Spicy Crab in Coconut Milk - My Mother's Recipe
Greetings from the Philippines! I have been a silent member of the community for some time, and I have always loved the different foods and delicacies shared from all around the world.
This is my first time posting and I wanted to share with you my favorite crab recipe—it's a specialty that has been handed down to me by my mother. I remember watching my Mom cook this meal back when I was younger, and I'm just happy that I am now able to make one that tastes exactly how she used to made it.
I have always craved fresh crab ever since I worked in the city, but since it's hard to come by and quite pricey compared to our province. As a result, whenever I see it on the market, I never pass up the opportunity to make one.
Plus, it gives me nostalgia from my cooking sessions with my mother, which is always a happy memory for me.
What's the secret to this delicious meal?
It's the fresh coconut milk with a heaping spoonful of chili!
So let's get started.
Here is what you need to make your own spicy crab in coconut milk.
INGREDIENTS:
- 1kl. fresh Blue Crabs
- 1 cup coconut milk
- Squash
- Moringa (Malunggay)
- 1 large onion, chopped
- 2 tbsp. of ginger
- 5 chili peppers, sliced
- 2 tomatoes, sliced
- 1 Tbsp. Oil
- Salt
- Pepper
- Chili Flakes (Optional)
INSTRUCTIONS :
Step 1: Wash and clean the crabs
I prefer brushing the shell before cooking the crabs.
Step 2: Prepare the coconut milk.
The market near me didn't have ready coconut milk available, and they only sold grated coconut meat. I had to manually extract the milk myself.
The good thing here is that I am able to use the second extract as broth during the first stage of cooking the crab instead of using just plain water.
Step 3: Finely chop the onion, ginger, chili pepper, and tomatoes.
Step 4 : Heat some oil in a hot pan.
Step 5 : Saute the onion, ginger, and tomatoes, followed by the chili peppers, until they're tender and aromatic.
Step 6: Fold in the crabs gently. Then add the coconut milk (the second extract).
Some prefer to cut the crabs in half before adding them to the coconut mixture, but I like mine whole. I love the surprise each time I open the shell and check if I get to have the jackpot fatty ones. It's like opening a surprise gift every time.
Cover the lid and let the crab cook for 10-15 minutes.
Add the squash once the crab turns bright red and cook it until it turns soft and mushy.
When the squash is done, add the pure coconut milk and continue to cook until the sauce thickens. Add salt and pepper to taste. You can also adjust the spice level of the dish if you want to. I prefer to add chili flakes because we love it hot.
Lastly, add the moringa and simmer for 2-3 minutes.
Transfer the crab to a serving dish and serve right away.
The Finished Product
There you have it! My favorite recipe, and now you can make your own version as easily as 1, 2, and 3. This dish will definitely make you want to get an extra cup of rice. It's creamy, spicy, and oh so yummy!
You can smell that tasty aroma, and the squash and moringa perfectly complement the crab and coconut soup. Just typing this blog makes my mouth water. It really is full of flavors. I had a full lunch earlier thanks to the crabs.
"The Way to a Man's Heart is Through His Stomach" — John Adams
My partner really loves it when I cook him this specialty. I'm just happy that he appreciates it and never fails to tell me how good it tastes.
So if you want to surprise your loved ones with a special meal today, go ahead and try the Spicy Crab and Coconut Milk and make them fall in love with you all over again. ❤️
Till next time! What's your favorite meal? Have you tried cooking crabs in coconut milk before? Let's talk more in the comments section. I would love to hear more and get some tips from you too.
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All photos were taken and edited by me unless stated otherwise. Images may have been shared to my social media accounts prior posting to the blog.
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