Barulep — Print Recipe — The Culinary Codex

Massive coconut crabs cooked in their own rich fat with coconut cream, yielding tender, sweet meat considered the ultimate Marshallese delicacy.

Ingredients

1 Humanely dispatch the coconut crabs and clean thoroughly, reserving the fat from the body cavity.
2 Separate the claws and legs from the body. Crack the claws gently to allow seasoning to penetrate.
3 Place crab pieces in a large pot with coconut cream and reserved crab fat.
4 Simmer over medium heat for 20-25 minutes until the meat is opaque and tender.
5 Squeeze fresh lime juice over the cooked crab and season with salt.
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.