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! "


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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