Entree: Solomon Islands – Mud Crab (Whole mud crab cooked in a savory coconut and spice sauce)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 18 min

Total 30 min

Ingredients

- 2 whole mud crabs, approx. 1 lb (450 g) each, cleaned and halved
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced — about 8 oz (225 g)
- 3 cloves garlic, minced — about 0.3 oz (9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 fresh red chilies, sliced (adjust to taste)
- 1 medium tomato, chopped — about 5 oz (140 g)
- 1 can (14 oz) (400 ml) coconut milk
- 1/2 cup (120 ml) water or light fish stock
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) sea salt, to taste
- 1 tsp (4 g) brown sugar
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (8 g) fresh cilantro or coriander leaves, chopped
- 2 scallions, sliced — about 1 oz (30 g)

Instructions

1. Rinse and pat the mud crab halves dry. Crack large claws slightly to allow flavors to penetrate.
2. Heat the vegetable oil in a large deep skillet or wok over medium-high heat. Add the onion and sauté until softened and translucent, about 4–5 minutes.
3. Add the garlic, ginger, and sliced chilies and cook until fragrant, about 1 minute. Stir in the chopped tomato and cook until it breaks down, about 3 minutes.
4. Pour in the coconut milk and water or stock, bring to a gentle simmer, and stir in the fish sauce and brown sugar.
5. Add the crab halves to the pan, spooning sauce over them to submerge as much as possible. Cover and simmer gently for 10–12 minutes, turning once, until the crab meat is opaque and cooked through.
6. Uncover and simmer 2–3 more minutes to slightly thicken the sauce. Taste and adjust seasoning with more fish sauce, salt, or sugar as needed.
7. Remove from heat, stir in lime juice, and sprinkle with chopped cilantro and sliced scallions. Serve hot with steamed rice or flatbreads.