How to Cook a Coconut Crab: A Step-by-Step Guide

The coconut crab also known as the robber crab or palm thief, is a large land-living crab that inhabits islands in the Indian and Pacific Oceans. With their massive claws and intimidating appearance cooking these giant crabs may seem daunting. However, with the proper techniques, coconut crab can be an incredible culinary experience. In this guide, we’ll walk through the process of humanely killing, preparing, and cooking delicious coconut crab.

Overview of Coconut Crabs

Before we get into the cooking instructions, let’s do a quick overview of these fascinating creatures:

• Coconut crabs are the largest land-living arthropods in the world, growing up to 3 feet across and weighing up to 9 pounds. Their leg span can reach over 3 feet wide!

• They live on tropical islands and coasts, where they climb trees and crack open coconuts with their massive pincers. Their name comes from their ability to break through coconut husks.

• Coconut crabs are omnivores, consuming fruits, nuts, seeds, and sometimes dead animals and other organic matter.

• Due to over-hunting and habitat loss coconut crabs are classified as “data deficient” and face threats to their population. It’s important to harvest them in a sustainable manner.

• They have a complex life cycle that includes a marine larval stage before migrating to land as adults. This gives their meat a sweet, almost lobster-like flavor.

Gathering the Ingredients and Tools

Here are the key supplies you’ll need to humanely kill, prepare, and cook coconut crabs:

• Live coconut crabs – harvested sustainably and humanely

• Large pot filled halfway with water – use a 20 quart stock pot or larger

• Sea salt – dissolve into the water until it tastes lightly salty

• Sturdy tongs or heat-resistant gloves – for handling the hot crabs

• Colander or slotted spoon – for removing crabs from the boiling water

• Butcher block or cutting board

• Sharp chef’s knife or cleaver – for efficiently splitting and cleaning crabs

• Smaller paring knife – for detail work

• Cooking oil – for sautéing aromatics

• Fresh ingredients like garlic, ginger, onions, chilies, lemongrass, etc. – for infusing flavor

• Spices and seasonings – salt, pepper, paprika, cumin, coriander, etc.

• Other ingredients depending on your desired recipe – coconut milk, vegetables, rice, etc.

Step 1 – Humanely Killing the Crabs

This is an important first step to minimize suffering and ensure the meat stays tender. Here is the most humane method:

• Fill a very large pot about halfway with water and dissolve sea salt until it’s lightly salty. Bring to a boil.

• Once boiling, place each live crab into the pot, one at a time, fully immersing them.

• Cover with a lid and boil for 10-15 minutes per crab, depending on size. Check periodically.

• Remove the crabs once they turn bright red, using tongs or gloves to avoid burns.

• Double check that each crab is deceased by looking for leg movement. Return to boil if any movement.

Boiling humanely kills the crabs while also partially cooking the meat. Now it’s ready for preparing and final cooking.

Step 2 – Cleaning and Preparing the Crab

With the crab deceased, it’s time to clean it up:

• Let the boiled crabs cool until safe to handle with gloves or towels. Twist and remove the top shell.

• Remove the gray gills and viscera from both sides of the body cavity. Rinse out any remaining bits.

• Use a strong chef’s knife or cleaver to split the body and crack the legs and claws.

• Cut the body in half lengthwise. Remove the meat, keeping it as whole chunks where possible.

• Crack the legs, claws, and pincers. Extract all the meat from each section in pieces.

• Rinse all the meat and pat dry. Pick through for any stray shell fragments.

• Refrigerate the meat until ready to use in your desired recipe. Discard the remaining shell.

Step 3 – Your Coconut Crab Recipe

Now for the best part – cooking up your crab feast! Coconut crab meat lends itself well to a variety of dishes:

Simple Pan Fry

• Coat crab chunks lightly in flour, salt, and pepper.

• Heat a skillet with oil and butter. Once hot, add crab and pan fry for 2-3 minutes per side until lightly browned.

• Squeeze lemon juice over the top and enjoy with dipping sauces.

Coconut Curry

• Sauté aromatics like onions, garlic, ginger, chilies in coconut oil.

• Add Thai green curry paste and coconut milk. Simmer.

• Add crab and vegetables like bell peppers, broccoli, or snap peas.

• Cook until crab is heated through and veggies are tender.

• Serve over jasmine rice. Garnish with cilantro and lime wedges.

Crab Cakes

• Fold crab meat gently with breadcrumbs, egg, onions,Old Bay seasoning and lemon zest.

• Form into patties and refrigerate for 30 minutes.

• Pan fry cakes in olive oil for 2-3 minutes per side.

• Serve on buns with lettuce, tomato, and remoulade or tartar sauce.

Get creative and make coconut crab the star of your next tropical feast! Enjoy this delicacy sustainably.

Storing Leftover Crab Meat

Leftover coconut crab meat keeps well for 4-5 days refrigerated and 2-3 months frozen. To store:

• Let crab meat cool completely after cooking. Pick through to remove any stray shell pieces.

• Portion meat into airtight containers or freezer bags. Remove excess air.

• Refrigerate for up to 4-5 days.

• For longer freezer storage, first flash freeze spread-out pieces on a parchment-lined pan. Once frozen, transfer to bags/containers.

• Frozen crab keeps 2-3 months at 0°F. Thaw overnight in fridge before using.

With this comprehensive guide, you can confidently harvest, prepare, cook, and store this tropical delicacy. Coconut crab meat is sweet, tender, and lends itself to endless recipes. Now go enjoy some sustainably-sourced crab!