Ginataang Alimasag (Crab Cooked in Coconut Milk)
- 6 to 8 blue crabs or
- 1 pound jumbo lump crab
- 2 tablespoons oil
- 1 cup yellow onions, julienned
- ½ cup ginger, finely julienned
- 1 tablespoon fish sauce
- 5 cups coconut milk
- 1 teaspoon kosher salt
- 4 cups spinach
- Jasmine rice, cooked, as needed
Rinse crabs well and steam for about 20 minutes or until shells change color; cool. Remove the top shell, split the body in half and remove lungs; set aside.
Heat oil in a large pot over high heat and cook onions and ginger until onions are translucent; add fish sauce.
Turn heat to medium. Add coconut milk and salt and bring to a boil. As sauce thickens, add crabs or crab meat. Turn heat to medium and continue to cook until the coconut milk starts to reduce, about 12 minutes. Add spinach and cook for 2 more minutes. Plate with jasmine rice. Makes 4 to 6 servings.
Recipe by Patrice Cleary, Purple Patch, Washington, D.C.