Ginataang Alimasag (Crabs in Coconut Milk)
Rich and savory crab dish, smothered in creamy coconut gravy that will surely satisfy your seafood craving!
- 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
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.
*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