We tested dozens and dozens of seafood dishes before we came up with our initial menu for Zubudagat. Many tasted wonderful, but didn’t make the “cut” because they took too long, presented stocking problems beyond the ones we could tolerate, or we didn’t think the public would order them enough. This is one of those dishes that didn’t make it. But we may offer it as a special on weekends. Our Executive Chef came up with this idea to pair his incredibly delicious lechon sisig laing with seafood. We tried it with grilled tangigue (spanish mackerel) steaks and it was a hit and tasted terrific, but it didn’t look great, but it’s on the menu… We also tried this with grilled or fried prawns, and that was a keeper too. But stocking live or very fresh crabs constantly made this last version harder to keep on the menu.
Essentially, it requires the freshest (live) alimasag (blue crab), that’s steamed for say 10-12 minutes until just cooked. Then you plate the crab and drown in it in lechon sisig laing (sorry, can’t share that recipe right now, but if you look up my laing recipes, it’s a version of that, but done by a real Bicolano). The sweet crab meat, together with the rich tasty laing is a surprisingly good dish. Dip the crab in the nice, oily coconut sauce ramped up with lehcon fat and… what else can I say? Have lots of rice at the ready. :)