Ukaeb (Minced Crab with Coconut Cream) is a traditional Palauan recipe for a classic dish of coconut crab cooked in coconut milk with onion, garlic and ginger. The full recipe is presented here and I hope you enjoy this classic Palauan version of: Minced Crab with Coconut Cream (Ukaeb).
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Traditionally these are cooked in crab shells (usually coconut crabs) you can prepare in crab shells if you like (they are available pre-prepared in the UK) but if you don't have access to crab shells it's far easier to use ramekins.
Ingredients:
340g cooked crab meat, fresh or canned
250ml unsweetened full-fat coconut cream
1 tablespoon minced chilli (optional)
1 spring onion, very finely minced (optional)
1 tablespoon neutral cooking oil (optional)
Method:
Pre-heat your oven to 180°C.
If using the chilli and spring onion (you don't have to) place a small frying pan over medium heat. Add a glug of oil and use to fry the garlic and spring onion for about 4 minutes, or until softened.
Combine the crab and 120ml of the coconut cream in a small food processor. Add the fried chilli and spring onion, pulsing the mixture until smooth.
Divide the mixture between 4 cleaned crab shells or four individual ramekins.
Top each with the remaining coconut cream.
Arrange on a baking tray then transfer to the centre of your pre-heated oven. Bake for 25 minutes, until the top is nicely coloured and the crab mixture is heated through.
It can be served warm, at room temperature or chilled.
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