Spicy Coconut Milk Crab

I remember eating crabs every time I am out-of-town. If the place of the province is near the sea I am sure I will have fresh seafood on my plate.

Today I am sharing a recipe that I like to do with crabs. In the Philippines we call it Ginataang Alimango this is the most common crab dish after the steamed and fried spicy crab. I am sure Filipinos abroad will drool reading this recipe.

I actually don’t have an actual of it but I am getting from Google for illustration purposes.

I think luckymom2009 did a great job in her version.

Here’s what you’ll need:

• Garlic
• Onion
• Ginger
• Pumpkin/Squash (Kalabasa)
• String Beans (sitaw)
• Chili
• Fresh Coconut Milk or Powdered (if fresh coconut is not available)
• Salt and Pepper
• Fish Sauce

Cooking Directions:

1. Steam the crab in a separate pan then set aside. You know that the crab is cooked if it turned orange.
2. Sautee ginger, garlic, and onion
3. Add the pumpkin. Sautee and add a little water.
4. Once half cooked, add the string beans.
5. After 3 minutes add the coconut milk. Let it boil.
6. Add salt, pepper, and fish sauce to taste.
7. Add chopped chili peppers.
8. Simmer until the veggies are tender.
9. Pour over the veggies and coconut milk on to the crabs.
10. ENJOY!

This is not a veteran recipe. This is just the way I would cook mine. I like this one really spicy.

If you are from the Philippines you’ll find live crabs at the supermarkets or local men carrying it and shouting “aaaaaaaalimangoooooooooo” (crabs) every morning.

If you are from the United States and want to try this local dish you can get your crab or claws at Urban Stone Crabs they offer different sizes and guarantees fresh products. They deliver across US and Canada no middle person to meddle with the cost.

Claws are because crab fat is not good for our health.

I feel like watching “The Deadliest Catch” after I hit the publish button.

SAMMY