The cuisine of Christmas Island can best be described as an eclectic combination of traditional Australian cuisine and Asian cuisine, particularly meals from Malaysia and Indonesia.
Almost no fresh food is grown on the island

Some of the common ingredients and dishes are:

Coconut is widely used in cooking, as well as for making drinks and desserts.
Coconut crab, a large land-based crab, is a delicacy on the island. Christmas Island red crabs are protected and not used as food
Seafood
Fresh fish, such as yellowfin tuna, wahoo, and trevally, are abundant and often eaten raw as sashimi or cooked in various ways.
Pickled eggs are hard-boiled eggs marinated in vinegar or brine. They are a popular snack or appetizer, especially in pubs and taverns.
Fruits and vegetables:
Many fruits and vegetables grow wild on the island, such as papaya, mango, pumpkin, chilli, jackfruit, wild lime, and bunga kantan (a type of ginger flower). Some locals also grow Asian greens, such as bok choy, choy sum, and kangkong, in community gardens. Christmas Island crabs are protected you're not allowed to catch them for food. Red ants just about wiped them out! They don't taste good they're not a cross between lobster and shrimp.
Even if you can't eat them, it's definitely worth dropping by Christmas Island in December or January to watch a blanket of Red crabs migrate to the ocean and back - just be sure to wear boots.