Coconut crab and seafood platter – Pacific Islander Recipe


For the best results, use the freshest seafood you can afford for this recipe. It is served with two sauces – both have lime juice and chilli, but one is made with rich, sweet coconut cream, and the other with seawater (though at home, you can used salted water).

1 large green coconut crab, about 1.5 kg, cleaned
1 litre 2nd extract coconut milk (see Note)
6 small green chillies, coarsely chopped
2 limes, juiced
salt, to taste
2 parrotfish or other reef fish, about 2 kg each, gutted and scaled
10 small land crabs, about 100 g each
2 kg large sea snails
boiled cassava, to serve
Chilli and lime sauce

2 limes, juiced
150 ml seawater, or salted water
3 small red or green chillies, finely chopped

Coconut, chilli and lime sauce

150 ml coconut cream
1 lime, juiced
3 small red chillies, finely chopped
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the sauces, combine all the ingredients in separate bowls and set aside.

Place the coconut crab in a large saucepan with the second extract of coconut milk, chillies, lime juice and a pinch of salt and cook over high heat until the mixture comes to the boil. Cover and cook for 9 minutes, then, using tongs and a slotted spoon, remove the crab and set aside. Add the parrotfish and simmer over medium heat for 12 minutes, or until just cooked through.

Meanwhile, drop the land crabs into a large saucepan of boiling salted water over high heat. Once the water returns to the boil, cook for 6 minutes, then drain.

Cook the sea snails on a rack over an open fire for 4 minutes.

To serve, break the coconut crab into pieces and crack the claws, then do the same with the smaller land crabs. Serve the crab, fish and sea snails on a large platter with both sauces to the side, and the boiled cassava. You can serve some of the cooking broth to dip the cassava into if you like.

• To make second extract of coconut milk, crack a coconut with the back of a large cleaver. Reserve the watery liquid as it drains out, then scrape out the white flesh. Remove the brown membrane, then grate the flesh with a hand-grater or in a food processor. Place the grated flesh and the reserved coconut water in a blender and, using the pulse action, process until everything is well combined and the flesh is soft. Line a sieve with muslin and place it over a bowl. Pour in the blended coconut, then gather the sides of the muslin and squeeze over a bowl to extract as much liquid as possible from the flesh. This is known as the first extraction of coconut milk (or coconut cream). For the second extract, repeat the process using the coconut flesh that has already been blended and sieved once. Use filtered water if coconut water is not available.


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  1. He didnt drink sea water – he used it to make a piss weak dipping sauce. Exotic ingredients aside, Im not sure if this guy knows what he's doing apart from talking favourably about the local produce and the basic preparation of it.

  2. You don't need to put all that complicated shit into the Pot with this Crab. You just put the whole crab, into a Pot of sea water and thats it. Don't gut it, just put it in whole. You don't need to put all that other shit in it, because if you did you will lose the true flavor of the Crab. You Drongo. You may as well give the crab to someone who knows how to prepare and cook it.

  3. that heathiest crab the best. They only eat coconut so one of the best. easy to cook boil it in hot water put the whole thing instead of cutting chopping. Done deal then u give me sum lol.

  4. This is one of the first search results that comes up when you search "coconut crab"
    Really? These animals are endangered and yet somehow this gets passed on without controversy?
    And do humans really need to stuff their stomach with whatever non-poisonous animal they come across? Can you just enjoy the crab by observing it? Why the fuck do so many people insist on being such cunts to everything around them.

  5. what a talk shit guy! the best part is in the head, you eat it with taro! I hate when people don't understand how to use the creature they are cooking properly!
    bloody newbie!

  6. in the caribbean we call the green leaves Shadon Benny or Bandania…..finely ground with garlic, Scotch Bonnet pepper and whatever green seasoning of your choice…the mixture is used to rub all over the meat…it is primarily done for our curry here in Trinidad

  7. Seawater goes very well with any seafood sauce and recipe.. If you're not into it? You're not smart enough to know it.. You'd rather eat processed food with chemicals you don't know of, and dicks with cum.. but can't taste seawater lol stupid people

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