Ingredients
2 whole mud crabs, chopped
1/4 Squash, sliced
1/4 lb. Fiddlehead fern
1 cup Coconut milk
1/4 butter
5 heads of diced garlic
In a deep pan, heat butter then add the garlic. Saute for a minute then add the coconut milk and squash. Cook until squash is soft then add the crabs and fern leaves. Fern leaves need to be aldente! Mix well for about a minute and a half then add salt & pepper to taste. Bona petite!
