Authentic Ginataang Alimasag (Filipino Crab in Coconut Milk)
Ginataang Alimasag transforms fresh blue crabs into a coastal Filipino masterpiece where sweet, succulent crabmeat meets a silky coconut milk sauce infused with ginger, garlic, and chilies. Tender long beans and chunks of calabasa squash complement the seafood, while soaking up the rich, creamy broth. This dish epitomizes the Filipino talent for balancing coconut milk's natural sweetness with savory umami and gentle heat, creating a luxurious yet comforting meal that begs to be eaten with bare hands and plenty of steamed rice.
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
Nutrition
Calories: 462kcalCarbohydrates: 10gProtein: 5gFat: 48gSaturated Fat: 41gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 258mgPotassium: 514mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 10mgCalcium: 42mgIron: 6mg
Tried this recipe?Let us know how it was!