Coconut crab

About Coconut crab

Coconut crab is one of the world's largest terrestrial hermit crabs that live in parts of Okinawa, especially around Miyako Island. They have scissors that are strong enough to break palm nuts, and their appearance and ecology are very unique. In Okinawa, there is a culture of eating coconut crab as a delicacy, but since the number has decreased, it is currently designated as a natural monument, and opportunities to eat it are limited.

The characteristic rich flavor of coconut crab is drawn from the meat and miso, which are fully packed inside the shell. In particular, when eaten boiled or steamed, you can enjoy the flavor just like lobster. The season is fall, and coconut crabs at this time of year are tighter and their flavor deepens even more. In parts of Miyako Island, there is also a traditional cooking method of boiling with coconut milk.

However, coconut crabs are omnivorous and can be toxic depending on what they eat, so you need to be careful when cooking. It is very dangerous for amateurs to cook, and it is recommended that they eat properly processed food in specialized restaurants. Coconut crab is truly a precious and special dish nurtured by Okinawan nature.

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