in rich coconut milk with island aromatics)

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 10 min

Cook 20 min

Total 30 min

Ingredients

- 2 whole mud crabs, cleaned and halved, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, finely chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric
- 1–2 small red chilies, minced (approx. 10–20 g) or to taste
- 2 cups (480 ml) full-fat coconut milk
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) coconut cream (optional, for extra richness)
- 2 tbsp (8 g) fresh cilantro or local herb, chopped

Instructions

1. Rinse and pat dry the halved crabs; crack claws slightly so coconut sauce can penetrate. Season lightly with 1/2 tsp salt and 1/4 tsp pepper.
2. Heat oil in a large wide skillet or pot over medium heat. Add onion and sauté until translucent, about 4–5 minutes. Add garlic, ginger, turmeric, and chilies; cook 1–2 minutes until fragrant.
3. Pour in coconut milk and bring to a gentle simmer. Stir in fish sauce and the remaining 1/2 tsp salt. Taste and adjust seasoning.
4. Add the crab pieces to the simmering coconut sauce, nestling them into the liquid. Cover and simmer gently for 10–12 minutes, turning once, until crab meat is opaque and cooked through.
5. Remove the lid, stir in lime juice and coconut cream if using. Simmer uncovered 2–3 minutes to thicken the sauce slightly.
6. Finish with chopped cilantro, adjust salt and pepper if needed, and serve hot with steamed rice or boiled cassava.