Kadon Ayuyu - Coconut Crab Soup
1 large coconut crab (for those offisland or who just can't find Ayuyu you can substitute with 1 dungeness crab or 2 Alaskan King Crab legs)
1/2 onion, thinly sliced
4 cups water
1 cup coconut milk (unsweetened if in the can)
4 tablespoons butter
Salt and black pepper to taste
If you are using fresh crab follow these directions (just don't pick out the meat, don't discard the roe, and "do" discard the spongy gills and small paddles). If you're using frozen crab simply cut crab into managable sized pieces. Be sure to crack the shell on the legs so that the soup can soak in.
Saute onions in 2 tablespoons of butter. Add crab, water, coconut milk and the remainder of butter. Bring to a slow simmer for about 20 minutes. Add salt and black pepper to taste.
Serve with white rice