Te Kabara

Bring a very large pot of well-salted water to a vigorous rolling boil.

Place the coconut crab into the boiling water head first. Cover and boil for fifteen minutes per kilogram of weight.

Remove crab from water with tongs and let cool enough to handle safely for about ten minutes.

Crack the large claws and legs with a mallet or heavy knife handle to expose the dense white meat inside.

Scoop out the rich abdominal fat, which is considered the greatest delicacy and has an intensely coconut-like flavor.

Serve with lime halves and coconut cream for dipping alongside boiled breadfruit.