Coconut Crab

About This Recipe

The coconut crab (Birgus latro) is the world's largest land crab and a prized delicacy across Micronesia, Guam, and Palau. Traditionally steamed or boiled with minimal seasoning to let the sweet, coconut-flavoured meat shine, it is a ceremonial and festive food.

Ingredients

Serves 2

• 1 largecoconut crab (about 1–1.5 kg), humanely dispatched
• 1 tbspsalt
• 2 tbspfresh lemon juice
• 2 cupswater (for steaming)
• 2 tbspunsalted butter (optional, for serving)

Instructions

1. 1

   Prepare steamer

   Bring water to a boil in a large pot fitted with a steamer rack. Add salt to the water.

2. 2

   Steam crab

   Place crab in the steamer, cover tightly, and steam 20–25 minutes until the shell turns bright orange-red.

3. 3

   Rest

   Remove crab and rest 5 minutes to allow juices to settle.

4. 4

   Serve

   Crack claws and body. Squeeze lemon juice over the meat and serve with melted butter if desired.

Variations

• •

  Grill over coconut husk charcoal for a smoky flavour.

• •

  Marinate briefly in coconut milk before steaming.

Storage

Best eaten immediately; refrigerate cooked meat up to 1 day.

Frequently Asked Questions