Crab in Coconut Cream

Crab feasts are a Tongan tradition on moonlit nights, when families head to the reef with lanterns to hunt mangrove and coconut crabs. The catch is simmered whole in coconut cream with onion, garlic, and a squeeze of lime, the sauce soaking into every crevice of the shell. It is messy, joyful eating that brings everyone to the table with napkins at the ready.

What makes it great: sweet crabmeat lifted by silky coconut sauce, with just enough onion and lime to keep it bright. Cracking the shells open and dipping the meat in the sauce is half the fun. It is a special-occasion dish that turns any dinner into a feast.

Tonga recipes →