The inspiration was this 1.6 kilo mud crab that we purchased in the Coron town market, along with 3 other slightly smaller mud crabs. It was massive. Mud crabs in this area are caught in the wild, as opposed to being raised in cramped fishponds and fed commercial feeds. The minute we spotted this one, I knew there was going to be crab on the menu for dinner!
After purchasing some sotanghon noodles, soy sauce, oyster sauce, ginger, garlic and some brown sugar, it was back to the hotel and a quick request from the kitchen gained us access to the stove for a few minutes to cook up this behemoth. First the crab was cleaned and quartered…
Into a hot qok or kawali add some vegetable oil, saute the chopped ginger, onions and garlic. Add the chicken stock, oyster sauce, soy sauce, ground pepper and brown sugar and mix until well-blended. Add the the crabs followed by the noodles a few minutes later and cook until the crabs are just done. More detailed instructions here.
The results were delicious. A bit on the salty side as I normally use Kikkoman soy sauce but the dark silver swan substitute was wickedly salty… But with steamed rice, the flavorful noodles and the sweet meat of the giant crab, this could have been a meal by itself. However, the hotel also served several other dishes for a slightly over the top dinner!
The crab claws were almost as wide as the entire serving bowl, some 6-7 inches or so. Definitely one of the largest crab claws we have ever eaten. Yum.