Seafood, particularly crab, are a favorite in our house. Being in an archipelago, seafood were in abundance and there is not a gathering where a variety of seafood is available to partake.
For ordinary days, we use the smaller variety of crabs as an add on to our vegetables cooked in coconut. It is particularly good with green jackfruit.
To cook:
Prepare the crab by removing the middle part of the lungs.
Put in a big pan and add crushed garlic, crushed lemongrass, “bagooong” and chili, macerated in a small amount salt.
Add coconut milk and cook over medium heat, stirring until it boils.
Keep cooking until the crab is half cooked, then add the sliced jackfruit meat.
Let it boil until the jackfruit is cooked. Season with salt to taste.
Boil down the coconut milk.
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