Make Golden Crab Paste: Easy Filipino Taba ng Talangka Recipe

Name: Make Golden Crab Paste: Easy Filipino Taba ng Talangka Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Filipino
Ingredients: Approx. 1 kg kilograms Small Crabs (Talangka) (For extracting about 1 cup of fat/roe); 3 cloves Garlic (Minced); 1 tablespoon Calamansi or Lime Juice (Freshly squeezed); To taste Salt; To taste Ground Black Pepper

Learn how to transform small crabs (talangka) into a rich, golden crab fat paste (Taba ng Talangka) that's a true delicacy. This traditional Filipino recipe is perfect for enhancing any meal or enjoying with hot rice.

#Filipino Food

#Seafood Recipe

#Crab Paste

#Taba ng Talangka

#Easy Recipe

#Delicacy

Bowl of Raw Crab Fat and Roe

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Medium

Filipino

Tagalog

Nutrition (per serving)

250

Calories

10g

Protein

Carbs

20g

Fat

Sautéing Garlic in a Pan

Ingredients

Small Crabs (Talangka)
(For extracting about 1 cup of fat/roe)
Approx. 1 kg kilograms
Garlic
(Minced)
3 cloves

Calamansi or Lime Juice
(Freshly squeezed)
1 tablespoon
Salt
To taste
Ground Black Pepper
To taste

Servings: 4

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

Crab Fat Cooking to Golden Perfection

Instructions

0/5 completed

1
Thoroughly clean the small crabs (talangka) and carefully extract all the orange crab fat and roe from their shells, placing it into a bowl.
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5m
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Thoroughly clean the small crabs (talangka) and carefully extract all the orange crab fat and roe from their shells, placing it into a bowl.
5m
Be gentle during extraction to get as much fat as possible. This step requires patience.
2
In a pan over medium heat, sauté the minced garlic until fragrant and lightly golden. Be careful not to burn it.
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2m
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In a pan over medium heat, sauté the minced garlic until fragrant and lightly golden. Be careful not to burn it.
2m
A little cooking oil can be used if the pan is too dry, but the crab fat will release its own oil later.

3
Add the extracted crab fat and roe to the pan with the sautéed garlic. Stir continuously, cooking until the fat renders, thickens, and turns into a rich, golden-orange paste.
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10m
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Add the extracted crab fat and roe to the pan with the sautéed garlic. Stir continuously, cooking until the fat renders, thickens, and turns into a rich, golden-orange paste.
10m
Cooking it slowly helps develop the deep flavor and ensures a good texture.
4
Season the crab paste with salt and ground black pepper to taste. Stir in the calamansi or lime juice, simmering for another minute to blend the flavors.
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2m
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Season the crab paste with salt and ground black pepper to taste. Stir in the calamansi or lime juice, simmering for another minute to blend the flavors.
2m
Adjust seasoning as needed. The calamansi adds a refreshing tang that balances the richness.
5
Remove from heat and serve the golden crab paste immediately with hot steamed rice, or use it as a flavorful topping for other dishes.
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1m
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Remove from heat and serve the golden crab paste immediately with hot steamed rice, or use it as a flavorful topping for other dishes.
1m
This crab paste can be stored in an airtight container in the refrigerator for a few days.