Taro leaf crab adds another strong seafood-and-greens combination to the archive and fits well with the site’s existing crab curry, rourou, and lu-style dishes. It gives the seafood section more depth beyond fish, shrimp, and raw salads.
If you enjoy this style of Pacific cooking, you may also want to try rourou, curry crab.
Ingredients
- 1 pound crab pieces
- 4 cups taro leaves, chopped
- 1 cup coconut milk
- 1/2 onion, chopped
- 1 clove garlic, minced
- Salt to taste
Instructions
- Cook the onion and garlic until softened.
- Add the crab and cook briefly.
- Stir in the taro leaves.
- Pour in the coconut milk.
- Simmer until the leaves are tender and the crab is fully cooked.
- Season lightly and serve hot.
Helpful Tips
- Make sure the taro leaves are cooked thoroughly.
- Do not overcook the crab once it is heated through.
- Serve with rice or root crops.
FAQ
Can other shellfish be used instead of crab?
Yes, though crab gives the dish its deeper seafood richness.
Are taro leaves safe to eat?
Yes, as long as they are cooked thoroughly.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 137 kcal |
| Fat | 11.4 g |
| Saturated Fat | 8.8 g |
| Carbohydrates | 59.7 g |
| Protein | 41 g |
| Sodium | 10537.7 mg |
| Cholesterol | 0 mg |
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