Mud crabs are the treasure of Papua New Guinea’s mangroves, and when one is caught, it is a small celebration. The crab is simmered in coconut cream with ginger and chili, the sweet meat soaking up the rich sauce, then tipped onto a banana leaf for everyone to dig in. It is the closest thing the coast has to a feast dish.
What makes this crab great is the contrast: sweet, briny crab against velvety coconut cream with a warm kick of chili. It is messy, hands-on, and exactly that. Serve it with rice or sago to soak up every last drop of the sauce, and do not be shy about cracking the claws.

