Ginataang Alimasag (Crab in Coconut Milk)

Method

1. Heat the oil in a wide pan or pot.
2. Sauté the onion, garlic and ginger until fragrant and the onion is softened.
3. Stir in the bagoong alamang and cook for 1–2 minutes to bloom its flavour.
4. Pour in the coconut milk and add the green chilies.
5. Bring to a gentle simmer.
6. Add the cleaned crabs, cover and simmer for about 10–15 minutes, turning once or twice, until the shells turn bright orange and the crabs are cooked through.
7. Stir in the coconut cream, if using, and season with fish sauce and pepper.
8. Simmer a few more minutes until the sauce thickens slightly and coconut oil begins to rise to the surface.
9. Serve hot with plenty of steamed rice, spooning the rich coconut sauce over the crabs.