Comments on: Alimasag / Blue Crabs on the Grill

By: dhayL

dhayL — Fri, 22 Aug 2008 13:26:55 +0000

inihaw na alimasag? i’ve never had it before, just too bad that the last 2 times we bought alimasag, they weren’t really much meat in them…

By: Marketman

Marketman — Sat, 16 Aug 2008 01:00:53 +0000

lucadong, yes, I got that issue of Saveur with the Vietnamese family meal… interesting indeed. Though in it’s heyday, the Hdson River was incredibly rich in food sources, hence the proliferation of Indian tribes/settlements along its banks…

By: lucadong

lucadong — Fri, 15 Aug 2008 21:59:40 +0000

when in season, live blue crabs are also available in oriental
stores here. once a year i get a dozen soft-shell version
shipped overnight from maryland; always deep fried, but next time i will grill some.

Marketman,
i was pleasantly surprised to learn (from may 2008 issue of saveur) that there is a “secret” crabbing spot in new york city. imagine the treat for recreational foragers to gather
these tasty beauties, cook them at home, then sit in front of
tv watching yankees vs mets, and eat alimasag as pulutan in
between innings. i mean, in new york city!
with strong ties to boston and new york, you’re probably
privy to this “secret” place.

By: EbbaMyra

EbbaMyra — Fri, 15 Aug 2008 13:11:48 +0000

Hindi ko alam yang mga terms mong yan, thanks sa info. I will ask my relatives kung meron non, then I want it. Talangka ang pangalan na iniisip ko. 2 years ago on my trip sa Pinas, some friends took me to Dencio, a classic resto in Makati yata yon, and they have mini crabs (smaller than talangka), they were deep fried and served in sizzing platter. Parang pulutan daw yon, although we did not drink liquor but ordered green mango juice instead. These crabs were a little costly to my price range, pero since hindi ako ang nagbayad, ayos na rin. Yes, I miss these talanga, I did not get them last time, but instead somebody brought me Katang-katangan. They had very very hard shells, with flesh meat, but not a lot.

By: mike

mike — Fri, 15 Aug 2008 05:49:21 +0000

Marami kasing mini crabs, Yung galing mangroves with hard shell like alimango. Buk-on ang tawag then meron din Alagad from shorelines. Pero pinakamasarap ang Tak-la or Mini Lobster.Miss mo na ano?

By: EbbaMyra

EbbaMyra — Thu, 14 Aug 2008 13:57:18 +0000

Mike, my parents are from Mauban but our inherited property is at Calauag. Sa Mauban ako nakakatikim lagi ng Kuray, although meron din daw sa Calauag, local said wala silang nahuhuli because fishpond there are of salted water. When I go Pinas lagi akong nagpapahanap nito plus those mini crabs (ano pang tawag don), which is cooked same way as Kuray.

By: mike

mike — Thu, 14 Aug 2008 05:19:51 +0000

EbbaMyra are you from Quezon? Masarap and kuray kapag season kasi red ang aligi niya. Usually kasi black dahil sa grass and leaves ang kinakain nya.

By: Marketman

Marketman — Wed, 13 Aug 2008 00:46:18 +0000

openymous, the sticking dows sometimes occur, but mainly when overcooked. If the meat is still moist, it should come out relatively easily… kayenne, that’s a trick I haven’t tried… thanks. EbbaMyra, I guess the kuray are different from curacha then… zeph, yes, some garlic is a classic, of course…

By: openonymous

openonymous — Tue, 12 Aug 2008 19:57:55 +0000

thI like grilling shellfish also, like shrimps, clams, oysters and diwal, but i notice that when i grill crabs, the meats of the claw sticks to the shell itself, compared to when steamed or boiled, the meat comes out easily.

By: kayenne

kayenne — Tue, 12 Aug 2008 19:16:24 +0000

a spoonful of vinegar into the boiling water for crabs is said to make the meat easier to pick.