Coconut Crab

Ingredients12

• cooked crab meat600 g
• coconut milk400 ml
• onion1
• garlic3 cloves
• fresh ginger15 g
• scotch bonnet pepper1
• fresh thyme4 sprigs
• lime1
• vegetable oil2 tbsp
• salt1 tsp
• black pepper0.5 tsp
• scallions2

Method

1. Pick over the crab meat and remove any shell fragments. Finely chop the onion, garlic, ginger, and scallions, and slice the scotch bonnet, discarding the seeds if a milder dish is wanted.
2. Heat the oil in a wide pan over medium heat. Add the onion and cook until soft and lightly golden.
3. Stir in the garlic, ginger, and scotch bonnet and cook for about 1 minute, until fragrant.
4. Pour in the coconut milk, add the thyme, salt, and black pepper, and bring to a gentle simmer.
5. Add the crab meat and cook for 8 to 10 minutes, stirring occasionally, until heated through and the sauce has thickened slightly.
6. Squeeze in the lime juice, taste, and adjust the seasoning. Discard the thyme sprigs.
7. Scatter the scallions over the crab and serve hot with rice or bread.