Ginataang Alimango (Maryland Blue Crabs in Coconut Milk)

Last week my Mom and I had a lunch date with one of our friends in Laceyville. We were not required to bring anything, but I still decided to make a traditional Philippine dish and this is what I came up with for us to feast on.

Since I couldn't make it to the shore this summer, I have asked one of my friends that was vacationing in Cherrystone, VA to bring me a few dozen of those Maryland Blue Crabs. She steamed them first and froze them to avoid any spoilage before they went back home. They were great when I got them...fresh, sweet, and oh, so meaty! And to cook these Blue Crabs in coconut milk, just like how my Lola's (Grandma's) used to make it when I was young definitely brought back such happy memories...eating them with your hands, and dipping the crab meat in the creamy coconut milk sauce with a little hint of hotness from the Chili Pepper over steamed jasmine rice and veggies is absolutely divine! You can sit there for an hour or so just to remove the crab meat from its hard shell is so worth it! If you love crabs, you'll definitely love this dish...hope you'll try it someday. Enjoy!

Ingredients:
1 dozen Steamed Maryland Blue Crabs
EVOO
Garlic, chopped
Onions, minced
1 can Coconut Milk
2 Medium-sized Zucchini, cut into small or a bunch of Long String Beans, cut into strips
1 Squash, cut into cubes
1 Lemon Grass, crushed with a mallet
1 Hot Pepper, seeds removed
Scallions, chopped

Directions:
In a large skillet, saute onions and garlic until tender and translucent. Add a can of coconut milk, lemon grass and hot pepper. Simmer for a few minutes until it comes to a boil. Stir occasionally. Then add cubed squash, let it cook until tender. Then add the zucchini. Lastly, add the steamed Blue Crabs. Let it simmer for a few minutes. Garnish with chopped scallions. Serve with steamed jasmine rice. YUMMY!