Steaming Crab, Panlasang Pinoy Style: A Tasty Guide

There are many ways to cook steamed crab, and Panlasang Pinoy offers a variety of recipes to choose from. One option is to cook the crabs in their own juices with a little water and salt, a method called Halabos in Filipino. This simple technique enhances the natural sweetness of the crab. Another recipe involves stuffing the crab with a mixture of sauteed crab meat, vegetables, spices, and seasonings, then frying it to complete the cooking process. This dish, known as Rellenong Alimasag in Filipino, is typically served with hot steamed white rice and a dipping sauce such as banana ketchup or sweet and sour sauce. Additionally, Panlasang Pinoy features a soup dish called Crab with Misua and Patola, which combines crab, Chinese vermicelli noodles, and young loofah. For those seeking a spicy option, Ginataang Alimasag is a Filipino seafood dish where crabs are steamed and simmered in spiced coconut milk with string beans and squash. Lastly, steamed crab legs can be prepared by simply boiling water in a steamer, adding lemon rinds, and steaming the crab legs for a few minutes. This dish can be enjoyed with a variety of dips and sides, such as lemon butter sauce, vinegar with garlic, or potato and corn.

Crab with Misua and Patola

To make Crab with Misua and Patola, start by heating some cooking oil in a cooking pot. Saute garlic and ginger, then add onion and cook until soft. Add the crab, along with fish sauce, and water. Let the mixture boil, then cover and simmer for 15 minutes. Sprinkle in some ground black pepper, add the patola, and let the water reboil. Cook for one minute, then add the misua noodles and cook for another minute. Finally, add the green onions and cook for a further 1-2 minutes before serving.

Steaming snow crab legs

Steaming is the best way to cook crab legs, and it's far easier than you might think. It's the ideal way to reheat wild-caught Alaskan snow crab to serve it with a dip or prepare the meat for dishes like crab risotto or crab cakes. It's quick to do and is the easiest way to preserve the moist, tender texture of crab meat. Unlike boiled snow crab, steamed snow crab retains more of its own juices and flavours.

Most frozen crab products come pre-cooked. Cooking the crab before freezing it is the best way to preserve the quality of the meat. You can steam snow crab legs from frozen, or you can thaw them first. If you're steaming from frozen, rinse off any thicker areas of ice glaze under cold, running water to ensure even heating.

To steam your crab legs, you'll need a steamer basket that fits in a lidded pot, or a wide lidded pot or pan. If you're using a steamer basket, fill a pot with an inch or two of water, then add a few lemon slices. Cover with the lid, then bring the water to a simmer over medium heat until steaming. Once the pot is steaming, add the crab and cover with the lid. Continue to steam over medium heat for 5 minutes if using defrosted crab, or 10 minutes if using frozen crab.

If you're not using a steamer basket, simply cover the bottom of a wide pot or pan with about 1/4 inch of water and add a few lemon slices. Cover with the lid and bring to a simmer over medium heat until steaming. Then, add the crab and cover with the lid. Continue to steam over medium heat for 5 minutes if using defrosted crab, or 10 minutes if using frozen crab.

Enjoy while still hot, with your favourite dipping sauces.

Crab meat stuffing

Ingredients:

• 8 pieces steamed blue crab meat
• 1 medium potato, diced
• 1 medium carrot, diced
• 1/2 cup breadcrumbs
• 1 medium onion, minced
• 1 long green chilli, chopped
• 1 medium tomato, diced
• 3 teaspoons dried parsley
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons cooking oil for sauteeing
• 2 pieces raw eggs
• 1 cup cooking oil for frying

Method:

• Heat a pan and pour in 2 tablespoons of cooking oil.
• Saute the onion and tomatoes.
• Add the potato and carrot. Cook for 3 to 5 minutes.
• Put in the long green chilli and crab meat (you may include the juice of the crab for additional flavour). Cook for 2 minutes.
• Add the parsley, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
• Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
• Stuff each crab shell with the mixture.
• Heat a pan and pour in 1 cup of oil.
• When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
• Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
• Turn off the heat and transfer to a serving plate.

Tips:

• This dish is best served with hot steamed white rice and banana ketchup or sweet and sour sauce.
• You can use different types of crabs depending on your preference and availability.
• If you have extra crab meat, you can omit the vegetable fillers.
• You can find fresh, frozen, or canned crab meat in most grocery stores.

Crab cooking methods

There are several methods for cooking crab Panlasang Pinoy-style. Here are some of the most popular ways:

Halabos

The term "halabos" refers to a simple cooking method in which seafood, such as crabs, is directly placed in an empty hot pan and cooked in its own juices. A little water and salt can be added according to taste preferences. This method is said to bring out the natural sweetness of the crab, which is often overpowered by other ingredients. The cooking time is approximately 10 minutes, and the preparation time is around 3 minutes.

Steaming

Steamed crab legs are tasty and easy to prepare. They can be dipped in lemon butter sauce and eaten with potato and corn, or for a more traditional Filipino experience, they can be dipped in vinegar with garlic and eaten with white rice. When steaming crab, it is recommended to add lemon rinds or lemon zest to the boiling water to give the crab a fresh scent and a hint of lemon flavor. The steaming time for pre-cooked crab legs should not exceed 5 minutes.

Ginataang Alimasag

Ginataang Alimasag is a Filipino dish where crabs are steamed and then simmered in spiced coconut milk with string beans and squash. The crabs are typically blue crabs, but other varieties such as alimango or king crabs can also be used. The dish is flavorful and perfect when served with steamed rice. The preparation time is around 25 minutes, and the cooking time is about 40 minutes.

Rellenong Alimasag (Stuffed Crab)

Rellenong Alimasag is the Filipino version of stuffed crab. The crab meat is sauteed with vegetables, spices, and seasonings. This cooked mixture is then stuffed into the top shells of the crab and fried over medium heat for a few minutes. This dish is typically served with hot steamed white rice and a sauce of your choice, such as banana ketchup or sweet and sour sauce. The preparation time is 10 minutes, and the cooking time is approximately 18 minutes.

Crab with Misua and Patola

Crab with Misua and Patola is a simple yet flavorful Filipino soup dish. It is made with crab, Chinese vermicelli noodles (misua or miswa), and young loofah (patola). The distinct taste of this dish comes from the combination of crab and fish sauce. It is recommended to use fresh crabs for this recipe, but if using frozen crabs, be sure to adjust the steaming time accordingly. The preparation time is 10 minutes, and the cooking time is 30 minutes.

Crab with spiced coconut milk

Ingredients:

• 4 pieces crab (alimasag)
• 1 medium patola loofah, peeled and sliced crosswise
• 4 ounces misua noodles
• 1 bunch green onions, chopped
• 4 to 5 cups water
• 1 medium onion, minced
• 5 cloves garlic, crushed and chopped
• 1 teaspoon ginger, minced
• 2 tablespoons fish sauce
• Ground black pepper, to taste
• 2 tablespoons cooking oil
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 5 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and julienned
• 4 Thai chilli peppers
• 1 tablespoon fish sauce
• 1 small calabasa, peeled, seeded and cut into cubes
• Salt and pepper, to taste

Method:

• Wash the crabs under cold running water. Scrub the shells with a brush to remove any dirt.
• In a steamer basket, arrange the crabs belly-side down and sprinkle with salt. Place the basket in a pot of water and steam for 20-25 minutes, or until the shells turn orange.
• In a separate pan, heat some oil and add the onions, garlic and ginger. Cook until softened.
• Add the fish sauce and cook for a further 1-2 minutes.
• Pour in the coconut milk and simmer until reduced.
• Add the calabasa and cook for 3-5 minutes, or until half-cooked.
• Add the sitaw and cook for 2-3 minutes.
• Add the coconut cream and chilli peppers, stirring to combine.
• Continue to cook, regularly spooning the sauce over the crabs, for 8-10 minutes, or until the sauce thickens and the vegetables are tender.
• Season with salt and pepper to taste, and serve hot.

Tips:

• You can cut the crabs in half to extend the servings and make them easier to eat.
• If you don't have a steamer, boil the crabs instead. Place them upside down in the boiling water and cook for 8-10 minutes, depending on size, or until they begin to float and change colour.
• Do not allow the coconut milk to boil, as it will cause it to separate and curdle.

Frequently asked questions