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Melveen's Crustacean Polynesia

I learned this recipe from a dear hanai aunt Leonora Delrosario. She used to call me and tell me that she has my favorite dish on the stove cooking and ready for me. I'd drop everything and head over to her home in Kalihi and as usual, it never failed, the taste was always consistent and most delicious.


So enjoy because even if you're not a cook, this Melveen's Crustacean Polynesia will make you the most popular at any gathering and most remembered. Enjoy!


Posted By: Melveen Leed
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Prep Time: 15 | Cook Time: 10 | Ready In: 25
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US Metric

Crustaceans (dungeness crab; shrimp of any size; lobster)
coconut milk (freshly grated or canned is fine)
one whole fresh garden tomato (diced small)
one whole round onion (diced small)

NOTE AND VERY IMPORTANT:  DO NOT and I say again, DO NOT add any other ingredient otherwise it will change the taste of this dish drastically.

Dungeness crab (with cleaver knife, chop in four parts criss cross  the whole crab with back on.)

Shrimp (leave shell on, do not remove)

Lobster (Optional) cut in pieces and add to crab and shrimp.

Coconut milk (4 to 5 cans depending on amount of crustaceans to feed 5 - 8 people)

Cooking Process:

In large pot, put coconut milk, tomato and onion and stir.  Then immediately add crustaceans and stir all ingredients together.  Then cover pot on medium heat until it starts to boil. DO NOT let it over boil.) Dish is ready when you see the crab, shrimp and lobster turns red and cooked. Salt & Pepper to taste.

This is one dish that you cannot overcook, otherwise it will curdle.


Melveen Leed

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Reviewed on: Apr 30, 2013 By
Absolutely delicious!! I steamed 5 lbs of manila clams in a separate pot and put those on the table with this delectable feast. Easy to do, too! Gr
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