The world's largest land arthropod, boiled simply in salted water and served with its rich, coconut-flavored flesh. This rare delicacy from PNG's outer islands is one of the most extraordinary foods on Earth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Fill a large pot with enough water to submerge the crab. Add salt and bring to a rolling boil.
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2
Dispatch the coconut crab humanely by chilling in a freezer for 30 minutes.
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3
Plunge the crab into boiling water. Return to a boil.
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4
Boil 15-20 minutes depending on size until shell turns bright red.
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5
Remove and let cool enough to handle.
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6
Crack legs and body to extract the rich, flavorful meat. Serve with lime wedges.
Did You Know?
Coconut crabs can weigh up to 4kg and have a leg span of nearly a meter. Their flesh tastes like a cross between crab and coconut because they feed primarily on fallen coconuts.
Chef's Notes
The Story Behind Coconut Crab
Coconut crabs (Birgus latro) have been harvested by Pacific Island communities for thousands of years. In PNG's outer islands, they represent one of the most prized traditional foods.
The crabs feed on coconut flesh, which gives their meat a distinctive sweet, coconut-like flavor unlike any other crustacean. Their enormous size makes a single crab a substantial meal.
Due to overharvesting, coconut crabs are now protected in many areas. Traditional customary law in many PNG island communities restricts harvesting to specific seasons and sizes.
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