Crab in Coconut Milk

I love seafoods especially crabs and what better way to cook crabs than in coconut milk.

It is a favorite in our household.  The husband and I both love this recipe.

Expect lots of extra rice when you cook this recipe ;)

 

Here's what you will need:

1.  Crabs.  If live ones are available, get them. They're definitely fresher.

2.  Coconut milk.  For this recipe, the real deal is better than those packed in boxes or cans.

3.  Onions, sliced

4.  Ginger, roughly chopped

5.  Green chilis (siling pansigang)

Let's start cooking!  First, saute your ginger and sliced onions in oil on medium heat until the onions are translucent and the ginger starts to release its aroma.

Next, add the crabs.  If you've got bigger crabs, you can cut them in half before adding them to the pan.

Wait for the crabs to turn orange then add the coconut milk.  When using freshly grated coconut meat, always remember that the first squeeze of  coconut milk yields the creamiest.

 Bring your milk to a boil until the crabs are cooked then add your green chilis and salt and pepper to taste.
I always like to cook the crabs until the cream is about half its original amount so that it's super creamy and the coconut milk coagulates and produces coconut oil.

Super yummy!
Now, wash your hands, pile your plate with lots of cooked rice, and let's start eating!
No spoon and fork allowed in this meal ;)
Enjoy!