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Ginataang Alimasag in a wooden serving bowl
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5 from 2 votes

Ginataang Alimasag

Ginataang Alimasag is a Filipino seafood dish made with crabs, long beans, and calabasa in a creamy coconut sauce. It's rich, flavorful, and perfect with steamed rice!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 6 servings
Calories: 515kcal
Author: Lalaine Manalo

Ingredients

  • 6 blue crabs
  • water for steaming
  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 4 Thai chili peppers
  • 1 tablespoon fish sauce
  • 4 cups coconut milk
  • 1 small calabasa, peeled, seeded and cut into cubes
  • 1 bunch long beans
  • 1 cup coconut cream
  • salt and pepper to taste

Instructions

  • Under cold running water, wash crabs well. Scrub shells with a kitchen brush to rid of dirt and grime.
  • In a steamer basket, arrange crabs belly side down and sprinkle with salt to taste. Place steamer basket in a pot filled with water. Over medium heat, steam crabs for about 20 to 25 minutes or until color changes to orange. Remove from heat.
  • In a wide pan or skillet over medium heat, heat oil. Add onions, garlic, and ginger. Cook until softened.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add coconut milk and simmer until reduced.
  • Add calabasa and cook for about 3 to 5 minutes or until half-cooked.
  • Add sitaw and cook for about 2 to 3 minutes.
  • Add steamed crabs.
  • Add coconut cream and chili peppers. Stir to combine.
  • Continue to cook, regularly spooning sauce over crabs, for about 8 to 10 minutes or until sauce is thickened and vegetables are tender.
  • Season with salt and pepper to taste. Serve hot.

Video

Notes

  • You can cut the crabs in halves to extend servings and make them easier to eat.
  • If you don’t have a steamer, boil the crabs instead. Place them upside-down in the boiling water, and depending on size, cook for 8 to 10 minutes or until they begin to float and change color. Drain well.
  • Slice the vegetables in uniform sizes for even cooking.
  • Do not allow the coconut milk to boil, as it will cause it to separate and curdle.

Nutrition

Calories: 515kcal | Carbohydrates: 23g | Protein: 7g | Fat: 49g | Saturated Fat: 41g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 273mg | Potassium: 1046mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2077IU | Vitamin C: 28mg | Calcium: 85mg | Iron: 7mg