📝 About This Recipe
Hailing from the historic 'City of Flowers,' Zamboanga, this dish features the rare Curacha, a hybrid 'sea cockroach' or spanner crab known for its meaty body and sweet flavor. The soul of this recipe is the legendary Alavar sauce—a luscious, golden emulsion of coconut milk, ginger, and secret spices that creates a symphony of creamy, spicy, and savory notes. It is a true Filipino masterpiece that captures the exotic essence of Mindanao’s coastal heritage.
🥗 Ingredients
The Star Seafood
- 1.5 kg Curacha (Spanner Crabs) (cleaned, scrubbed, and left whole)
The Aromatics
- 6 cloves Garlic (minced)
- 1 large Red Onion (finely chopped)
- 2 inch thumb Ginger (peeled and thinly julienned)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
The Signature Sauce Base
- 3 cups Coconut Cream (Kakang Gata) (freshly squeezed or high-quality canned)
- 1/2 cup Crab Paste (Taba ng Talangka) (for that deep orange color and umami)
- 1 teaspoon Turmeric Powder (for color and earthiness)
- 3-5 pieces Siling Labuyo (Bird's Eye Chili) (chopped; adjust to heat preference)
- 1 tablespoon Bagoong Alamang (Shrimp Paste) (sauteed style)
- 1 teaspoon Sugar (to balance the spice)
- to taste Salt and Black Pepper
Finishing Touches
- 2 stalks Spring Onions (chopped for garnish)
- 3-4 pieces Calamansi (served on the side)
👨🍳 Instructions
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1
Prepare the Curacha by scrubbing the shells under cold running water to remove any sand or debris. If the crabs are very large, you may halve them vertically, but keeping them whole preserves the juices.
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2
Steam the Curacha for about 10-12 minutes until they turn a bright orange-red. Set them aside and ensure you save any liquid that drained during steaming.
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3
In a large, deep pan or wok over medium heat, add the cooking oil. Sauté the ginger until fragrant and slightly browned.
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4
Add the onions and garlic to the pan. Cook until the onions are translucent and the garlic is golden, being careful not to burn the garlic.
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5
Stir in the shrimp paste (bagoong) and the crab paste (taba ng talangka). Cook for 2 minutes to release the oils and deepen the flavor.
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6
Pour in the coconut cream and the turmeric powder. Stir gently to combine until the mixture turns a vibrant, uniform orange.
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7
Add the chopped bird's eye chilies and the sugar. Bring the sauce to a gentle simmer, not a rolling boil, to prevent the coconut milk from curdling.
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8
Allow the sauce to reduce by about one-third, stirring occasionally. This should take about 10-15 minutes until it reaches a thick, syrupy consistency.
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9
Taste the sauce. Season with salt and freshly cracked black pepper according to your preference.
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10
Carefully place the steamed Curacha into the simmering sauce. Baste the crabs generously with the sauce, ensuring it gets into the crevices of the shells.
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11
Cover the pan and let it simmer for another 5-7 minutes so the crab meat absorbs the spicy coconut flavors.
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12
Transfer the crabs to a large serving platter and pour the remaining thick sauce over the top. Garnish with chopped spring onions.
💡 Chef's Tips
If you cannot find Curacha, Spanner Crabs or even Mud Crabs (Alimango) are excellent substitutes. Always use 'Kakang Gata' (the first extraction of coconut milk) for the richest, most velvety sauce texture. Be patient with the sauce reduction; the 'Alavar' style is defined by a thick coating rather than a thin soup. Adjust the number of chilies based on your spice tolerance—the turmeric and coconut provide a natural cooling effect. Don't overcook the crabs during the steaming phase, as they will finish cooking in the hot sauce.
🍽️ Serving Suggestions
Serve with a mountain of hot, steamed white rice to soak up every drop of the golden sauce. Pair with a side of Ensaladang Talong (grilled eggplant salad) to provide a smoky, vinegary contrast. A cold glass of calamansi juice or a crisp lager beer cuts through the richness of the coconut cream perfectly. Provide nutcrackers and plenty of napkins—this is a hands-on, delightfully messy dining experience. Offer extra Calamansi on the side for those who want a bright, citrusy lift to the savory sauce.