Crabs in Coconut Milk (Ginataan Alimango)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
297 kcal
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Course
Main Course
Crabs in Coconut Milk (Ginataan Alimango)
Description
In this Filipino seafood dish, fresh mud crabs are first boiled in salted water to cook through, then halved to release flavorful juices around the shell. The foundation is a sauté of garlic and onion in vegetable oil, to which cubed squash and crab stock or water is added and simmered until the squash softens and begins to puree, thickening the mixture. Coconut milk is then incorporated, creating a rich, creamy sauce.
Cooked crab pieces are added along with cut yardlong beans and red or green chili peppers, lending mild heat and color. The dish simmers longer so the sauce thickens, coating the crab and vegetables with a luscious, flavorful creaminess. Seasoning with fish sauce rounds out the savory depth and enhances the seafood flavor.
This dish is traditionally served hot over steamed white rice, offering a balance of creamy, spicy, and sweet flavors with a variety of textures from tender squash, crisp beans, and succulent crab meat. The chili peppers add a gentle warmth, while the coconut milk imparts a smooth mouthfeel that complements the shellfish.
Ingredients
- 4 large mud crab
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1-2 clove garlic - minced
- 1 medium onion - chopped
- 1 ½ cups squash - cut into cubes
- ½ cup water or crab stock
- 1 can coconut milk - (13.5 fl. oz.)
- 1 cup yardlong beans - cut into 2-inch long pieces
- 1-2 pieces red chili pepper or green chili pepper
- fish sauce - for seasoning
Instructions
- In a large pot, bring enough water to boil. Plunge the crabs head-first one by one. Add salt and let simmer for 10 minutes. Remove from water and cut the crabs into half. Reserve ½ cup of the crab stock.
- In a large pan, saute garlic and onion in oil until tender and aromatic over medium heat. Add squash and the water or reserved stock. Let it simmer until the squash becomes tender.
- Add coconut milk and continue to simmer until squash is really soft and mushy like a puree. Add the cooked crabs, yardlong beans, and chili peppers and season with fish sauce. Let it cook for another 10-15 minutes or until the sauce has thickened.
- Transfer to a serving dish and serve with hot steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 1mg | 0% |
| Sodium | 316mg | 13% |
| Potassium | 491mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5778IU | 116% |
| Vitamin C | 19mg | 21% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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