This delicious crab dish is served in a creamy, spicy coconut sauce with long beans. Ginataang Alimasag is a simple recipe that packs a big flavor. Best-enjoyed kamayan-style!
Ginataang Alimasag is a Filipino seafood recipe that uses blue crabs to steam and then simmer in coconut milk and string beans. The rich coconut sauce flavors make the crabs even more delicious.
Alimasag vs Alimango
Alimasag can be interchangeably used in recipes but are two distinct crab species. Alimango crabs are giant with long, thick claws and smooth shells that are evenly colored. They can also be called mud crabs or black crabs, which live in freshwater. Alimasag has a thin claw or leg and a tough shell with usually spotted spots (but not always). They are also known as blue or white sea crabs and live in saltwater.
We used mango crabs in these photos because they were the only ones we could find in the markets on the day we took them. The video below shows alimasag.
Ingredients
- Crabs – You can use Alimasag or Alimango, and even king crabs if they are available
- Aromatics Onion, garlic, and ginger enhance the flavor
- Coconut cream – The best coconut milk is freshly squeezed. But canned coconut milk is easier to access and more convenient.
- Thai chili peppers– for milder heat, substitute finger chilis (siling haba)
- Fish sauce adds umami and savory flavor to the dish. You can also substitute shrimp paste.
- Vegetables – sitaw long beans and Calabasa winter squash adds flavor and texture to the dish. Other vegetables, such as spinach, peachy, and eggplant, can be used.
- Salt and pepper – Enhances flavor and adds zing.
How to select the best crabs?
Press the crab’s pointy side to determine if it has enough crab roe. If the crab feels hollow, likely, there is not enough crab fat. The crab is considered meaty when the triangular or abdominal plate feels firm to the touch.
Cooking Tips
- To make the crabs easier to eat, you can cut them in half.
- Boil the crabs in boiling water if you don’t own a steamer. Place the crabs upside-down in boiling water. Cook for between 8 and 10 minutes, depending on their size, or until they float and change color. Drain well.
- For even cooking, slice the vegetables into uniform pieces.
- Coconut milk should not be boiled as it can cause separation and curdling.
How to serve?
- This ginataang is excellent for lunch or dinner. It comes with lots of steamed rice.
- You don’t need to use spoons or forks. Get ready to work with your hands. Kamayan style is the best way to enjoy this seafood dish. Crab crackers break down those hard shells and extract the delicious flesh.
How to store?
- To ensure food safety, do not leave it at room temperature for a prolonged period. Coconut milk is a product component that can quickly spoil if not refrigerated, especially in warmer temperatures.
- The remaining food can be stored in an airtight container for up to three days in the fridge
- Heat in microwave for 2 to 3 minutes until heated through.
Ginataang Alimasag Recipe
Ginataang Alimasag is a Filipino seafood dish made with long beans, crabs, and calabasa in creamy coconut sauce. It is rich and flavorful and goes well with steamed rice.
Quick Overview of Recipe
- Prep time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Course: Main Entree
Ingredients
- 6 blue crabs
- water for steaming
- 1 tablespoon of canola oil
- 1 onion, chopped and peeled
- 5 cloves garlic, peeled & minced
- 1 thumb-sized ginger, peeled & julienned
- 4 Thai chili peppers
- 1 tablespoon fish sauce
- 4 cups coconut milk
- 1 small calabasa peeled, seeded, and cut into cubes
- 1 bunch of long beans
- 1 cup coconut cream
- Salt and pepper to your liking
Cooking Steps & Instructions
- Wash crabs under cold running water. To remove dirt and grime, scrub the shells with a kitchen toothbrush.
- Place the crabs belly-down in a steamer basket and season with salt. Put the steamer basket in a large pot. Steam crabs on medium heat for 20-25 minutes or until they turn orange. Take out of the heat.
- Heat oil in a large skillet or pan over medium heat. Add garlic, ginger, and onions. Cook until softened.
- Cook for approximately 1 to 2 minutes.
- Reduce the heat to medium-low and add coconut milk.
- Cook the calabasa for 3 to 5 minutes or until it is half-cooked.
- Cook the sitaw for 2 to 3 minutes.
- Add steamed crabs.
- Stir in coconut cream and chili peppers. Mix well.
- Cook for another 8-10 minutes, spooning sauce on the crabs.
- Salt and pepper to your liking. Serve hot.
Important Notes
- To make the crabs easier to eat, you can cut them in half.
- You can boil the crabs if you don’t own a steamer. Turn the crab upside down in the boiling water. Cook for between 8 and 10 minutes, depending on their size, or until they float and change color. Drain well.
- For even cooking, slice the vegetables into uniform pieces.
- Coconut milk should not be boiled as it can cause separation and curdling.
Nutritional Information
- Calories: 515kcal
- Carbohydrates 23g
- Protein: 7g
- Fat: 49g
- Polyunsaturated fat: 1g
- Monounsaturated fat: 3g
- Trans Fat 0.01g
- Cholesterol: 0.4mg
- Sodium: 273mg
- Potassium 1046mg
- Fiber: 4g
- Vitamin A: 2077IU
- Vitamin C: 28mg
- Calcium: 85mg
- Iron: 7mg
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
