Coconut Milk Braised Crab with Fresh Coriander
Whole crabs gently simmered in a velvety coconut milk broth infused with garlic, ripe tomato, and fresh coriander. A festive and exotic seafood dish that brings island flavors straight to your table.
🛒 Ingredients
8 servings
- 8 whole crabs, cleaned
- 500 ml (2 cups) coconut milk
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 1 ripe tomato, roughly chopped
- 1 bunch fresh coriander (cilantro)
- 2 tablespoons olive oil
- 2 shrimp-flavored stock cubes
- 1 teaspoon annatto powder or sweet paprika
- Salt, to taste
- Water, to cover
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Directions
- 1
Heat olive oil in a large pot over medium heat. Add the sliced onion, minced garlic, and annatto powder. Sauté, stirring occasionally, until the onion is soft and lightly golden.
- 2
Add the chopped tomato and crumbled stock cubes. Cook for 5 minutes, stirring, until the mixture thickens into a fragrant sauce.
- 3
Pour in the coconut milk and stir in half of the chopped coriander. Let the broth simmer gently for 3 to 4 minutes.
- 4
Add the cleaned crabs to the pot. Cover with water, scatter the remaining coriander over the top, and bring to a boil.
- 5
Reduce the heat, cover, and simmer for 20 to 25 minutes. Taste the broth and adjust salt as needed. Serve piping hot.
💡 Chef's Tip
For deeper flavor, marinate the crabs in garlic and lime juice for 30 minutes before cooking. Serve alongside steamed white rice or crusty bread to soak up the fragrant coconut broth.
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