Crab in Coconut Milk Alimango Sa Gata
Indulge in the creamy, savory flavors of Filipino cuisine with **Crab in Coconut Milk (Alimango sa Gata)**, a dish that turns fresh crabs into an irresistible seafood feast. In this traditional recipe, succulent crabs are simmered in a luscious blend of coconut milk and coconut cream, infused with the aromatic combination of garlic, onion, and ginger. Vibrant squash and crisp string beans add delightful texture and a pop of color, while long green chilies give just the right hint of heat. Seasoned with fish sauce for that unmistakable umami punch, this hearty dish is perfect when paired with steamed white rice. Whether you're looking to impress guests or savor a comforting meal at home, this Filipino classic is a celebration of bold flavors and rich traditions.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces fresh crabs (cleaned and split in half)
- 2 cups coconut milk
- 1 cup coconut cream
- 1 thumb-sized piece ginger (sliced into strips)
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 2 pieces long green chilies (whole or sliced)
- 2 cups squash (peeled and cubed)
- 1 cup string beans (cut into 2-inch pieces)
- 2 tablespoons fish sauce
- 2 tablespoons cooking oil
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Clean and prepare the crabs by washing them thoroughly and cutting them in half. Crack the claws slightly for easier eating.
In a large pan or wok, heat the cooking oil over medium heat.
Sauté the garlic, onion, and ginger until aromatic and the onion becomes translucent.
Add the coconut milk and water to the pan and stir. Bring to a gentle simmer.
Season with fish sauce, salt, and black pepper. Adjust the seasoning to taste.
Add the squash cubes and simmer for about 10-12 minutes until the squash is tender.
Place the crab into the pan and cook for 8-10 minutes, turning occasionally to make sure the crab cooks evenly.
Add the string beans and long green chilies to the pan and stir gently. Cook for another 5 minutes until the vegetables are tender but not overcooked.
Pour in the coconut cream and stir to combine. Let it simmer for an additional 2-3 minutes to thicken the sauce and enhance the flavor.
Remove from heat and transfer to a serving dish. Serve hot with steamed white rice.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 43.1 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
