Ginataang Alimasag (Crabs in Coconut Milk)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Fill a large bowl with ice and cold water. Bring a large pot of salted water to a boil. Add crabs; cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat a large wok over medium-high heat. Add garlic oil and garlic; cook until garlic lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger; cook until onion is translucent, 4 to 5 minutes. Add scallion whites; season with a few pinches of salt and black pepper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add fish sauce; let infuse for 1 minute. Stir in shrimp paste; cook until toasted, about 3 minutes. Add Thai chilies; cook for 1 minute. Pour in coconut milk and water; bring to a simmer. Reduce heat to medium-low; cook until sauce is thickened, about 10 minutes, adding more water if sauce too dry.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, crack open crabs; remove meat and discard shells. Add crabmeat to sauce along with any accumulated juices; simmer until flavors meld, 8 to 10 minutes. Season with salt and black pepper. Toss in spinach until wilted. Garnish with scallion greens.'}

📊 Nutrition Facts

Per serving (8 servings total)