Entree: Niue – Niuean Coconut Crab (Traditional Niuean dish of crab meat simmered in rich coconut milk with island aromatics and greens)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
18 min
Additional
30 min
Total
50 min
Ingredients
- 2 whole coconut crabs, cooked, meat removed, approx. 1 lb (450 g) usable crab meat (or 1 lb / 450 g fresh crab meat)
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, finely sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh grated ginger
- 1–2 small red chiles, thinly sliced (adjust to taste)
- 1 cup (240 ml) coconut milk (from a can)
- 1 cup (240 ml) coconut cream (or additional coconut milk for a lighter sauce)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) lime zest
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 cup (packed) (60 g) chopped taro leaves or substitute baby spinach if taro leaves unavailable
- 2 tbsp (30 ml) chopped fresh cilantro or chopped spring onion for garnish
- 1 tbsp (15 ml) toasted grated coconut for garnish (optional)
Instructions
1. If crab meat is raw, briefly sauté in 1 tbsp (15 ml) coconut oil over medium heat just to set the flesh, about 2 minutes, then remove and set aside. If using pre-cooked crab, skip this step.
2. In a wide skillet or shallow pot, heat remaining 1 tbsp (15 ml) coconut oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5–7 minutes. Add garlic, ginger, and sliced chiles and cook 1–2 minutes until fragrant.
3. Pour in the coconut milk and coconut cream, stirring to combine. Bring to a gentle simmer, then add the lime juice, lime zest, salt, and pepper. Simmer uncovered for 5 minutes to slightly thicken.
4. Stir the crab meat into the coconut sauce and add the chopped taro leaves or spinach. Gently simmer for 4–6 minutes until the greens wilt and the crab is heated through and infused with the sauce. Taste and adjust seasoning.
5. Serve hot with boiled taro, cassava, or steamed rice. Garnish with chopped cilantro or spring onion and a sprinkle of toasted grated coconut if desired.
