You can use crabs or any kind of shellfish for this recipe. I often use alimango because they’re cheap and easily available in the market. If you’re using crabs though, may I suggest you use the “female” crab instead of a “male” one? You’ll know that the crab is a girl by looking at its abdomen, which is located at the back. It’s circular compare to the pointed one of the male.
1 kilo of Alimango
2 cups of freshly-squeezed gata (usually the 1st squeeze is the best to use)
Salt and pepper
I don’t normally include ginger in this recipe since I usually pre-cook the alimango before sautéing them in the gata mixture. But if you’re cooking it straight, then half a head of ginger, thinly slice is enough to remove the “lansa” taste from the crabs.
Steam your crabs with a couple of teaspoons of water and some salt sprinkled on top of them. After a few minutes, depending on the weight and number of your crabs, remove them from heat and let them rest for awhile. If the alimango or crab are too big, try to cut them in half, just so they’ll be easy to eat and the meat of the crab will also absorb the gata sauce.
Heat your saucepan with 2 tablespoons of cooking oil. Then add the onions and garlic (ginger if needed) then wait for the onions to turn translucent before adding in the alimango (crabs). Sautee the alimango for a few minutes then add in the gata and the sili. The pan should be on medium heat because you don’t want the gata to boil or else it’ll curdle. Stir once in awhile, have it simmer for at least 15 minutes. Don’t forget to add your salt and pepper gradually.
You can serve it as is or you can top it with fresh basil leaves and slices of fresh siling haba.
This post was written by Rita Salonga.