Pinais na Alimasag
This pinais na alimasag probably came from Quezon province because they have a dish called pinais na hipon.
Servings: 4 to 5 servings
- 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
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.