Crabs in Coconut Milk
I occasionally find myself craving for a good crab dish specially on certain times of the month.
And when these things happen, I would either cook Crabs in Coconut Milk (Ginataang Alimango) which is a favorite at home…
OR Go out and eat at a restaurant serving Chili Crabs or Crab in Sotanghon….
Today, I am craving for a simple crab dish. I want steamed crabs dipped in an array of delicious sauces! I wonder if it’s possible to get some Stone Crabs here.
Stone Crab claws are known to be filled with tasty and flavorful meat that is considered a delicacy that is why it is best eaten in the simplest form you can just so you can appreciate how scrumptious it is — BY BOILING/STEAMING IT.
It’s probably the easiest way to prepare them as well. All you have to do is boil a pot of water, then take the water off the heat. Add the claws to the water and leave them in for about 1-2 minutes, then take them out and rinse them under cold water.
I have a few recipe for Stone Crab claw dipping sauce which I think you will love. You can also use this with other kinds of crab as well.
Lemon Garlic Butter Sauce
Ingredients
- 12 tbsp butter
- 4 cloves garlic, minced
- juice of 1 lemon
- zest of 1 lemon
Instructions
- Combine garlic, butter and lemon juice and microwave for minute or until butter is infused with the aroma and flavor of garlic.
- Add lemon zest and stir.
- Drizzle or use as dipping sauce
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PrintRed Pepper Sauce
Ingredients
- 2 large red bell pepper
- 1 tbsp extra virgin olive oil
- 3/4 cup plain yogurt
- 1/4 tsp cumin
- 1 tsp dried chili flakes
- 1/2 tsp salt
Instructions
- Preheat the oven to 375 F. (190 C.)
- Rub the red pepper with olive oil and place on a shallow baking dish.
- Roast in preheated oven for 30 minutes
- Remove from the oven and place the roasted pepper in a bowl.
- Cover the bowl with plastic wrap and let sit for 20 minutes.
- Let the pepper cool then remove the stem, veins, seeds and skin.
- Place in a food processor with yogurt, cumin, chili flakes and salt
- Process until well blended.
- Serve as dipping sauce
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PrintHot Mustard Sauce
Ingredients
- 2 cups Sour Cream
- 4 tsp Horseradish
- Sweet Hot Mustard
- Juice from ½ a Lemon
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Put all ingredients in a sauce pan and heat thoroughly.
- Do not bring the mixture to a boil, just heat it up.
- Serve warm with delicious stone crab
14 Responses
OMG this looks SO good!!!! I love crabs and used to enjoy them but now I’m a bit allergic so I cannot enjoy them as much as I want. I will keep drooling over your photos for now. 😀
Thank you so much Nami!
Ahhh.. The sauces will be a great help because my mom just got great crabs here from Cotabato! and she was thinking what kinds of sauces that will go great with it! The Hot Mustard most probably since we like it hot! =) Thanks for this.
We love the lemon garlic butter!
Sarap naman ny crabs, nakakagutom
That look pretty good. I’ve never made crab at home and wonder why…But your sauce looks good.
You don’t like crab very much, Asha?
Oh girl – if you only knew how much I love crab, you’d know you are killing me with this post! Your pictures are delicious and love everyone of those sauces!
Thanks MJ!
Oh my goodness dear, those crab in coconut milk looks so inviting. Can I dig in?
Luto ni Nanay
Help yourself 🙂
Looks so yummy, I miss crabs!
the food look scrumptious… i missed eating crabs…and I am drooling… I’ll definitely come back here when i found a crab that is cheap here
Crabs can be quite expensive and it is a treat to eat.