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.
With its sweet, succulent meat and delicate flavor, coconut crab is a tropical delicacy not to be missed. However, cooking this unique crustacean can seem daunting for amateur chefs Not to worry – with a few simple techniques, you can easily master cooking tender, delicious coconut crab at home. In this guide, we’ll walk through the process step-by-step, from choosing your crab to seasoning and serving. Let’s get cracking!
Selecting the Right Crab
The key to amazing coconut crab is starting with a high-quality specimen. When purchasing your crab, look for ones that are lively and strong with all legs intact. The shell should have a bright color without black or brown spots. Double check for any unpleasant odors, which indicate spoilage. It’s ideal to pick medium-sized crabs, as larger ones tend to be tougher. Avoid crabs with cracked or damaged shells. Once home, store live crabs in a container in the refrigerator until ready to cook.
Preparing the Crab for Cooking
Before cooking, your crab must be cleaned properly Use kitchen shears or a sharp knife to remove the top shell, apron, mouthparts, gills and legs Scrape out any viscera or roe, then thoroughly rinse away the yellow-brown “mustard” and sand. Cut the body in half lengthwise and crack the claws open slightly. Now the crab is prepped and ready for seasoning and cooking.
Choosing a Cooking Method
There are several ways to cook coconut crab. Here are some popular methods:
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Steaming: Place crab over boiling water in a steamer pot. Steam 8-12 minutes until the meat is opaque. Retains moisture and flavor.
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Boiling Gently boil crab halves for 4-5 minutes in salted water or seafood stock, Avoid overcooking
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Grilling: Baste the halved crab with oil or butter and grill 3-4 minutes per side. Gets nice charring.
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Baking: Bake crab at 375°F for 15-20 minutes on a sheet pan. Less hands-on time.
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Sautéing: Cook crab pieces in oil or butter over high heat just until opaque, about 2-3 minutes. Quick and easy.
Seasoning Your Crab
Plain steamed crab can be a bit bland, so seasoning is key. Consider rubbing the crab halves with:
- Melted butter – adds richness
- Fresh lemon or lime juice – bright citrus flavor
- Cajun seasoning – spicy kick
- Old Bay – classic crab seasoning
- Minced garlic – savory aroma
- Chili flakes – subtle heat
After cooking, you can also drizzle extra melted butter or squeeze more lemon over the crab for extra flavor. Get creative with spice blends and sauces!
Serving Suggestions
A perfectly cooked coconut crab is ready to enjoy. Here are some tasty ways to serve it:
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Cracked crab – Provide small hammers, crackers and picks for guests to crack open legs and claws to access the sweet meat.
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Crab cakes – Mix shredded crab meat with breadcrumbs, egg, and seasonings then pan fry into patties.
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Coconut crab salad – Toss chilled crab meat with veggies, citrus segments, and a tangy dressing.
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Crab dip – Combine shredded crab with cream cheese, sour cream, and parmesan. Bake until bubbly.
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Crab stuffed mushrooms – Fill mushroom caps with a mixture of crab and cheese, then bake until golden.
Pro Cooking Tips
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Cook live crab within a couple days of purchasing for best flavor. Discard any dead crab.
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Cut crab into smaller pieces before cooking to help it cook faster. Halve, quarter, or crack legs/claws.
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Don’t overcook the crab or the meat can become rubbery. Test for doneness early.
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Let crab rest 5 minutes after cooking so juices redistribute through the meat.
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Pair crab with corn, asparagus, new potatoes or rice pilaf for a complete meal.
Common FAQs
What’s the best method for cooking large crabs?
For larger coconut crabs, steaming is ideal as it gently cooks the meat without drying it out. Allow a few extra minutes of cook time.
Can I use thawed frozen crab?
Yes, frozen and thawed coconut crab works well, just be sure to cook it immediately after thawing and don’t refreeze any unused portions.
Is it safe to eat raw crab?
It’s not recommended. Cooking crab thoroughly kills any bacteria present. Eating raw or undercooked crab poses a health risk.
What are signs my crab is cooked?
Check that the meat is opaque and firm with a white color throughout. The juices should run clear. The legs will pull off easily when tugged.
How can I tell if my crab has gone bad?
Signs of spoiled crab include an ammonia-like odor, mushy texture, or black/brown spotting on the meat. When in doubt, throw it out!
What’s the shelf life of cooked crab?
Cooked crab meat will last 3-4 days in the fridge. For longer storage, freeze crab for 2-3 months. Be sure to seal airtight.
Can I swap in other crab varieties?
Absolutely! King crab, snow crab, blue crab, stone crab and more can all be prepared using the same methods as coconut crab.
What are the health benefits of coconut crab?
Crab is low in fat and calories yet high in protein, antioxidants, vitamin B12, omega-3s and minerals like zinc. It supports heart health, immunity and more.
Cracking Into Coconut Crab
While it may look intimidating, preparing tender, flavorful coconut crab is easy once you know the secrets. Select lively crabs, clean thoroughly, and use gentle steaming or boiling to cook just until opaque. Season simply with lemon, garlic and butter or get creative with spices and sauces. Enjoy this tropical treat on its own, in salads, dips, and more. Your family and guests will be impressed with your crab cooking skills. Now get cracking on making this sensational seafood!
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.
