Coconut Crab

Coconut crab is a large land crab, grilled as a prized delicacy on Nauru and other Pacific islands. It is the robber crab, Birgus latro, which climbs palm trees and breaks open coconuts with its claws. The dish is shared across several Pacific islands, so it does not belong to any one kitchen.

What it really is

The crab is big, with a heavy shell and strong claws, and it lives on land on tropical islands rather than in the sea. Coconut crab is a crustacean, not a fish. It is grilled, and the usual dressing is coconut milk with lime, garlic and chilli, which makes the sauce rich, sharp and hot at once. The shell is not eaten. The meat is picked out after cooking.

How it's served

• Hot from the grill, whole or split, with the shell opened so the meat can be picked out.
• Eaten with the fingers or a small pick, with the sauce spooned over the meat.
• Often shared at the table, since one crab makes a large portion.

How to write it on the menu

• Name the protein as coconut crab, and give the weight or say whether it is served whole, halved or as picked meat.
• Flag crustaceans, a declarable allergen, on the menu line and in your allergen guide.
• List coconut, coconut milk, lime, garlic and chilli, so guests who avoid coconut can see it before they order. Coconut is not on the allergen list, but guests often ask about it.
• If the coconut milk sauce is served on the side, list it as a separate item.