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Ginataang Alimasag (Crabs in Coconut Milk)
Ginataang Alimasag (Crabs in Coconut Milk)
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Indulge in a rich and flavorful Filipino crab stew with coconut milk, shrimp paste, ginger, and chiles.
Ingredients:
  • 2 whole Dungeness crabs
  • 0.5 cup garlic oil
  • 0.5 cup sliced garlic
  • 1 yellow onion, sliced
  • 1 cup thinly sliced ginger rounds, with skin on
  • 0.5 cup bias-sliced scallions, whites only
  • kosher salt and ground black pepper to taste
  • 1 tablespoon fish sauce
  • 1 (8.75 ounce) jar sauteed shrimp paste (such as Kamayan)
  • 5 Thai chiles, sliced into thin rings
  • 1.5 quarts coconut milk
  • 0.5 quart water, or more as needed
  • 1 bunch fresh spinach
  • 0.5 cup bias-sliced scallions, greens only
Instructions:
  • 1. Bring a large pot of salted water to a rapid boil, then gently introduce the crabs. Cook until the shells transform into a vibrant red color, approximately 8 to 10 minutes. Immediately immerse the crabs in ice water to halt the cooking. Drain and set aside.
  • Warm up a large wok on medium-high heat, then drizzle in the garlic oil. Stir in the garlic and cook until it's lightly toasted and turns golden brown, which should take about 2 to 3 minutes. Incorporate the onion and ginger and saute until the onion becomes translucent, which should be around 4 to 5 minutes. Toss in the scallion whites, and don't forget to season with a few pinches of salt and pepper to taste.
  • - Infuse fish sauce for 1 minute before stirring in shrimp paste and toasting for 3 minutes. - Saute Thai chiles for 1 minute, then pour in coconut milk and water. - Bring to a simmer and cook on medium-low heat until sauce thickens, about 10 minutes. - Adjust consistency by adding water if needed.
  • Break open the crab and add it to the sauce along with any juices. Simmer for 8 to 10 minutes until flavors meld. Season with salt and pepper, then stir in spinach until wilted. Garnish with scallion greens before serving.

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