Crabs in Coconut Milk

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This recipe was inspired by our trip to Bohol, Visayas, in 1999. One late afternoon, we went to the public market to see what the bagsakan (the term used when fishermen drop off the day’s catch at the market) would bring. I found a huge live mangrove crab that must have weighed five pounds, which I bought without any hesitation. I asked the kitchen staff at the Bohol Beach Club to cook it in coconut milk, lemongrass, a little bit of ginger, and some scallions. It was absolutely delicious!</