Place coconut milk, jackfuit, onion, ginger, lemongrass and garlic in a casserole and boil over moderate heat for 10 minutes.
Add crabs and season with salt, pepper and Worcestershire Sauce.
Reduce heat, cover and allow to simmer for 15 to 20 minutes. Set aside and keep hot.
In a separate pan, bring coconut cream to a boil and cook, stirring vigorously until cream is thick enough to coat a spoon.
Pour cream over mixture, add green chili peppers and simmer for about 5 minutes or more.
Serve while hot. Serves 3 to 4.