Taba ng talangka (crab roe or “fat” from small shore crabs) is either terrific taste “heaven” or wicked cholesterol “hell,” depending on your point of view. I generally, though not always, avoid crab and lobster roe, coral or fat for the simple reason that its color and consistency conjure up immediate increases in fat deposited around my mid-section which is feeling a little â€œsalbabida-ishâ€ (“innertubish,” a newly patented Marketman adjective) lately. However, when I do indulge, itâ€™s with a â€œyou only live onceâ€ attitudeâ€¦ Taba ng talangka apparently comes from those really small crabs that look like they are all shell and no meatâ€¦but they apparently have lots of roe/fat! I have never made this delicacy from scratch and donâ€™t intend toâ€¦I just wanted to describe to you the sinful enough bottled version.
At the Likha ng Luzon fair where I met up with Karen of The Pilgrim’s Pots and Pans, she pointed me to the Navarroâ€™s stall that was selling bottled taba ng talangka. I bought a bottle, brought it home and it promptly got lost in the pantry. I rediscovered it yesterday and quickly sautÃ©ed it with some chopped garlic and calamansi as instructed on the bottleâ€™s label. The same label states the stuff is a surprisingly low 30 calories per tablespoon but made up of 66% FAT! Yikes! Actually, in addition to crab fat, the paste has crab meat, vinegar, corn oil, garlic and food coloring as well. At any rate, served as a side dish to a Filipino meal of grilled or fried fish and meats and vinegary salads, this stuff is WICKED GOOD. I understand it goes well with pasta as seen on Kaiâ€™s post, but I never got to that pointâ€¦it was so good just mixed with freshly boiled rice. Absolutely fantastic!