Pinais na Alimasag

This pinais na alimasag probably came from Quezon province because they have a dish called pinais na hipon. The ingredients are almost the same as the pinais na alimasag but instead of using shrimps, this time crab meat is used. The dish is actually stuffed crabs stuffed with crab meat mixture containing buko strips, coconut cream, spices and aromatics. It is then wrapped in banana leaves and cooked by broiling.

To cook pinais na alimasag; Steam crabs until cooked then allow them to cool. Remove the meat from the shell and reserve the shells (carapace). Heat the saucepan and saute the garlic, ginger and onion for about 3 minutes. Then add the chili, coconut strips and cream. Bring to a boil then reduce the heat and allow to simmer while stirring constantly until the sauce thickens. Add the crab meat and season with patis and pepper to taste. Stuff the crab meat mixture into the shells. Wrap in banana leaves and tie securely, broil in hot coals until the leaves are seared on all sides. Transfer in to platter and serve immediately.

Print Recipe

Pinais na Alimasag

This pinais na alimasag probably came from Quezon province because they have a dish called pinais na hipon.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Seafood Recipe

Cuisine: Filipino

Servings: 4 to 5 servings

Calories: 141kcal

Author: Manny

Ingredients

• 1 kilo blue crabs
• 2 Tbsp. cooking oil
• 1 Tbsp. minced garlic
• 1 Tbsp. minced ginger
• 1/4 cup onions chopped
• 2 tsp. red chili peppers finely chopped
• 1/2 cup + 1/8 cup buko meat cut into thin strips
• 1/2 cup + 1/8 cup coconut cream
• patis to taste
• 1/8 tsp. ground black pepper
• banana leaves for wrapping the crabs

Instructions

How to cook Pinais na Alimasag:

• Steam crabs until cooked then allow them to cool. Remove the meat from the shell and reserve the shells (carapace).
• Heat the saucepan and saute the garlic, ginger and onion for about 3 minutes. Then add the chili, coconut strips and cream.
• Bring to a boil then reduce the heat and allow to simmer while stirring constantly until the sauce thickens.
• Add the crab meat and season with patis and pepper to taste. Stuff the crab meat mixture into the shells.
• Wrap in banana leaves and tie securely, broil in hot coals until the leaves are seared on all sides.
• Transfer in to platter and serve immediately.