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Pinais na Alimasag
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Pinais na Alimasag

Pinais na alimasag is a Filipino dish of crab meat cooked in creamy coconut sauce, stuffed back into its shell, wrapped in banana leaves, and broiled until fragrant and rich.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: crab recipe, pinais na alimasag
Servings: 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.

Notes

Cooking Tips:

Choose Fresh Crabs for Better Flavor

Fresh crabs make a big difference in pinais na alimasag because the meat is naturally sweet and firm. Avoid crabs that feel light or have a strong smell, as this affects the final taste. Fresh crab also releases natural juices that enrich the coconut-based filling.

Control the Heat When Cooking the Coconut Cream

Coconut cream should be simmered gently, not boiled aggressively, to keep it smooth. High heat can cause the cream to separate and turn oily, which changes the texture of the filling. Slow cooking allows the sauce to thicken naturally and coat the crab meat evenly.

Wrap Tightly with Banana Leaves

Make sure the banana leaves fully cover and seal the stuffed crab shells before broiling. A tight wrap traps steam inside, keeping the filling moist and flavorful. This also helps infuse the dish with the subtle aroma that banana leaves are known for.