Mangrove Crab with Taro

About This Recipe

Palau's extensive mangrove systems are home to large mud crabs (Scylla serrata) that are second only to coconut crab in prestige. They are steamed simply to preserve their sweet, briny flavour and served on a bed of coconut taro — the two together making a complete and deeply satisfying meal. The crab juices drip into the taro below, creating an impromptu sauce of extraordinary flavour.

Ingredients

Serves 2

• 2 largelive mud crabs (400–500 g each)
• 600 gtaro, peeled and cubed
• 300 mlcoconut milk
• 3 clovesgarlic
• 1 tspsalt
• 2 tbsplime juice

Instructions

1. 1

   Cook taro

   Boil taro in salted water 20 minutes until tender. Drain, return to pot with coconut milk and garlic. Simmer 8 minutes. Season with salt.

2. 2

   Prepare crabs

   Dispatch the crabs humanely, tie the claws. Rinse well.

3. 3

   Steam crabs

   Place on a steaming rack above simmering water. Cover and steam 15 minutes until shells turn bright orange.

4. 4

   Plate and serve

   Spoon creamy taro onto plates. Set the steamed crab on top. Drizzle lime juice over the crab and serve.

Variations

• •

  Add chilli and spring onion to the steaming water for aromatics.

• •

  Use boiled cassava instead of taro.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Eat immediately. Crab is best fresh.

Frequently Asked Questions