How to Cook Butong With Crabs
Butong with crabs is a light and comforting Visayan dish where fresh crabs are gently simmered with young coconut, aromatics, and a naturally sweet coconut broth.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Seafood Recipes
Cuisine: Filipino
Keyword: butong with crabs, crab recipe, crabs with young coconut, easy seafood recipe
Servings: 6 servings
Calories: 321kcal
Author: Manny
- 3 pcs boiled big crabs cut into halves (blue crabs or mud crabs)
- 2 and 1/2 cups grated buko meat young coconut meat
- 2 tablespoons cooking oil
- 1 teaspoon minced garlic
- 2 tablespoons sliced onion
- 1/4 cup sliced tomatoes
- 1 cup coconut water
- 1/4 teaspoons salt
- 2 tablespoons green onions
How to cook butong with crabs:
Boil or steam the big crabs until cooked. Cut into halves.
Sauté garlic, onion, tomatoes and grated buko meat. Add water and season with salt.
Add crabs. Cover and cook 10 minutes.
Drop green onions and cook 2 minutes longer before removing from fire. Makes 6 servings.
Cooking Tips:
Choose Crabs That Are Still Lively
Always buy crabs that are alive and active because this ensures the meat is sweet and fresh. Dull-looking or slow-moving crabs usually mean they have been sitting too long. Fresh crabs make a big difference in a simple dish like butong with crabs since there are very few ingredients to hide off flavors.
Do Not Skip Sautéing the Young Coconut
Sautéing the grated young coconut before adding liquid helps release its natural aroma and sweetness. This step prevents the broth from tasting flat or watery. It also gives the dish a richer coconut flavor without needing coconut milk.
Add Green Onions at the Very End
Green onions should be added just before turning off the heat to keep their flavor fresh and slightly sharp. Cooking them too long will make them limp and bland. This small detail helps balance the sweetness of the coconut and crabs in butong with crabs. 