Comments on: Roasted Garlic Crab

By: rampau

rampau — Thu, 08 Dec 2005 05:41:53 +0000

I have tried making the Thanh Long crab using local dunganese crab which is now in season. It was yumm but what a mess I made! Steaming the crab would be much easier, and healtier since Thanh long requires a couple of sticks of butter! Yikes!

By: Marketman

Marketman — Sun, 13 Nov 2005 23:21:22 +0000

Mandy, this should work with very fresh alimasag as well, but I find the meat of the alimango more substantial… the alimasag can be sweet if really fresh however.

By: Mandy

Mandy — Sun, 13 Nov 2005 18:05:43 +0000

i love love crabs even if i’m allergic to eating them. my dad would always cook it the same way (which we all love)–with gata and vinegar. then we mix this gata sauce (looking very unappetizing–a gray mush mixture) with the rice, yum yum. he’s the only one at home who knows how to buy crab, and he’s usually abroad. so we just settle for alimasag. i wonder if this would taste as good? can this work without the baking part?

By: Marketman

Marketman — Wed, 31 Aug 2005 00:11:16 +0000

Rowena, yes to your question. I should have made that clearer. I always clean split and crack claws. Enjoy!

By: rowena

rowena — Tue, 30 Aug 2005 23:01:41 +0000

hi marketman, did you crack the claws of the crab and split to half the body of the crab before you put it in the casserole?thanks