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.