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.
🧂 Ingredients
- 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)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Pro Tips
- ✓For a more traditional presentation, use cleaned crab shells. If unavailable, ramekins work perfectly.
- ✓The optional onion and chili add a subtle aromatic and spicy note. Adjust to your preference.
- ✓Ensure the crab meat is well-picked to avoid any shell fragments.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.