This is a simple crab recipe that is cooked in coconut milk and tastes great when it’s hot and creamy.
Mud crabs or Alimango are abundant in our area. So glad that’s the case because I love crabs! I like them steamed and the sweet meat dipped in spiced vinegar. Simple joys!.
But my Mamas ginataang alimango recipe is a treat. It is also simple with very accessible local ingredients like coconut milk, squash, yardlong beans, and chili labuyo.
The coconut crab is a delicacy enjoyed by many across the globe. With its sweet, rich meat and unique taste, it makes for an amazing culinary experience. However, cooking a coconut crab properly requires some special care and technique. In this guide, I’ll walk you through the entire process of selecting, preparing, cooking, and serving coconut crab. By the end, you’ll be able to cook up these giant crustaceans into a truly memorable meal. So let’s get cracking!
Choosing Your Coconut Crab
The first step in cooking coconut crab is selecting the right specimen. Here are some tips
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Seek out live coconut crabs whenever possible for maximum freshness and flavor Avoid any with a fishy or ammonia-like odor
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Look for crabs that are active and have all their limbs intact. Their shells should be firm, not cracked or soft.
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For whole cooked crabs, choose specimens that are at least 3 pounds or larger. This will yield sufficient meat.
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If you can only find frozen coconut crab, make sure it’s been frozen properly with no signs of freezer burn.
Finding a fresh, high-quality coconut crab is key for achieving the best results when cooking.
Prepping the Coconut Crab
Once you’ve selected your prime coconut crab, it’s time to get it ready for cooking:
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Give live crabs a cold water bath for 20 minutes before cooking to calm them.
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Use kitchen shears to remove the top shell and trim off the eyes and mouth parts. Rinse out any debris.
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For whole cooking, halve the body and crack the legs gently to allow flavor to penetrate.
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Frozen legs can be thawed overnight in the fridge then rinsed before cooking.
Proper prep removes inedible parts and allows seasonings to better permeate the meat.
Choosing Your Cooking Method
When it comes to cooking coconut crab, you have several options to choose from:
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Boiling – Cooks evenly; immerse crab in boiling salted water for 8-12 minutes.
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Steaming – Keeps meat tender; steam over boiling water for 10-15 minutes.
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Baking – Enhances natural sweetness; bake at 375°F for 15-20 minutes.
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Grilling – Adds smoky flavor; grill basted legs over medium heat for 6-8 minutes.
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Sautéing – Quick cooking in a pan with oil or butter until opaque.
Each method produces stellar results, so pick what suits your needs. Smaller crabs and pieces require less time. Check frequently to prevent overcooking.
Seasoning Your Coconut Crab
Once cooked, it’s time to add those final flavor touches:
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Butter – Dot on melted butter or brush with garlic-infused butter.
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Citrus – A squeeze of lemon or lime brightens the flavor.
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Herbs – Chives, dill, basil, cilantro all complement the meat.
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Spices – Old Bay, paprika, cayenne, black pepper add a kick.
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Sauces – Use mustard sauce, aioli, or melted cheese for dipping.
Experiment with seasoning combinations to find your favorite! Let your tastebuds be the guide.
Serving and Enjoying Coconut Crab
After all your hard prep work, it’s now time to dig in! Follow these tips for coconut crab enjoyment:
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Use nutcrackers, lobster picks, and silverware to extract the meat. Start with the plump legs and body.
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For whole crab, provide finger bowls, wet wipes, and empty shells bowls for easy cleanup.
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Offer dipping sauces in small bowls for dunking tender pieces of meat.
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Pair with rice, grilled veggies, crusty bread to soak up the rich juices.
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Savor the sweetness! Coconut crab is delicious hot or cold.
Taking your time to pick out the luscious meat makes for a more indulgent experience. Now get cracking on that crab!
Handy Tips for Coconut Crab Success
Follow these additional pointers to ensure perfect coconut crab every time:
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Cook gently over lower heat to prevent drying out. High heat makes the meat rubbery.
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Don’t discard the fat inside the crab – it keeps the meat moist and adds flavor.
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Check for doneness early and often to avoid overcooking. Look for opaque, white meat.
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Let the crab rest for 5 minutes after cooking so juices redistribute evenly.
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Freeze any leftover meat in airtight bags for up to 3 months.
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Substitute other crab varieties for coconut crab if needed. Adjust cook times.
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Steam or grill are best for frozen legs to prevent drying out.
I hope these coconut crab cooking tips give you the knowledge and confidence to prepare this spectacular dish at home. From start to finish, take your time and have fun with the process. The rewards of sweet crabmeat will make it all worthwhile. Now get out there and cook up some coconut crab!
How to cook crabs?
- You can put your crabs in the freezer (alive) for 10 to 15 minutes to make them numb if you’re afraid they will fight back. There are people who say this is a better way to cook them.
- In a large pot, bring enough water to boil. Each crab should be grabbed from behind and thrown into the boiling water one at a time.
- Add the lid to the pot and cook for 10 to 20 minutes, based on how big and heavy the crabs are.
- Drain crabs and quickly rinse with water. Clean crab as needed.
How to choose crabs?
- The first step is to buy crabs that are fresh, which means they should still be alive. You can make them ahead of time and either freeze or steam them if you’re not going to eat them that same day.
- Summer mud crabs are usually available from June to September, and they cost less then.
- The soft yellow-orange substance inside crabs that is called tomalley is found in both male and female crabs. She-crabs, on the other hand, are the only ones who can have roe, the bright orange paste that hardens when cooked. In some places, you can only catch immature she-crabs with immature roe because mature ones might have eggs on them. In others, you aren’t allowed to catch any she-crabs at all.
- She-crabs have wide aprons when they are fully grown, while males have pointy ones. The triangular flap on the bottom of a crab is called the apron. Baby she-crabs that are still virgin will have a wide, slightly pointy apron and a lot of young roes inside them.
- Mature crabs are normally meatier and chunkier than young ones.
- A friend taught me that the best way to find meaty crabs is to pinch and feel the bottom of the tip of their shell. If it’s tough and won’t bend, it’s fully grown and full of meat. It’s not as meaty if it feels soft and hollow.
wow，This coconut crab was so huge and tasted so delicious!- how to cook seafood crab in Chinese.
FAQ
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