Name: Ginataang Alimasag (Crabs in Coconut Milk)
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Whole Dungeness crabs - 2; Garlic oil - ½ cup; Sliced garlic - ½ cup; Yellow onion, sliced - 1; Thinly sliced ginger rounds, with skin on - 1 cup; Bias-sliced scallions, whites only - ½ cup; Kosher salt and ground black pepper to taste - ½ cup; Fish sauce - 1 tablespoon; Sauteed shrimp paste (such as Kamayan) - 1 (8.75 ounce) jar; Thai chiles, sliced into thin rings - 5; Coconut milk - 1 ½ quarts; Water, or more as needed - ½ quart; Fresh spinach - 1 bunch; Bias-sliced scallions, greens only - ½ cup

Ginataang Alimasag (Crabs in Coconut Milk)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Ginataang Alimasag (Crabs in Coconut Milk)

1. Whole Dungeness crabs - 2

2. Garlic oil - ½ cup

3. Sliced garlic - ½ cup

4. Yellow onion, sliced - 1

5. Thinly sliced ginger rounds, with skin on - 1 cup

6. Bias-sliced scallions, whites only - ½ cup

7. Kosher salt and ground black pepper to taste - ½ cup

8. Fish sauce - 1 tablespoon

9. Sauteed shrimp paste (such as Kamayan) - 1 (8.75 ounce) jar

10. Thai chiles, sliced into thin rings - 5

11. Coconut milk - 1 ½ quarts

12. Water, or more as needed - ½ quart

13. Fresh spinach - 1 bunch

14. Bias-sliced scallions, greens only - ½ cup

How to cook deliciously - Ginataang Alimasag (Crabs in Coconut Milk)

1. Stage

Bring a large pot of salted water to a boil. Drop crabs in and cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.

2. Stage

Heat a large wok over medium-high heat and add garlic oil. Stir in garlic and cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger and saute until onion is translucent, 4 to 5 minutes. Add scallion whites. Season with a few pinches of salt and pepper.

3. Stage

Add fish sauce and let infuse for 1 minute. Stir in shrimp paste and toast for about 3 minutes. Add Thai chiles; saute for 1 minute more. Pour in coconut milk and water. Bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 10 minutes, adding more water if too dry.

4. Stage

Meanwhile, break open the crab. Add to the sauce along with any accumulated juices. Simmer until flavors meld, 8 to 10 minutes more. Season with salt and pepper. Toss in spinach and let wilt. Garnish with scallion greens.