Crab and Corn Soup

Ingredients:

• 4cup whole fresh, frozen, or canned corn kernels
• 4cup water or chicken stock
• 2cup milk
• 1tbl vegetable oil
• 2cloves garlic, finely chopped
• 1/2lb crab meat
• Salt and freshly ground pepper to taste

Procedures:

• Chopped parsley or cilantro (coriander) for garnish
• Puree the corn and water in an electric food processor or blender.
• Strain through a sieve, pressing to extract as much liquid as possible, and discard the solids remaining in the sieve.
• Heat the oil in a large pot over moderate heat and saute the garlic until golden brown.
• Add the corn liquid, milk, and optional crab meat.
• Bring to a boil over moderate heat, stirring frequently.
• Season with salt and pepper and serve garnished with chopped parsley or cilantro.

Serves 4 to 6 person.

Via: fooddownunder dot com

Stuffed Crab in Coconut Milk (Rellenong Alimasag sa Gata)

Ingredients:

• 1 kilo crab or alimasag (4-5 pieces)
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/4 kilo ground pork
• 1 cup buko, scraped with a spoon and chopped coarsely
• 1 egg
• salt to taste
• freshly ground pepper
• 1 thumb size piece of ginger
• 1 teaspoon siling labuyo, chopped (optional)
• 2-3 cups coconut milk

Procedures:

• Steam the crabs. Carefully remove the shell and flake the meat. Do not remove the claws and the legs.
• In a bowl, combine the crabmeat, onion, garlic, ground pork, buko, egg and salt and pepper. To test the seasoning, make a small patty and fry.
• Return the crabmeat mixture to the shells. Tie securely with string and carefully arrange in a covered casserole. Pour the coconut milk, add the ginger and siling labuyo and bring to a boil.
• Cover and simmer the first ten minutes, then uncover and continue cooking until sauce thickens.

Via: aquaticfilipinorecipes

Crab Meat With Cauliflowers

Ingredients:

• 3 cups cauliflower flowerets
• 4 tablespoons cooking fat
• 1 teaspoon crushed garlic
• 2 tablespoons sliced onion
• 1/2 cup crab meat from boiled crabs
• 1 cup rice washing
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1 cup carrot, sliced thinly
• 1 cup sliced cabbage
• 2 teaspoons cornstarch, blended with 1 tablespoon water
• 2 sprigs of kinchay

Procedure:

• Sauté garlic, onion and crab meat. Add rice washing.
• Bring to a boil. Season with salt and soy sauce.
• Add cauliflower, carrot and cabbage.
• Cover and cook 4 minutes.
• Thicken with cornstarch blended with water.
• After 1 minute, remove from fire and serve hot.

Via: Aquatic Filipino Recipes

Alimanghang (Fried Crabs with Chili Sauce)

Ingredients:

• 1 k. crab (female or male), cut into 6 pieces & slightly crack with a cleaver
• 1 egg
• Salt & pepper
• ¼ cup cornstarch
• For the sauce:
• 60 ml. corn oil
• 30 gms. onions, minced
• 30 gms. ginger, minced
• 50 gms. garlic, minced
• 10 gms. red chilis, chopped
• 60 ml. oyster sauce
• 250 gms. cornstarch, diluted with 60 ml. water
• 30 gms. spring onions, chopped

Procedure:

• In a mixing bowl, toss crabs with beaten egg and cornstarch.
• Season with salt and pepper.
• Deep-fry the crabs until cooked through; set aside.
• In a saute pan, saute onions, ginger and garlic with oil.
• Add the chilis and oyster sauce.
• Add chicken stock.
• Adjust seasoning.
• Thicken sauce with cornstarch mixture.
• Add the crabs to the sauce.
• Let it simmer for a few minutes.
• Add more stock if sauce appears too thick.
• Arrange crab on a serving plate.
• Pour sauce over the crab.
• Sprinkle with spring onions before serving.

Via: Lutongbahay

Relleno Alimasag (Stuffed Crabs)

Ingredients:

• 6 medium-large steamed crabs
• 1 medium-size tomato, chopped
• white pepper
• 2 tablespoons crushed garlic
• 2 eggs, separated
• 3 tablespoons cooking oil (any light oil, such as safflower or soybean)
• 1/2 cup chopped onion
• 1 teaspoon salt

Procedure:

• Remove the meat of the crabs from the shells.
• Set aside shells.
• Saute garlic, onion, tomato and crabmeat.
• Clean crab shells and stuff with sauted crabmeat mixture.
• Beat egg whites 8 to 10 minutes, until stiff.
• Add the yolks, salt and pepper and beat 3 minutes.
• Place about a tablespoon of egg over stuffed crab.
• Fry in hot oil in open pan for 5 minutes on each side, or until slightly brown.

Via: Recipehound