📝 About This Recipe
A beloved coastal classic from the Philippines, Ginataang Alimasag marries the natural sweetness of fresh blue crabs with the rich, velvety embrace of coconut milk. Infused with aromatic ginger, pungent shrimp paste, and the earthy sweetness of squash, this dish is a masterclass in balancing creamy textures with bold, savory undertones. It is an experiential meal that invites you to eat with your hands, savoring every drop of the golden, chili-flecked sauce.
🥗 Ingredients
Main Seafood
- 1 kg Blue Crabs (Alimasag) (cleaned and halved, claws lightly cracked)
Aromatics and Base
- 2 cups Coconut Milk (Gata) (first extraction or canned full-fat coconut milk)
- 1 cup Coconut Cream (Kakang Gata) (thick, for finishing the sauce)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (sliced)
- 2 inch piece Ginger (sliced into thin matchsticks)
- 2 tablespoons Shrimp Paste (Bagoong Alamang) (sauteed variety preferred)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
Vegetables and Seasoning
- 2 cups Kabocha Squash (Kalabasa) (peeled and cubed into 1-inch pieces)
- 1 bunch String Beans (Sitaw) (cut into 2-inch lengths)
- 2-3 pieces Thai Bird's Eye Chilies (Siling Labuyo) (chopped for heat, or left whole for mild flavor)
- 2 pieces Long Green Chili (Siling Haba) (whole)
- 1 tablespoon Fish Sauce (Patis) (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 cup Spinach or Malunggay leaves (optional, for extra greens)
👨🍳 Instructions
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1
Prepare the crabs by removing the top shell (carapace), discarding the gills, and rinsing thoroughly. Cut the body in half and lightly crack the claws with the back of a knife to allow the sauce to penetrate.
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2
In a large heavy-bottomed pot or wok, heat the cooking oil over medium heat.
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3
Saute the ginger matchsticks until fragrant and slightly browned. Add the garlic and onions, cooking until the onions are translucent and the garlic is golden.
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4
Stir in the shrimp paste (bagoong) and cook for 1-2 minutes to release its umami aroma, being careful not to burn it.
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5
Pour in the 2 cups of coconut milk. Bring to a gentle simmer, stirring occasionally to prevent the milk from curdling.
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6
Add the cubed squash to the pot. Cover and simmer for about 5-7 minutes, or until the squash begins to soften slightly.
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7
Add the prepared crabs to the pot. Gently toss them so they are submerged or well-coated in the simmering liquid.
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8
Add the long green chilies and bird's eye chilies. Cover and cook for 10 minutes. The crabs will turn a vibrant orange color.
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9
Stir in the string beans (sitaw) and cook for another 3-4 minutes until the beans are tender-crisp.
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10
Pour in the thick coconut cream (kakang gata). This adds a luxurious richness to the sauce. Simmer uncovered for 5 minutes until the sauce thickens to your liking.
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11
If using spinach or malunggay leaves, stir them in at the very last minute until wilted.
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12
Taste the sauce. Season with fish sauce and black pepper as needed. Remove from heat and serve immediately.
💡 Chef's Tips
Always use fresh crabs; if the crab feels heavy for its size, it is full of meat. Do not let the coconut milk reach a rolling boil too quickly, or the oil may separate and the sauce will look curdled. Cracking the claws is essential so the creamy sauce can season the sweet crab meat inside. If you prefer a thicker sauce, mash a few pieces of the cooked squash into the liquid to create a golden, velvety consistency. Adjust the number of bird's eye chilies based on your spice tolerance—the creaminess of the coconut milk masks heat well.
🍽️ Serving Suggestions
Serve steaming hot over a mound of fragrant jasmine rice to soak up the rich sauce. Pair with a side of 'Atchara' (pickled papaya) to provide a bright, acidic contrast to the rich coconut. A cold glass of calamansi juice or iced lemongrass tea cuts through the richness beautifully. Provide small bowls of calamansi and fish sauce (patis) for dipping on the side. Don't forget extra napkins and a bowl for discarded shells—this is a hands-on meal!