Ginataang Alimasag (Crabs in Coconut Milk)

Growing up in the Philippines, my dad would catch a lot of crab, and this was my favorite dish he'd make with it. It's a cross between a sauce and a stew, curry-like in texture and rich with flavors of the sea; think coconut milk, fish sauce, and shrimp paste, cut with the sharpness of ginger and scallions. Enjoy with freshly steamed white rice.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 566 Calories

Ingredients

• 1 bunch fresh spinach
• 1 yellow onion, sliced
• 1 tablespoon fish sauce
• kosher salt and ground black pepper to taste
• 2 whole Dungeness crabs
• ½ cup garlic oil
• ½ cup sliced garlic
• 1 cup thinly sliced ginger rounds, with skin on
• ½ cup bias-sliced scallions, whites only
• 1 (8.75 ounce) jar sauteed shrimp paste (such as Kamayan)
• 5 Thai chiles, sliced into thin rings
• 1 ½ quarts coconut milk
• ½ quart water, or more as needed
• ½ cup bias-sliced scallions, greens only

Recipe Instructions

Step 1

Bring a large pot of salted water to a boil. Drop crabs in 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.

Step 2

Heat a large wok over medium-high heat and add garlic oil. Stir in garlic and cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger and saute until onion is translucent, 4 to 5 minutes. Add scallion whites. Season with a few pinches of salt and pepper.

Step 3

Add fish sauce and let infuse for 1 minute. Stir in shrimp paste and toast for about 3 minutes. Add Thai chiles; saute for 1 minute more. 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.

Step 4

Meanwhile, break open the crab. Add to the sauce along with any accumulated juices. Simmer until flavors meld, 8 to 10 minutes more. Season with salt and pepper. Toss in spinach and let wilt. Garnish with scallion greens.