Steaming Crabs, Filipino Style: A Simple, Savory Guide

Steamed crab is a simple and tasty Filipino dish that can be prepared in a variety of ways. Crabs can be steamed with lemon rinds, boiled in salt water, or cooked in coconut milk with vegetables. The crabs are typically cooked for less than 10 minutes, and the dish can be served as an appetizer or with rice.

Choosing the best crabs

When choosing crabs to cook Filipino-style, it's important to select fresh, high-quality crabs to ensure the best flavour and texture. Here are some tips to help you choose the best crabs:

First, it's important to buy fresh crabs, and that means they should still be alive. If you're not going to cook them on the same day, you can steam or boil them, and then refrigerate or freeze them. Crabs that are still alive will ensure the highest quality and freshness, but if you're uncomfortable with this, you can place them in the freezer for 10-15 minutes to numb them before boiling. This is considered a more humane way of preparing them for cooking.

When selecting crabs, go for those with a good amount of crab roe or fat. You can check this by pressing the pointy sides of the crab; if it feels hollow, then there is little to no crab fat. Mature crabs are typically meatier and chunkier than young ones. To identify mature crabs, look for those with hard shells that won't budge when pinched. If the shell feels soft and hollow, the crab is likely not as meaty.

The abdominal or triangular plate of the crab should also feel firm to the touch; this indicates that the crab is meaty. Additionally, mature female crabs, or "she-crabs", are characterised by their wide apron (the triangular-shaped flap on the underside), while male crabs have pointier ones. Only female crabs may have roe, which is the bright orange paste that hardens when cooked.

When it comes to species, you can use either alimasag or alimango. Alimango are large crabs with fat claws and smooth, evenly-coloured shells, usually known as mud or black crabs, and they live in freshwater. Alimasag, on the other hand, have thin claws or legs and thorny, spotted shells, and they live in saltwater; they are also called blue or white sea crabs.

Lastly, consider the weight of the crab, as this will impact the cooking time. Crabs that are sold pre-cooked are usually cooked for less time, about 5 minutes when steamed. Fresh crabs may take 8-10 minutes to cook, or until they turn bright red and float in the water.

Preparing the crabs

Firstly, ensure you have fresh crabs. The crabs should be alive when you buy them, and it is best to cook them as soon as possible to ensure freshness. If you cannot cook them immediately, you can plunge them headfirst into boiling water for 10-20 minutes, depending on their size, before refrigerating or freezing them. Alternatively, you can place them in the freezer for 10-15 minutes to numb them, which some consider more humane.

When you are ready to cook, start by cleaning the crabs. You will need 1 kilo of fresh crabs, cleaned. Use a kitchen brush to scrub the shells and remove any dirt.

Next, fill a large pot with water and bring it to a boil. You can add ingredients to the water to enhance the flavour of the crabs. Some recipes suggest adding lemon rinds or lemon zest to the water, giving the crabs a fresh lemon scent. Others suggest adding a little water and salt to taste, or even using soda instead of salt for a sweeter taste.

Once the water is boiling, it's time to add the crabs. Place them belly-side down in the pot or steamer basket and sprinkle with salt. Cover the pot and simmer over medium heat. The cooking time will depend on the size of the crabs, but they should be cooked for at least 5 minutes, and no more than 10 minutes. You will know they are done when their shells turn bright red or orange.

Finally, remove the crabs from the heat and transfer them to a serving plate. Your crabs are now ready to be enjoyed!

Cooking the crabs

There are several ways to cook steamed crab, Filipino-style. Here are some methods and recipes to try:

Halabos

The halabos method involves cooking crabs in their own juice, with a little water and salt added to taste. This simple cooking method involves placing seafood such as crabs directly into an empty hot pan to cook in their juices.

To cook crabs using the halabos method, pour water into a large cooking pot and bring it to a boil. Add 2 teaspoons of salt and the crabs. Cover and cook for 5 to 8 minutes, stirring occasionally.

Steamed Crab with Vinegar Dip

This recipe involves steaming crab legs and serving them with a vinegar dip. It can be enjoyed as an appetiser or pulutan, with toyo-mansi and bird's eye chilli (labuyo).

To make the vinegar dip, combine 1/2 cup of apple cider or white vinegar with 4 to 6 pieces of crushed garlic cloves.

For the crab legs, pour water into a tall steamer and bring it to a boil. Add lemon rinds or lemon zest to the boiling water. Arrange the crab legs in the steamer and steam for 4 to 5 minutes. Serve the crab legs with the vinegar dip and enjoy!

Ginataang Alimango (Crabs in Coconut Milk)

This recipe involves cooking crabs in coconut milk with squash and yardlong beans, spiced with red or green chilli peppers.

First, plunge the crabs headfirst into a pot of boiling water and simmer for 10 minutes. Remove the crabs from the water and cut them in half. Reserve 1/2 cup of the crab stock.

In a large pan, saute garlic and onion in 2 tablespoons of vegetable oil until tender and aromatic. Add squash and 1/2 cup of water or the reserved crab stock. Simmer until the squash is tender.

Add one 13.5 fl. oz. can of coconut milk and continue to simmer until the squash becomes soft and mushy. Add the cooked crabs, yardlong beans, and chilli peppers. Season with fish sauce and let the dish cook for another 10 to 15 minutes, or until the sauce has thickened.

Transfer to a serving dish and enjoy with hot steamed rice.

Ginataang Alimasag (Another Crab in Coconut Milk Recipe)

This recipe involves steaming and simmering blue crabs in spiced coconut milk with string beans and calabasa (winter squash).

First, wash the crabs under cold running water and scrub the shells with a kitchen brush to remove any dirt. Arrange the crabs belly-side down in a steamer basket and sprinkle with salt. Place the steamer basket in a pot of water and steam the crabs over medium heat for 20 to 25 minutes, or until the colour changes to orange.

In a wide pan or skillet, heat 1 tablespoon of canola oil. Add 1 chopped onion, 5 cloves of minced garlic, and 1 thumb-sized piece of julienned ginger. Cook until the aromatics are softened.

Add 1 tablespoon of fish sauce and cook for 1 to 2 minutes. Then, add coconut milk and simmer until reduced.

Add the calabasa and cook for 3 to 5 minutes, or until half-cooked. Next, add the string beans and cook for 2 to 3 minutes.

Finally, add the coconut cream and chilli peppers. Continue cooking for 8 to 10 minutes, regularly spooning the sauce over the crabs, until the sauce has thickened and the vegetables are tender. Season with salt and pepper to taste, and serve hot.

Making a vinegar dip

A vinegar dip is the traditional Filipino way to enjoy crab legs. It's a simple yet tasty dip that can be made in a few minutes. Here is a step-by-step guide on how to make it:

Ingredients

You will need the following ingredients for the vinegar dip:

• Vinegar (apple cider, white, cane, or white wine vinegar)
• Garlic, crushed

Instructions

Now, let's get into the preparation:

• Combine vinegar and crushed garlic in a small bowl.
• Mix well until the garlic is infused with the vinegar.
• That's it! Your vinegar dip is now ready to be served with your steamed crab.

Feel free to adjust the proportions of vinegar and garlic to your taste preferences. You can also add other ingredients like chopped chillies or lemon juice for an extra kick of flavour.

The vinegar dip is a perfect complement to the sweetness of the crab meat. It adds a tangy and savoury dimension to the dish. Enjoy your Filipino-style steamed crab with this easy-to-make dip!

Serving suggestions

Steamed crab is a simple and tasty Filipino dish that can be served in a variety of ways. Here are some serving suggestions to elevate your steamed crab and make it a delicious part of your meal:

• Appetizer or Pulutan: In Filipino cuisine, steamed crab is often served as an appetizer or "pulutan" (a snack or side dish). It is commonly paired with "toyo-mansi", a combination of soy sauce ("toyo") and calamansi, a type of citrus fruit native to the Philippines. The addition of bird's eye chilli (labuyo) can further enhance this pairing.
• Dipping Sauces: Crab legs can be dipped in various sauces to add extra flavour. Lemon butter sauce is a classic choice, often enjoyed with potato and corn on the side. For a more traditional Filipino experience, dip the crab legs in vinegar with garlic and enjoy them with white rice.
• Ginataang Alimango: This is a popular Filipino crab dish where crabs are cooked in coconut milk, resulting in a deliciously creamy and spicy flavour. The addition of local ingredients like squash, yardlong beans, and chilli labuyo enhances the dish. It is commonly served with hot steamed rice.
• Halabos na Alimasag: This cooking method involves placing fresh crabs directly into an empty hot pan and cooking them with their own juices. A little water and salt can be added to taste. Halabos na Alimasag is a simple yet delicious way to prepare crab, allowing you to enjoy its natural sweetness.
• Rice and Vegetables: Steamed crab pairs well with rice, especially when served with a variety of vegetables. Ginataang Alimasag, for example, includes long beans and calabasa (winter squash) cooked in a creamy coconut sauce. This dish is best enjoyed "kamayan-style", meaning you can use your hands to dig in and break those tough crab shells!
• Sides and Accompaniments: When serving steamed crab, consider including crab crackers or similar tools to help your guests easily access the succulent crab meat. Additionally, provide small dishes of spiced vinegar or other dipping sauces to enhance the flavour of the crab.

Frequently asked questions