Delicious Filipino Ginataang Alimasag: A Creamy Coconut Crab Delight

🌺 Filipino Ginataang Alimasag (Crab in Coconut Milk)

🥥 A Taste of Home: My Family’s Ginataang Alimasag

Growing up, weekends meant one thing in our home — something rich, comforting, and cooked with love. One of my absolute favorites was Ginataang Alimasag, a creamy Filipino crab dish simmered in coconut milk with tender squash and crisp string beans.

The aroma alone would fill the kitchen, and we would gather around the table, hands ready, rice steaming hot. This dish is not just food — it’s a memory, a feeling of home, and a reminder of Filipino warmth and togetherness.

⏱ Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings

🛒 Ingredients

• 2 lbs fresh crabs (cleaned and cut)
• 2 cups coconut milk
• 1 cup coconut cream (optional for richer sauce)
• 2 cups squash (cubed)
• 1 cup string beans (cut into 2-inch pieces)
• 1 small onion (chopped)
• 4 cloves garlic (minced)
• 1 thumb-size ginger (sliced)
• 2 tablespoons fish sauce
• 1–2 red chili peppers (optional)
• Salt and pepper to taste

📝 Ingredient Notes

• Crabs: Fresh is best — blue crabs or mud crabs work beautifully.
• Coconut milk: Use full-fat for authentic flavor.
• Squash: Adds natural sweetness that balances the dish.
• Fish sauce: Gives that deep umami Filipino taste.

👩‍🍳 Step-by-Step Cooking Process

Step 1: Sauté Aromatics

In a large pan, heat a little oil. Sauté garlic, onion, and ginger until fragrant.

Step 2: Add the Crabs

Add the cleaned crabs and cook for 5 minutes until slightly red.

Step 3: Pour Coconut Milk

Add coconut milk and bring to a gentle simmer.

Step 4: Add Vegetables

Add squash first. Cook for 5–7 minutes, then add string beans.

Step 5: Season

Add fish sauce, salt, pepper, and chili if using.

Step 6: Add Coconut Cream (Optional)

For extra richness, pour in coconut cream and simmer until sauce thickens.

Step 7: Serve

Serve hot with steamed white rice. Enjoy with your hands Filipino-style!

🥡 Storage Instructions

• Store leftovers in an airtight container
• Refrigerate up to 2 days
• Reheat gently (do not boil to avoid curdling)

🔄 Substitutions

• No crab? → Use shrimp
• No squash? → Use sweet potato
• No coconut cream? → Just use coconut milk

🥗 Nutrition Notes (Approximate)

• Calories: 350–450 per serving
• Protein: High (from crab)
• Healthy fats: From coconut milk

❓ FAQ

1. Can I use frozen crab?

Yes, just thaw completely before cooking.

2. Why is my sauce too thin?

Let it simmer longer or add coconut cream.

3. Can I make it spicy?

Yes! Add more chili peppers.

💡 Tips for Best Results

• Do not overcook crabs — they become tough
• Simmer gently to keep coconut milk smooth
• Use fresh ingredients for best flavor

🌿 Variations

• Ginataang Alimasag with Sitaw & Kalabasa
• Spicy Bicol Express Style
• With Malunggay leaves (very nutritious!)

🖨 Printable Recipe Card

Filipino Ginataang Alimasag

Prep: 15 min

Cook: 25 min

Total: 40 min

Ingredients:

• 2 lbs crab
• 2 cups coconut milk
• 1 cup squash
• 1 cup string beans
• garlic, onion, ginger
• fish sauce

Instructions:

1. Sauté aromatics
2. Add crab
3. Add coconut milk
4. Add vegetables
5. Season
6. Simmer and serve