Serve with crackers or melba toast. -Gloria McCleary

From Bobby Flay and Food & Wine Magazine.

Saut? the shallots in oil with the bay leaf. Before they colour, stir in the arborio rice with a wooden spoon. Slowly add the fish stock about one cup at a time, allow to cook, stirring, then add another cup. When the rice is almost cooked, add the coconut milk, crab meat, parmesan, salt and pepper.

Chives for garnish Coconut-Basil mayonnaise (recipe below) Heat oil in a saute pan. Add onion and celery, and saute until onion is translucent. Remove from heat and set aside. In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and one cup panko with onion-celery mixture.

The coconut crab ( Birgus latro ) is the largest land-living arthropod in the world. It is a derived hermit crab and is known for its ability to crack coconuts with its strong pincers in order to eat the contents. It is also called the robber crab or palm thief , because some coconut crabs are