Entree: Nauru – Coconut Crab (Large land crab cooked in rich coconut milk with island aromatics, a traditional Nauruan seafood stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 medium coconut crabs, whole, approx. 1.5 lb (680 g) meat each
- 2 qt (1.9 L) water for initial poach
- 2 tbsp (30 g) coarse sea salt for poaching
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 shallots, thinly sliced (about 2 oz (60 g))
- 2 small red chilies, sliced (adjust to heat preference)
- 2 cups (480 ml) coconut milk (fresh preferred)
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) brown sugar
- 1/4 cup (15 g) fresh cilantro or local island herb, chopped
- 2 limes, cut into wedges for serving

Show original ingredient measurements

- 2 medium coconut crabs, whole, approx. 1.5 lb (680 g) meat each
- 2 qt (1.9 L) water for initial poach
- 2 tbsp (30 g) coarse sea salt for poaching
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 shallots, thinly sliced (about 2 oz / 60 g)
- 2 small red chilies, sliced (adjust to heat preference)
- 2 cups (480 ml) coconut milk (fresh preferred)
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) brown sugar
- 1/4 cup (15 g) fresh cilantro or local island herb, chopped
- 2 limes, cut into wedges for serving

Instructions

1. Bring 2 qt (1.9 L) water to a rolling boil with 2 tbsp (30 g) coarse sea salt. Add whole coconut crabs, return to a boil, then reduce heat and simmer 8–12 minutes until shells turn bright red and meat is opaque. Remove and let cool until manageable.
2. Crack open the shells and extract claws and body meat; reserve shell pieces for presentation if desired and discard gills. Roughly chop the crab meat into large chunks and set aside.
3. In a large skillet or saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add garlic, ginger and shallots and sauté until fragrant and translucent, about 2–3 minutes. Add sliced chilies and cook 30 seconds more.
4. Pour in 2 cups (480 ml) coconut milk, bring to a gentle simmer. Stir in 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) fish sauce and 1 tsp (4 g) brown sugar. Taste and adjust seasoning with additional salt or fish sauce if needed.
5. Add the chopped crab meat to the simmering coconut broth and gently simmer 3–5 minutes to allow flavors to meld and crab to reheat thoroughly without overcooking.
6. Remove from heat, stir in 1/4 cup (15 g) chopped cilantro. Serve hot with lime wedges alongside steamed taro, breadfruit, or white rice, spooning the coconut sauce over the starch.