Guinataang Alimango (Crab in Coconut Cream Sauce)

Guinataang Alimango (Crab in Coconut Cream Sauce)

I was craving for crabs for a very long time thanks to these wonderful crab pictures posted in these blogs

  • Carolyn Chan’s no crab post – Even there are no crabs ordered on the restaurant she mentioned the picture is mouth watering.
  • Purple Bird’s feating with friends post – barbecued crab legs might be simple but sure they are tasty enough
  • Hazelnot’s Red Crab review – That crab maritess is really tempting

So since then every Asian Shop visit we make I have to check out whether these lovely creatures are available until last Saturday where heaps of them appeared into the fish display bin, I immediately bought 9 pieces and cooked once we got home.  The recipe is a classic crab dish in the Philippines where we cook mud crabs in coconut milk together with squash and string beans.  A creamy and flavourful dish enjoyed with rice.  I know a lot of people are fuzzy eaters but the best way to enjoy this dish is also the classic Filipino way of using bare hands, yes we sometimes eat with hands like the Malaysians and Indonesians and it is really helpful for dishes like this as you will definitely use your hands.  If you visit Philippines and the dishes prepared in front of you is either grilled fish (not the deboned one), unshelled shrimps, mussels or crabs then you are offered banana leaves as a plate, most probably people beside you will eat bare hands, not just it easily helps you to debone fish or other sea creatures but it does not stop your momentum eating those lovely dishes.

So if you are not fuzzy enough and want to try eating bare hands try this dish and let me know your experience, and if you don’t know how to do it seach YouTube on how to properly do it.

Ingredients

9 pcs medium sized crabs
1/2 small sized squash, cut into cubes
20 pcs string beans, cut into 2 inch pieces
3 cups coconut milk
1 small red onions, minced
3 cloves garlic, minced
6 thinly sliced ginger
fish sauce
freshly ground black pepper
oil

Method

  1. In a wok add oil and sauté garlic, onions and ginger.
  2. Add the squash and string beans, quickly stir fry the remove from wok and set aside.
  3. Add the coconut milk in the same wok and bring to a boil, once boiling add the crabs and the vegetables.  Simmer for 10 minutes.
  4. Season with freshly ground black pepper and fish sauce.
thanks

14 Responses

  1. Great recipe – crab is my favourite!
    :-) Mandy

  2. Kiwidutch says:

    Himself would be having a major seafood craving if he saw these LOL. Using your fingers is all part of the fun! I have seafood allergies but it seems to be the creatures with hinges that give me problems (oysters, mussels, pippi’s etc) so far I can eat crab in small quantities. I’m saving this recipe for when I’m mobile again and can keep a look out for it at a reasonable price so that I can surprise Himself with this one day.
    Thanks!

  3. dregm says:

    my favorite thats why i copied the recipe and your site. tnx

  4. purplebirdblog says:

    Crab and coconut?! Sounds like a pretty perfect dish to me!

  5. Interesting that the recipe also uses squash and beans. I haven’t seen this combination before.

  6. Meri says:

    I am dreaming of a tropical vacation in my MOUTH right now haha- this sounds so good!

  7. saminacooks says:

    Now, I am craving crab! Beautiful pictures and as always, wonderful recipe!

  8. suezumout says:

    This looks amazing! I would do anything for a bowl of that right now. Delicious!

  9. Tita Beng says:

    This is one of my favorites! I love to cooked this kahit parusa pa sa ‘kin! Kasi tamad mag-alis ng balat si husband. Gusto nya kumain but doesn’t want the mess that comes with eating the crab. Pero okay lang, kasi super love ko ang crab!

  10. Tita Beng says:

    This is one of my favorites! I love to cook this kahit parusa pa sa ‘kin! Kasi tamad mag-alis ng balat si husband. Gusto nya kumain but doesn’t want the mess that comes with eating the crab. Pero okay lang, kasi super love ko ang crab!

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