Recipes Cuisine Asian Filipino Ginataang Alimasag (Crabs in Coconut Milk) 5.0 (3) 3 Reviews 2 Photos Growing up in the Philippines, my dad would catch a lot of crabs, and ginataang alimasag (crabs in coconut milk) was my favorite dish he'd make with them. It's a cross between a sauce and a stew, curry-like in texture and rich with sea flavors; think coconut milk, fish sauce, and shrimp paste, cut with the sharpness of ginger and scallions. Enjoy with freshly steamed white rice. Submitted by Musang Updated on October 1, 2024 Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 45 mins Total Time: 1 hr 10 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 whole Dungeness crabs ½ cup garlic oil ½ cup sliced garlic 1 yellow onion, sliced 1 cup thinly sliced ginger rounds, with skin on ½ cup bias-sliced scallions, whites only kosher salt and ground black pepper to taste 1 tablespoon fish sauce 1 (8.75 ounce) jar sautéed shrimp paste (such as Kamayan) 5 Thai chiles, sliced into thin rings 1 ½ quarts coconut milk 2 cups water, or more as needed 1 bunch fresh spinach ½ cup bias-sliced scallions, greens only Directions Fill a large bowl with ice and cold water. Bring a large pot of salted water to a boil. Add crabs and cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside. Heat a large wok over medium-high heat; add garlic oil. Add garlic; cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger; sauté until onion is translucent, 4 to 5 minutes. Add scallion whites; season with a few pinches of salt and black pepper. Add fish sauce; let infuse for 1 minute. Stir in shrimp paste; cook until toasted, about 3 minutes. Add Thai chiles; sauté for 1 minute. Pour in coconut milk and water; bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 10 minutes, adding more water if too dry. 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. Chef's Note: Crab can be substituted with kabocha squash, long beans, and shrimp. I Made It Print Nutrition Facts (per serving) 566 Calories 52g Fat 19g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 566 % Daily Value * Total Fat 52g 67% Saturated Fat 35g 175% Cholesterol 23mg 8% Sodium 309mg 13% Total Carbohydrate 19g 7% Dietary Fiber 4g 15% Total Sugars 2g Protein 13g 25% Vitamin C 29mg 33% Calcium 129mg 10% Iron 8mg 43% Potassium 920mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.