Living in Pilar, Bataan, catching alimasag was our childhood adventure. I remember waking up with my Tatay and my best friend to catch blue crabs. Back home, my Nanay would cook our fresh catch into ginataang alimasag (Filipino Crab in Coconut Milk).
Now living in the city, this recipe brings back those memories. I am sharing this recipe with you so you can experience this delicious dish that I grew up with.
My Ingredients
- 6 blue crabs (alimasag)
- 4 cups coconut milk (gata)
- 1 cup coconut cream (kakang gata)
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 thumb-size ginger, julienned
- 4 Thai chili peppers (siling labuyo)
- 1 tablespoon fish sauce (patis)
- 1 small kalabasa/squash, cubed
- 1 bunch long beans, cut into 2-inch lengths (sitaw)
- 1 tablespoon cooking oil
- Salt and pepper to taste
How I Make My Ginataang Alimasag
- First, I clean my crabs under running water. I remove the gills and innards carefully, then lightly scrub the shells to remove any dirt.
- I fill my steamer with water and bring it to a full boil. I place the cleaned crabs belly-side down in the steamer basket. I steam them for 20 to 25 minutes until their shells turn bright orange-red.
- While my crabs are steaming, I prepare my vegetables. I chop the onions, mince the garlic, and julienne the ginger. I cut the squash (kalabasa) into uniform 1-inch cubes and trim the long beans into 2-inch lengths.
- I heat my large pan or wok over medium heat. I add the cooking oil. I add my chopped onions first and cook them for about 3 minutes.
- Next, I add my minced garlic and julienned ginger to the pan. I cook these for 1 to 2 minutes. I add the fish sauce and cook for another minute, stirring to combine the flavors.
- I pour the coconut milk (gata) into the pan slowly while stirring in one direction. I bring the mixture to a simmer. I never let it reach a full boil because this will cause the coconut milk to separate. I reduce the heat to low and let it simmer for 10 minutes, stirring occasionally but always in the same direction.
- I add my cubed kalabasa to the simmering coconut milk. I cook for 5 minutes or until the squash begins to soften. I test the tenderness with a fork.
- I add my cut long beans to the pan. I cook for 3 minutes.
- I gently place my steamed crabs into the simmering coconut milk mixture. I pour in the coconut cream and add the Thai chili peppers whole. If I want the dish spicier, I can slice the chilies before adding.
- I let everything simmer together for 8 to 10 minutes at low heat until the sauce thickens enough to coat the back of my spoon. The oil from the coconut cream should rise to the surface, creating small orange pools, which is a good sign.
- I taste the sauce and season with salt and pepper as needed. If I want more saltiness, I add a little more fish sauce instead of salt. The final sauce should be creamy and rich but not too thick because it should easily pour over rice but not watery.
- Once done, I let the dish rest for 2 to 3 minutes before serving. I serve immediately.
- Enjoy your ginataang alimasag!
My Personal Tips
- When I'm selecting crabs, I press the pointy sides. If they feel hollow, there's little meat inside. I look for crabs with a firm triangular abdominal plate because these contain the meatiest flesh. I choose crabs that feel heavy for their size, which indicates more meat inside.
- For the coconut milk, I use fresh or high-quality canned coconut milk for the main cooking liquid, and I save the thicker coconut cream for the final stages. I never let coconut milk reach a rapid boil because I maintain a gentle simmer. I stir consistently in one direction to prevent the coconut milk from breaking and becoming grainy.
- I always toast my ginger and garlic before adding other ingredients.
- I lightly season the crabs with salt before steaming to enhance their natural sweetness. For an aromatic twist, I sometimes add 2 to 3 kaffir lime leaves to the simmering coconut milk.
- I don't rush the steaming process because properly steamed crabs are easier to handle and more flavorful.
- I allow the sauce to reduce naturally rather than adding thickeners.
Related
Looking for other recipes like this? Try these:
My Ginataang Alimasag Recipe
Ginataang alimasag is a traditional Filipino crab dish where tender blue crabs are simmered in creamy coconut milk with vegetables, creating a rich, golden sauce perfect for spooning over rice.
Ingredients
Method
- First, I clean my crabs under running water. I remove the gills and innards carefully, then lightly scrub the shells to remove any dirt.
- I fill my steamer with water and bring it to a full boil. I place the cleaned crabs belly-side down in the steamer basket. I steam them for 20 to 25 minutes until their shells turn bright orange-red.
- While my crabs are steaming, I prepare my vegetables. I chop the onions, mince the garlic, and julienne the ginger. I cut the squash (kalabasa) into uniform 1-inch cubes and trim the long beans into 2-inch lengths.
- I heat my large pan or wok over medium heat. I add the cooking oil. I add my chopped onions first and cook them for about 3 minutes.
- Next, I add my minced garlic and julienned ginger to the pan. I cook these for 1 to 2 minutes. I add the fish sauce and cook for another minute, stirring to combine the flavors.
- I pour the coconut milk (gata) into the pan slowly while stirring in one direction. I bring the mixture to a simmer. I never let it reach a full boil because this will cause the coconut milk to separate. I reduce the heat to low and let it simmer for 10 minutes, stirring occasionally but always in the same direction.
- I add my cubed kalabasa to the simmering coconut milk. I cook for 5 minutes or until the squash begins to soften. I test the tenderness with a fork.
- I add my cut long beans to the pan. I cook for 3 minutes.
- I gently place my steamed crabs into the simmering coconut milk mixture. I pour in the coconut cream and add the Thai chili peppers whole. If I want the dish spicier, I can slice the chilies before adding.
- I let everything simmer together for 8 to 10 minutes at low heat until the sauce thickens enough to coat the back of my spoon. The oil from the coconut cream should rise to the surface, creating small orange pools, which is a good sign.
- I taste the sauce and season with salt and pepper as needed. If I want more saltiness, I add a little more fish sauce instead of salt. The final sauce should be creamy and rich but not too thick because it should easily pour over rice but not watery.
- Once done, I let the dish rest for 2 to 3 minutes before serving. I serve immediately.
- Enjoy your ginataang alimasag!
Notes
- When I'm selecting crabs, I press the pointy sides. If they feel hollow, there's little meat inside. I look for crabs with a firm triangular abdominal plate because these contain the meatiest flesh. I choose crabs that feel heavy for their size, which indicates more meat inside.
- For the coconut milk, I use fresh or high-quality canned coconut milk for the main cooking liquid, and I save the thicker coconut cream for the final stages. I never let coconut milk reach a rapid boil because I maintain a gentle simmer. I stir consistently in one direction to prevent the coconut milk from breaking and becoming grainy.
- I always toast my ginger and garlic before adding other ingredients.
- I lightly season the crabs with salt before steaming to enhance their natural sweetness. For an aromatic twist, I sometimes add 2 to 3 kaffir lime leaves to the simmering coconut milk.
- I don't rush the steaming process because properly steamed crabs are easier to handle and more flavorful.
- I allow the sauce to reduce naturally rather than adding thickeners.
Tried this recipe?Let us know how it was!
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