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Palauan Ukaeb
Coconut Crab
Ukaeb is a traditional Palauan dish featuring minced crab meat mixed with rich coconut milk or cream, often served in crab shells or ramekins. It's a simple yet decadent way to enjoy the sweet, delicate flavor of crab, enhanced by the tropical creaminess of coconut. It can be served warm, at room temperature, or chilled.
ð§ ææ
- 12 ounces Cooked crab meat(fresh or canned, picked clean)
- 1.5 cups Unsweetened full-fat coconut milk or cream(divided)
- 1/4 cup Yellow onion(finely minced, optional)
- 1 tablespoon Thai chili or green chili(minced, optional)
- 1 tablespoon Neutral cooking oil(optional, for sautéing aromatics)
ðšâð³ äœãæ¹
- 1
If using onion and/or chili, heat oil in a small skillet over low heat. Sauté until softened, about 5 minutes. Set aside to cool.
- 2
In a small food processor, combine the crab meat and 1 cup of coconut milk or cream. Add the sautéed onion and/or chili, if using.
- 3
Pulse the mixture until it becomes smooth and creamy.
ð¡ ããã®ã³ã: Avoid over-processing, which can make the texture gummy. - 4
Spoon the mixture into 4 cleaned crab shells or 4 single-serving heatproof ramekins.
- 5
Top each serving with 1/2 tablespoon of the remaining coconut milk or cream.
- 6
Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until heated through.
- 7
Serve warm, at room temperature, or chilled.
ð¡ ããã®ã³ã
- âFor a more traditional presentation, use cleaned crab shells. If unavailable, ramekins work perfectly.
- âThe optional onion and chili add a subtle aromatic and spicy note. Adjust to your preference.
- âEnsure the crab meat is well-picked to avoid any shell fragments.
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- Add a pinch of finely chopped chives or parsley for garnish.
- A small amount of finely grated ginger can be added to the crab mixture for extra flavor.