The Happy Home Cook: Crab in Coconut Sauce (Ginataang Alimango)

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Crab in Coconut Sauce (Source: pxhere)

Prep time: 10 minutes
Cook time: 30 minutes
Serves 2 to 4 

Dairy-free, Gluten-free, Nut-free, Soy-free

This creamy, sweet and spicy dish is one of my family's favorites. It's simple to make a directed below, but for even more sauce absorption, you can cut the crabs in half before adding to the fragrant coconut milk. We use spinach in this recipe, though the traditional version uses chili pepper leaves and squash blossoms. if you have access to either or both of these, use them instead.

Ingredients

2 Dungeness crabs or 4 blue crabs

3 tablespoons canola oil

1/4 cup grated ginger

1 shallot, minced

3 garlic cloves, crushed

4 cups coconut milk

Salt

Freshly ground black pepper

2 cups spinach or chili pepper leaves

2 Thai chilis or serrano peppers

1 tablespoon minced cilantro, for garnish

Procedure

1. Fill a large pot with water and bring to a boil. Lower the crabs into the pot and boil for 1 minute. Remove the crabs and clean them with a vegetable-cleaning brush.

2. In another large pot, heat the oil over medium heat. Add the ginger, shallot and garlic, and saute for 3 to 5 minutes, or until translucent and fragrant.

3. Add the coconut milk and crabs, bring to a boil, and then reduce the heat to simmer for 15 minutes. Season with salt and pepper. Add the spinach and chilis, and cook for 1 minute.

4. Transfer to a large platter and serve, garnished with cilantro.

Substitution tip: If Dungeness or blue crabs are not available, approximately 2 pounds of king crab legs are a good substitute. 

From The Easy Filipino Cookbook: 100 Classics Made Simple by Roline Casper

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