Vanuatu Baked Coconut Crab with Fresh Coconut Cream

This signature Ni-Vanuatu preparation celebrates the legendary coconut crab of the islands, baked in a rich sauce made from fresh grated coconut, ripe tomato, and aromatic ginger. The slow oven bake lets the sweet crab meat soak up every drop of the fragrant coconut cream for an unforgettable tropical feast.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 18 gSaturated Fat
• 14 gCarbs
• 5 gFiber
• 6 gSugar
• 42 gProtein
• 720 mgSodium
• 890 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the Crab

• 1 whole coconut crab about 2.5 lb cleaned and cracked into serving pieces (substitute: 4 large mud crabs)
• 1 tbsp sea salt
• 2 limes halved

Coconut crabSea saltLime

For the Coconut Sauce

• 2 cups fresh grated mature coconut meat or 1.5 cups thick canned coconut cream
• 1 large yellow onion finely diced
• 3 garlic cloves minced
• 1 inch fresh ginger grated
• 2 ripe tomatoes chopped
• 1 small red chili thinly sliced
• 2 tbsp vegetable oil
• 1/2 cup coconut water
• 1/4 cup fresh cilantro chopped
• Salt and freshly cracked black pepper to taste

Fresh grated coconutYellow onionGarlic clovesFresh gingerRipe tomatoesRed chiliVegetable oilCoconut waterFresh cilantroBlack pepper

For Garnish

• 2 tbsp toasted shredded coconut
• Lime wedges
• Fresh chili slices

Toasted shredded coconutLime wedgesFresh chili slices

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a deep baking dish.
2. Clean the crab thoroughly, remove the top shell and gills, then crack the claws and body into 2-inch serving pieces. Rub all over with sea salt and squeeze the juice of one lime over the pieces; let rest 10 minutes.
3. Heat the vegetable oil in a heavy skillet over medium heat. Sauté the onion for 3 minutes until translucent, then add garlic, ginger, and chili; cook 1 minute until fragrant.
4. Stir in the chopped tomatoes and cook 3 minutes until they break down into a soft pulp.
5. Add the grated coconut and coconut water, reduce heat to low, and simmer 5 to 7 minutes until the sauce thickens and the oil begins to separate. Season with salt and pepper.
6. Arrange the crab pieces in the prepared baking dish and pour the warm coconut sauce evenly over them, turning to coat.
7. Cover tightly with foil and bake for 25 minutes, basting once halfway through.
8. Remove the foil and bake uncovered for 12 to 15 more minutes until the top is golden, the sauce is bubbling, and the crab shells turn a deep orange-red.
9. Scatter fresh cilantro and toasted shredded coconut over the top, garnish with lime wedges and chili slices, and serve immediately with steamed taro, yam, or rice.

Cook’s Notes

• Coconut crab is highly protected in many regions; mud crab or Dungeness crab are excellent legal substitutes that absorb the sauce beautifully.
• Always crack the crab shells before baking so the heat penetrates the thick shell and the sauce flavors the meat directly.
• Freshly grated mature coconut delivers the richest flavor, but a thick canned coconut cream works well when fresh coconut is unavailable.
• For an even deeper flavor, add 1 tablespoon of shrimp or lobster stock to the coconut sauce before baking.
• Serve with boiled taro, cassava, or jasmine rice to soak up every drop of the fragrant sauce.

More Vanuatu Recipes You’ll Love

Craving more flavors from Vanuatu? Try these traditional recipes:

• Vanuatu Taro Coconut Pudding
• Vanuatu Pork and Taro Leaf Parcels
• Vanuatu Sweet Taro and Banana Coconut Pudding

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