Ginger & Coconut Crabs

by Lisa K. on Fri, July 28, 2017

Cooking crabs doesn’t have to be complicated. The flesh itself is sweet and succulent, you need only a few simple ingredients to highlight it. In this recipe, the sticky coconut sauce sticks to the shells, you’ll be licking off every morsel of it.

Have a wonderful crabby meal!

Serves 4 people

If you want it to have more sauce, steam off the crabs first. Make a big batch of sauce and just stir it in together.

You can substitute with mud crabs which have thicker shells and thicker meat, steam it off beforehand then only add into the sauce.

Foodster's Verdict

Ginger & Coconut Crabs


  • Preparation
  • Total
    2 large blue swimmer crabs, cleaned
    2 tbsp. cooking oil
    2 inch ginger, julienne
    2 cloves garlic, clopped
    4 dried chillies
    1 cup coconut milk
    Salt & pepper
    Pinch of Sugar.
    Half a juicy lime

1. Heat up cooking oil in a wok on high heat and sauté ginger, garlic and chillies until fragrant.

2. Pour in coconut milk and crabs, give it a good stir.

3. Add in a little bit of water to loosen the coconut milk and cover the wok with a lid to create steam.

4. Depending of the size of your crabs, it should be cooked in 4 to 5 minutes.

5. Season with salt and pepper and a pinch of sugar.

6. Drizzle in some lime juice at the end to give it a slight twang.



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