Ugauga (Coconut Crab Salad)
The Quirky Foodster Team
Ingredients
- Whole coconut crabs (or substitute with mud crab or similar large crab if unavailable) — 2
- Coconut cream — 120 ml (1/2 cup)
- Lime, juiced — 1
- Small chilli, finely chopped (optional) — 1/2
- Fresh coriander, chopped — 1 tbsp
- Salt — 1/4 tsp
Method
- Steam the crabs in a large covered pot over boiling water for 12–15 minutes, until the shells turn bright orange-red and the meat is cooked through.
- Let cool slightly, then carefully crack the shells and claws and pick out all the meat, discarding the shell and inedible parts.
- In a bowl, whisk together the coconut cream, lime juice, chilli (if using) and salt.
- Gently fold the picked crab meat into the dressing.
- Scatter with fresh coriander and serve chilled or at room temperature.
Introduction: The coconut crab, or ugauga, is considered a delicacy across Tokelau and the wider Pacific, prized for its
rich, sweet meat.
Cultural Background: The coconut crab, or ugauga, is considered a delicacy across Tokelau and the wider Pacific, prized for its
rich, sweet meat. This simple salad steams the crab meat and dresses it lightly with coconut cream and
lime, letting its distinctive flavour take centre stage.
Tips: Take care and time when picking the meat from the shell and claws, as coconut crab has a rich flavour worth preserving carefully. If coconut crab isn't available, a good-quality mud crab or similar large crab makes a reasonable substitute.
Variations: Add finely diced cucumber or tomato for extra freshness. Serve inside the cleaned crab shell for a traditional presentation. This dish is defined by coconut crab; no authentic vegetarian version exists.
Storage: Refrigerate in an airtight container for up to a day; best enjoyed fresh.
Reheating: Not applicable — this dish is served cold or at room temperature.
FAQs:
Q: What is coconut crab?
A: A large land crab found across the Pacific, prized as a delicacy for its rich, sweet meat, traditionally reserved for special occasions.
Q: Can I use a different crab?
A: Yes, mud crab or a similar large crab can be substituted if coconut crab is unavailable or protected in your area.
Q: Is coconut crab sustainable to eat?
A: In many parts of the Pacific, coconut crab populations are monitored or protected, so always check local regulations before sourcing it.
- Whole coconut crabs (or substitute with mud crab or similar large crab if unavailable) — 2
- Coconut cream — 120 ml (1/2 cup)
- Lime, juiced — 1
- Small chilli, finely chopped (optional) — 1/2
- Fresh coriander, chopped — 1 tbsp
- Salt — 1/4 tsp
Please log in to leave a comment.