Entree: Marshall Islands – Coconut Crab (Island-style crab cooked in rich coconut milk with ginger, garlic, and local aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Additional 30 min

Total 1 hr 1 min

Ingredients

- 1 whole coconut crab, cleaned and cut into pieces, approx. 2.5 lb (1.1 kg) usable meat
- 2 tbsp (30 ml) coconut oil or neutral oil
- 1 medium shallot, thinly sliced, about 2 oz (60 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 small fresh chili, sliced, about 5 g (adjust to taste)
- 2 cups (480 ml) full-fat coconut milk (fresh or canned)
- 1 cup (240 ml) young coconut water and scraped flesh, chopped
- 1 tbsp (15 ml) fish sauce or sea salt to taste
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 2 sprigs pandan leaf or 1 bay leaf (optional for aroma)
- 2 tbsp (30 ml) chopped fresh cilantro or local island herb for garnish
- Salt and freshly ground black pepper, to taste

Instructions

1. Rinse crab pieces and pat dry. Season lightly with salt and pepper.
2. Heat the coconut oil in a large heavy pot over medium heat. Add shallot and sauté until soft and translucent, about 4–5 minutes.
3. Add the garlic, ginger, and sliced chili; cook, stirring, for 1 minute until aromatic.
4. Stir in the turmeric and then add the coconut milk and young coconut flesh with its water. Bring to a gentle simmer.
5. Add the crab pieces to the simmering coconut broth, nestle pandan or bay leaf if using, and spoon sauce over the crab to cover as much as possible.
6. Cover and simmer gently for 12–16 minutes, turning the crab once halfway through, until the crab meat is opaque and cooked through.
7. Stir in fish sauce, lime juice, and sugar (if using). Taste and adjust seasoning with salt and pepper.
8. Remove pandan leaf or bay leaf. Garnish with chopped cilantro and serve immediately with steamed taro, breadfruit, or rice.