Crab with Fiddlehead Fern (Pako) & Coconut Milk

 

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!