Coconut Crab Feast

About This Recipe

The coconut crab (Birgus latro) is the world's largest land invertebrate and a treasured delicacy on Nauru. Traditionally harvested at night, the crab is steamed over coconut husks and served with freshly pressed coconut milk. Every part of the crab is savoured, especially the rich fat stored in its abdomen, which carries a distinctly nutty coconut flavour absorbed from a lifetime of eating coconut palms. This feast-day recipe honours that tradition with minimal seasoning so the natural sweetness of the crab shines through.

Ingredients

Serves 4

• 1 largecoconut crab, cleaned (about 1.5 kg)
• 400 mlfresh coconut milk
• 3 clovesgarlic, crushed
• 1 tspsea salt
• 2 stalkslemongrass, bruised
• 1 wholefresh coconut, halved (for steaming vessel)

Instructions

1. 1

   Prepare the crab

   Humanely dispatch the crab by chilling in the freezer for 30 minutes. Split in half along the midline and remove the stomach sac. Rinse under cold water.

2. 2

   Build the steamer

   Pour coconut milk into the bottom of a large pot. Add garlic, lemongrass and salt. Place a steaming rack over the liquid.

3. 3

   Steam

   Lay the crab halves cut-side up on the rack, pour a little coconut milk over the exposed flesh. Cover tightly and steam over medium heat for 35–40 minutes until the shell is bright orange and the flesh is opaque.

4. 4

   Serve

   Transfer to a large platter. Spoon the fragrant coconut cooking broth over the crab as a sauce. Serve with steamed white rice and lime wedges.

5. 5

   Eat communally

   Use a heavy mallet or the back of a cleaver to crack the claws at the table. The fat-rich abdomen is considered the choicest morsel — share it with the guest of honour.

Variations

• •

  Substitute with large blue swimming crabs if coconut crab is unavailable.

• •

  Add chilli flakes to the broth for heat.

Storage

Best eaten immediately. Leftover crab meat keeps refrigerated for 1 day.

Frequently Asked Questions