Coconut crabs are the world's largest terrestrial arthropods, found across the South Pacific and central Indian Ocean. Vanuatu has good populations; the crab is a celebration food (though increasingly protected). The meat tastes of coconut from the crab's diet.
Pull a piece of coconut-crab meat from the shell — pearly-white flesh, glossy with butter-coconut basting. Bite: sweet and rich like the best lobster, with a distinctive coconut note from the crab's diet; the chili-lime baste adds tropical brightness, the smoky char from grill adds depth. Crack open a claw — the prized meat inside is dense and creamy. With fresh coconut flesh on the side and crusty bread, this is Vanuatu's premier seafood feast.
Halving exposes flesh to direct heat for proper cooking. Coconut-milk-based basting carries flavor and prevents drying. The crab's natural sweetness is amplified by chili-lime contrast.
Variations
With garlic butter instead of coconut. With added rosemary. Whole steamed (no grilling). With chili-and-soy basting (Asian fusion). With added curry powder. Modern restaurant version with herb butter.
On the Palate
Where Vanuatu Coconut Crab sits in the Vanuatu flavor cloud
Ingredients
Serves 4
How it's made
10 steps · 35 min active · 25 min waiting
- 13 min
Source 2 coconut crabs (about 1 kg each; from sustainable sources only).
- 26 min
Despatch humanely. Clean, removing gills and stomach.
- 33 min
Split in half lengthwise with a heavy cleaver.
- 42 min
Crack the claws lightly with the back of the cleaver.
- 54 min
Make basting sauce: combine 200 ml coconut milk, 4 minced garlic, 1 thumb grated ginger, 2 minced chilies, juice of 1 lime, 2 tbsp oil, 1 tsp salt.
- 62 min
Brush sauce over the crab halves.
- 726 min
Grill over hot coals, shell-side down for 15 min, then flip and grill 10 min flesh-side. (Or bake at 200°C for 25-30 min.)
- 81 min
Baste with extra sauce every 5 min.
- 91 min
Crab is done when shell turns deep red-orange and flesh is firm and opaque.
- 101 min
Serve immediately with extra lime, fresh coconut flesh, and crusty bread.
