Mangrove Crab Swamp Taro Volcanoes

By the College of Micronesia Hotel Restaurant Management Students

8 Servings

2 cups ground mashed swamp taro
1 cup squeezed minced Pohnpeian coconut meat
2 eggs
2 teaspoons corn starch
3 tablespoons soy sauce
4 segments garlic, chopped finely
1 small onion chopped finely
1 tablespoon oil
¾ cup finely chopped coconut meat (squeezed dry)
1 cup chopped Pohnpeian spinach
½ cup chopped Pohnpeian basil leaf
¼ cup fresh Pohnpeian Calamansi juice
Meat of one 2 pound mangrove crab, steamed and then diced

Saute onion/garlic with oil and soy sauce. Divide in half.

To half of onion/garlic mix add chopped spinach and basil, mix thoroughly and add ½ cup of coconut meat and 1/8th cup of calamansi juice, add mangrove crab, mix, set aside.

Mix taro with coconut meat, two eggs remainder of soy sauce and half of garlic/onion mixture and two teaspoons of cornstarch. Mash and mix thoroughly. Make into small balls and make thumbprint indentation in each so each looks like a cup.

Steam for 10 minutes then place in dry skillet and toast for three-5 minutes. Be sure not to burn at this step.

Mix 1/8 cup calamansi juice with flour and 1 teaspoon of oil to make a light sauce.

Fill each with crab mixture, mound up so mixture is higher than top of taro cup.

Put 1 teaspoon of calamansi sauce in each.