Ukaeb recipe

Palau's favourite crab dish: crab meat mixed with coconut cream, onion and chili, packed back into the shells, topped with thick coconut cream and baked.

50 minuteseasy9 ingredients

Ingredients

• 350 g cooked crab meat
• 400 ml coconut cream
• 1 onion
• 3 clove garlic
• 1 green chili
• 1 lime
• 1 tbsp cornstarch
• 2 green onions
• 1 tbsp vegetable oil

How to make Ukaeb

1. If you start from whole crabs, steam them, pick out about 350 g of meat and scrub 4 top shells to serve in. Otherwise use 350 g of cooked crab meat and 4 small ovenproof ramekins.
2. Gently fry 1 finely chopped onion, 3 minced garlic cloves and 1 chopped green chili in 1 tbsp of oil for about 5 minutes, until soft. Let cool a little.
3. Mix the crab meat with the onion mixture, 400 ml of coconut cream and the juice of half the lime, chopping or briefly pulsing it so it is finely minced.
4. Heat the oven to 180 °C. In a small pan, stir 1 tbsp of cornstarch into the remaining coconut cream and simmer, stirring, until it thickens into a spoonable cream.
5. Pack the crab mixture into the shells or ramekins and spoon the thick coconut cream over the top.
6. Bake for about 25 minutes, until heated through.
7. Scatter with 2 sliced green onions and serve warm, with the rest of the lime in wedges.

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