Growing up in our small coastal town of Pilar, Bataan, catching alimasag was more than just fishing, it was our childhood adventure, I remember waking up at dawn with my Tatay and my best friend, armed with our trusty nets and bait, racing against the sunrise to catch these feisty blue crabs.
Back home, my Nanay would transform our fresh catch into this incredible Ginataang Alimasag that had everyone fighting over the last drop of that creamy gata sauce.
Now living in the city, this recipe brings back those seaside memories with every bite. The secret? It’s all in how you let the coconut milk slowly simmer with the crab, creating that rich, golden sauce that’s just begging to be soaked up with hot rice.
Once you master this ginataang alimasag recipe, you’ll understand why we Filipinos can’t help but eat this with our hands. There’s just no other way to fully enjoy every succulent piece of crab meat swimming in that velvety gata sauce.
Why You’ll Love This Recipe
- Restaurant-Quality Results: Create the same rich, creamy flavors you’d find in high-end Filipino seafood restaurants
- Perfect for Special Occasions: Impressive enough for celebrations but simple enough for weekend family meals
- Complete Meal: With vegetables already included, just add rice for a complete Filipino feast
- Authentically Filipino: Traditional techniques and ingredients passed down through generations
- Versatile: Can be adjusted for spice levels and vegetable preferences
- Nutrient-Rich: High in protein, healthy fats, and essential minerals from seafood and coconut milk
Authentic Ginataang Alimasag (Filipino Crab in Coconut Milk)
Ingredients
- 6 blue crabs alimasag
- 4 cups coconut milk gata
- 1 cup coconut cream kakang gata
- 1 onion chopped (sibuyas)
- 5 cloves garlic minced (bawang)
- 1 thumb-size ginger julienned (luya)
- 4 Thai chili peppers siling labuyo
- 1 tablespoon fish sauce patis
- 1 small calabasa/squash cubed (kalabasa)
- 1 bunch long beans cut into 2-inch lengths (sitaw)
- 1 tablespoon cooking oil mantika
- Salt and pepper to taste asin at paminta
Instructions
- Start by thoroughly cleaning the crabs (alimasag) under running water. Remove the gills (hasang) and innards (bituka) carefully. Lightly scrub the shells to remove any dirt or debris (kuskusin ang shell para matanggal ang dumi). Check that each crab feels heavy for its size – this ensures you're using meaty crabs.
- Fill your steamer with water and bring it to a full boil at 212°F (100°C). Place the cleaned crabs belly-side down in the steamer basket, making sure they're not overcrowded. Steam the crabs for 20-25 minutes until their shells turn bright orange-red. You'll know they're done when the shells have completely changed color (kapag naging orange-pula na ang balat).
- While the crabs are steaming, prepare your vegetables. Chop the onions (sibuyas), mince the garlic (bawang), and julienne the ginger (luya). Cut the calabasa squash (kalabasa) into uniform 1-inch cubes and trim the long beans (sitaw) into 2-inch lengths.
- Heat your large pan or wok (kawali) over medium heat (175°F/80°C). Add the cooking oil (mantika) and wait until it shimmers. Add your chopped onions first and cook them until they become transparent, which takes about 3 minutes. Stir occasionally using a wooden spoon (sandok na kahoy).
- Add the minced garlic and julienned ginger to the pan. Cook these aromatics until you can smell their fragrance (hanggang mabango), usually 1-2 minutes. Add the fish sauce (patis) and cook for another minute, stirring to combine all the flavors.
- Now comes the most crucial step – adding the coconut milk (gata). Pour the coconut milk into the pan slowly while stirring in one direction. Bring the mixture to a gentle simmer at 185°F (85°C). Remember, never let it reach a full boil as this will cause the coconut milk to separate. Reduce the heat to low (165°F/74°C) and let it simmer for 10 minutes, stirring occasionally but always in the same direction.
- Add the cubed calabasa to the simmering coconut milk. Cook for 5 minutes or until the squash begins to soften but isn’t mushy (hanggang lumambot nang kaunti). Test the tenderness with a fork – it should offer some resistance but not be hard.
- Add the cut long beans to the pan. Cook for 3 minutes until they turn bright green but remain crisp (hanggang maging berde pero malutong pa rin). They should bend slightly but still snap when folded.
- Gently place your steamed crabs into the simmering coconut milk mixture. Pour in the coconut cream (kakang gata) and add the Thai chili peppers (siling labuyo) whole. If you want the dish spicier, you can slice the chilies before adding.
- Let everything simmer together for 8-10 minutes at low heat until the sauce thickens enough to coat the back of your spoon (hanggang lumapot ang sabaw). Stir very gently to avoid breaking the crab pieces. The oil from the coconut cream should rise to the surface, creating small orange pools – this is a good sign.
- Taste the sauce and season with salt and pepper (asin at paminta) as needed. If you want more saltiness, you can add a little more fish sauce instead of salt. The final sauce should be creamy and rich but not too thick – it should easily pour over rice but not be watery.
- Once done, let the dish rest for 2-3 minutes before serving. This allows the flavors to settle and the sauce to reach the perfect consistency. Serve immediately in a large bowl with plenty of hot steamed rice (mainit na kanin). Place calamansi halves and extra fish sauce on the side for diners to adjust flavors to their taste.
- Remember to provide finger bowls with warm water and calamansi for cleaning hands, as this dish is traditionally eaten kamayan style (using hands). The best way to enjoy Ginataang Alimasag is to crack the crab shells with your hands and use your fingers to get every bit of meat, dipping each piece in the rich coconut sauce before eating with rice.
Tips from Lola’s Kitchen
- Crab Selection:
- Press the pointy sides – if hollow, there’s no crab fat
- Look for a firm triangular plate for meatiest crabs
- Choose crabs that feel heavy for their size
- Fresh crabs should smell like the ocean, not fishy
- Coconut Milk Tips:
- Use first-press coconut milk for richest flavor
- Never let coconut milk boil rapidly to prevent curdling
- Stir in one direction when adding coconut milk
- Add coconut cream last for maximum richness
- Flavor Enhancement:
- Toast ginger and garlic before adding other ingredients
- Season crabs with salt before steaming
- Add kaffir lime leaves for extra aromatics (optional)
- Reserve some coconut cream for garnish
Traditional Serving Suggestions
- Kamayan Style:
- Spread banana leaves on table
- Place rice in mounds
- Arrange crab and vegetables
- Serve with calamansi and patis
- Family Style:
- Large serving bowl in center
- Individual rice bowls
- Extra sauce on side
- Finger bowls with warm water and calamansi
Troubleshooting Common Issues
- Curdled Coconut Milk:
- Solution: Lower heat immediately
- Prevention: Keep at gentle simmer
- Tough Crab Meat:
- Solution: Steam longer at lower temperature
- Prevention: Don’t overcrowd steamer
- Watery Sauce:
- Solution: Simmer longer to reduce
- Prevention: Use proper coconut milk-to-cream ratio
Ingredient Alternatives
- Coconut Milk: Coconut milk powder + water
- Blue Crabs: Mud crabs or king crabs
- Long Beans: Green beans or string beans
- Calabasa: Butternut squash or pumpkin
- Thai Chilies: Bird’s eye chilies or jalapeños
- Fish Sauce: Shrimp paste or salt
Storage & Reheating
- Refrigeration: Up to 3 days in airtight container
- Freezing: Not recommended
- Reheating:
- Stovetop: Low heat, stirring gently
- Microwave: 2-3 minute intervals, 50% power
- Add fresh coconut milk if sauce is too thick
Recipe Variations
- Spicy Version:
- Double chilies
- Add sambal or chili garlic sauce
- Vegetable-Rich:
- Add eggplant
- Include morning glory
- Mix in baby corn
- Seafood Medley:
- Add shrimp
- Include mussels
- Mix with squid
FAQs
Q: Can I use frozen crabs? A: Yes, but thaw completely and pat dry before cooking. Q: How do I know when crabs are fully cooked? A: Shell turns bright orange-red and meat is opaque. Q: Can I make this in advance? A: Best served fresh, but can be made 4-6 hours ahead. Q: How spicy is this dish? A: Moderately spicy; adjust chilies to taste.
Nutrition
The Story Behind Ginataang Alimasag (Filipino Crab in Coconut Milk)
Growing up along the Philippines’ endless coastlines, Ginataang Alimasag tells the story of our maritime heritage, where the abundance of fresh seafood meets the richness of tropical coconuts. This beloved Filipino crab dish, dating back generations, showcases how our ancestors masterfully combined the ocean’s bounty with native ingredients to create something truly extraordinary.
In coastal communities from Batangas to Zambales, each family has their own version of this treasured recipe. Some say it originated from fisherfolk who needed hearty, filling meals after long days at sea. The combination was practical yet ingenious – fresh crabs, readily available coconut milk, and vegetables from backyard gardens. The dish became a testament to Filipino resourcefulness, turning simple ingredients into a feast fit for celebrations.
What makes Ginataang Alimasag stand out among countless Filipino ginataan dishes is its perfect balance. The natural sweetness of fresh blue crabs (alimasag) harmonizes with the creamy coconut milk (gata), while aromatics like ginger (luya) and garlic (bawang) add depth without overpowering the delicate seafood flavor. The addition of kalabasa (squash) and sitaw (long beans) isn’t just for nutrition – these vegetables act as flavor sponges, soaking up the rich, golden sauce.
Today, whether served in humble seaside carinderias or upscale Filipino restaurants, Ginataang Alimasag remains a testament to our culinary heritage. It’s more than just a recipe – it’s a celebration of our coastal abundance, family gatherings, and the Filipino talent for transforming simple ingredients into something magical. Every family gathering or fiesta becomes extra special when this golden pot of creamy, crab-filled goodness takes center stage, surrounded by mountains of steaming rice and eager hands ready to dig in.
Modern Filipino home cooks might find it easier to buy pre-cleaned crabs from the market, but the essence remains the same – that magical moment when fresh seafood meets velvety coconut milk, creating a dish that tastes like memories of seaside feasts and family celebrations. Whether you’re cooking this dish in a modern city kitchen or a traditional provincial home, each spoonful carries the legacy of countless Filipino cooks who perfected this coastal classic.
Remember: Perfect ginataang alimasag isn’t just about the coconut milk sauce—it’s about timing the cooking so the crab meat stays sweet and tender while allowing the sauce to reduce to that ideal creamy consistency that begs to be spooned over hot rice.
