Alimango (Crabs) Bakla | 1kg

Delight in the juice and freshness of fresh, freshly-caught Alimango Bakla anytime you want! Seafood cravings should not have bounds. If you are craving succulent crab meat, this is the one for you. Cook it any time of the week, steamed or cooked in coconut milk. We offer you authentic juvenile female crabs with the right body parts, such as its prized roe with abdomens similar to both female and male crabs.

One of the most popular ways to prepare Alimango Bakla is by making Ginataang Alimango, a rich and flavorful coconut milk-based stew. Here’s a simple recipe for it:

Ingredients:

• 2-3 large mud crabs
• 2 cups coconut milk
• 1/2 cup water
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2-3 pieces red chili pepper (optional)
• 2 tablespoons fish sauce
• Salt and pepper to taste
• 1/4 cup green onions, chopped

Instructions:

1. Clean and prepare the mud crabs by removing the top shell and the gills. Cut the body into pieces.
2. In a large pot or wok, sauté the onion, garlic, and ginger until fragrant.
3. Add the red chili pepper and sauté for another minute.
4. Add the coconut milk and water to the pot, and bring it to a boil.
5. Add the mud crab pieces to the pot and stir gently.
6. Season the stew with fish sauce, salt, and pepper to taste.
7. Cover the pot and simmer the stew for about 10-15 minutes, or until the mud crabs are cooked through and the sauce has thickened.
8. Remove the pot from heat and sprinkle the chopped green onions on top.
9. Serve the crabs hot with steamed rice.

This Ginataang Alimango recipe is a great way to enjoy mud crabs, as the coconut milk adds a rich and creamy flavor to the dish. You can adjust the level of spiciness by adding more or fewer chili peppers, depending on your preference. Enjoy!