Delicious Ginataang Alimasag: Easy Filipino Crab in Coconut Milk Recipe

Name: Delicious Ginataang Alimasag: Easy Filipino Crab in Coconut Milk Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Filipino
Ingredients: 1 kg kilogram Fresh Crabs (cleaned and halved); 2 cups Thick Coconut Milk (from first press); 1 cup Thin Coconut Milk (from second press); 1 knob Ginger (about 2 inches, peeled and sliced); 4 cloves Garlic (minced); 1 medium Onion (chopped); 2 pieces Green Chilies (Siling Haba) (sliced, or left whole for less spice); 2 tablespoons Fish Sauce (Patis) (to taste); to taste Salt; 1 tablespoon Cooking Oil

Learn how to make Ginataang Alimasag, a savory and healthy Filipino dish featuring fresh crabs simmered in rich coconut milk with aromatic ginger, garlic, and green chilies. This comforting seafood stew is perfect for a satisfying meal, bringing the authentic flavors of the Philippines to your table. A true comfort food delight!

#Filipino

#Crab

#Coconut Milk

#Seafood

#Healthy

#Stew

#Comfort Food

Ginataang Alimasag in a Wok

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Medium

Filipino

Tagalog

Nutrition (per serving)

420

Calories

30g

Protein

12g

Carbs

32g

Fat

Close-up of Cooked Crab in Sauce

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Serving of Ginataang Alimasag

Instructions

0/6 completed

1
Prepare the Crabs: Thoroughly clean the crabs, remove gills and entrails, then cut each crab in half. Set aside.
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5m
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Prepare the Crabs: Thoroughly clean the crabs, remove gills and entrails, then cut each crab in half. Set aside.
5m
For best flavor, use very fresh crabs. You can also ask your fishmonger to clean them.
2
Sauté Aromatics: Heat cooking oil in a large pot or wok over medium heat. Sauté ginger until fragrant, then add garlic and onion. Cook until the onion softens and becomes translucent.
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5m
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Sauté Aromatics: Heat cooking oil in a large pot or wok over medium heat. Sauté ginger until fragrant, then add garlic and onion. Cook until the onion softens and becomes translucent.
5m
Don't burn the garlic; a golden color is perfect.

3
Add Crabs: Add the cleaned crab halves to the pot. Stir-fry for about 2-3 minutes until the crab shells turn vibrant orange.
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3m
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Add Crabs: Add the cleaned crab halves to the pot. Stir-fry for about 2-3 minutes until the crab shells turn vibrant orange.
3m
This step helps seal in the flavors and gives the crabs a beautiful color.
4
Simmer in Thin Coconut Milk: Pour in the thin coconut milk and bring to a gentle simmer. Cover and cook for about 10 minutes, or until the crabs are partially cooked.
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10m
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Simmer in Thin Coconut Milk: Pour in the thin coconut milk and bring to a gentle simmer. Cover and cook for about 10 minutes, or until the crabs are partially cooked.
10m
Do not boil coconut milk too vigorously to prevent it from curdling.
5
Add Thick Coconut Milk and Chilies: Add the thick coconut milk and green chilies. Continue to simmer, uncovered, stirring occasionally, until the sauce thickens to your desired consistency and the crabs are fully cooked.
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10m
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Add Thick Coconut Milk and Chilies: Add the thick coconut milk and green chilies. Continue to simmer, uncovered, stirring occasionally, until the sauce thickens to your desired consistency and the crabs are fully cooked.
10m
Adjust the amount of chilies to your spice preference.

6
Season and Serve: Season with fish sauce and a pinch of salt if needed. Taste and adjust seasonings. Serve hot with steamed rice.
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2m
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Season and Serve: Season with fish sauce and a pinch of salt if needed. Taste and adjust seasonings. Serve hot with steamed rice.
2m
A dash of black pepper can enhance the flavor.