2 Serves
68 Mins
Clean the coconut crab thoroughly and prepare the aromatics by finely chopping the onion and garlic.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
173 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
406 mg / 1,250 mgPotassium
844 mg / 4,700 mgSodium
709 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
40 g / 20 gCholesterol
180 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the coconut oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
Add the coconut crab to the pot and pour in the coconut milk, ensuring the crab is partially submerged.
Season the mixture with salt and pepper, then cover and simmer until the crab is cooked through and the sauce has thickened.
25
g95
g20
g
Yemeni
