Massive coconut crabs cooked in their own rich fat with coconut cream, yielding tender, sweet meat considered the ultimate Marshallese delicacy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: banana leaf platter
Garnishes: lime wedges, fresh herbs
Accompaniments: steamed rice, coconut sauce
Instructions
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1
Humanely dispatch the coconut crabs and clean thoroughly, reserving the fat from the body cavity.
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2
Separate the claws and legs from the body. Crack the claws gently to allow seasoning to penetrate.
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3
Place crab pieces in a large pot with coconut cream and reserved crab fat.
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4
Simmer over medium heat for 20-25 minutes until the meat is opaque and tender.
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5
Squeeze fresh lime juice over the cooked crab and season with salt.
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6
Serve on banana leaves with the coconut cream sauce pooled alongside.
Did You Know?
Coconut crabs can grow to over 1 meter in leg span and can crack open whole coconuts with their powerful claws.
Chef's Notes
Equipment Tips
- large pot
- tongs
- heavy knife
Garnishing
lime wedges, fresh herbs
Accompaniments
steamed rice, coconut sauce
The Story Behind Barulep
Coconut crab has been a prized protein source in the Marshall Islands since the earliest Austronesian settlers arrived. Due to overharvesting, many atolls now regulate catch seasons. The crab remains central to kemem (feast) celebrations and chiefly gatherings.
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