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Ginataang Alimasag (Crabs in Coconut Milk)

 Rich and savory crab dish, smothered in creamy coconut gravy that will surely satisfy your seafood craving!
Prep Time15 mins
Cook Time20 mins
Author: Pam from PinoyBites

Ingredients

  • 2 - 2 ½ lbs fresh blue crabs washed well and drained * (see notes)
  • 2 400 ml coconut milk I used Cha’s organic premium coconut milk
  • 2 inch long ginger sliced thinly
  • 1 medium onion finely chopped
  • 3 cloves garlic finely chopped
  • 3 tablespoons shrimp paste (I used Barrio Fiesta sauteed, regular)
  • Small bunch of sitaw Asian long beans, cut into 3 inch lengths * (see notes)
  • 4 Red Thai chilies whole or sliced
  • Patis fish sauce, for seasoning
  • Ground black pepper for seasoning
  • 2 tablespoons canola oil for sautéing

Here's How:

  • Heat a large pot/wok (with lid) and add oil. Saute the ginger and onion followed by the garlic. Add the coconut milk and shrimp paste and bring mixture to a boil. Once boiling, gently drop the crabs. Season with ground black pepper. Stir, cover and cook on medium heat for 8-10 minutes (depending on the size). Make sure the crabs are submerged in the liquid (or most of them) for even cooking.
  • Remove the lid and add in the long beans. Cook covered for 2 minutes. Add the chilies, adjust seasoning (if needed) and cook uncovered until the desired amount of liquid is left. I like mine thick like gravy.
  • Serve hot with lots of rice.

Notes

*Any kind of crab (mud, dungeneness, etc) big or small will work. Adjust cooking time depending on the size of crab you use.
**Use good coconut milk for better results. My go-to brands are Aroy-D and Cha’s Organic