Crabs in Coconut Milk (Ginataan Alimango)
Crabs cooked in coconut milk made thick and creamy by adding squash and a bit spicy from red chili peppers.
- 4 large mud crabs
- 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 or green chili peppers
- fish sauce - for seasoning
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.
Calories: 297kcal | Carbohydrates: 14g | Protein: 4g | Fat: 28g | Saturated Fat: 24g | Cholesterol: 1mg | Sodium: 316mg | Potassium: 491mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5778IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 4mg