Coconut Crab

Directions

1. Remove the bellies of the crabs and halve the upper shells. Place in a saucepan and add the grated coconut, water, cream, salt and butter. Mix the flour with 60ml water to a smooth slurry.

2. Add to the saucepan, bring to a gentle simmer and cook for 10 minutes. Add the halved baby bell peppers and cook for about 5 minutes more, until just tender.

3. Remove the brown meat from the crabs and mix with the coconut sauce. Turn the sauce into a serving dish and garnish with the crab carcasses and the bell peppers (remember there is still white meat in the claws).

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