Comments on: “Crab Shell Orange”

By: Tanamay

Tanamay — Thu, 17 Jul 2008 08:28:15 +0000

Ebba Myra,

“Kuray” comes from Mauban in Quezon and can be caught in the island of Cagbalete. They are seasonal and when in season you can see them in the market in a big can (bakeries use these big lard can). I do not know what they call it in English. They are small, black roundish shell, orange hairy legs. As your described it that’s only way of cooking my Mom does and really delicious.

-tubong Mauban

By: Ebba Myra

Ebba Myra — Wed, 22 Aug 2007 14:38:03 +0000

gosh, don’t show crabs to my daughter, and there will be a never ending dinner. My family loves crabs, I mean my whole family, my parents, cousins, sisters, and now my daughters and grandchildren. I cannot find the variety though that my aunt serves to us from Quezon. Locally they called it “kuray” and its kindda hairy and little spotty. My mom cooks it in pure fresh squeezed coconut milk, with an additional fresh grated coconut and ginger and garlic. She lets them boil, then simmer till the sauce gets thick and a little oily. Serve with white rice.. ummm sarap talaga.

By: maddie

maddie — Fri, 21 Jul 2006 15:08:47 +0000

in my “kasag” (alimasag} eating experience, the plain shells are usually female and the spotted ones are male. The female has more crabfat (the orange ones), the males lesser (icky greenish looking but still yummy in taste). usually the males or spotted ones have more meat, sweeter and tastier, too.

By: Choy

Choy — Thu, 20 Jul 2006 23:54:52 +0000

i was allergic to crabs and shrimps till i was well into my 20’s. i remember being hospitalized when i was like 6 yrs old, for anaphilactic shock after an aunt gave me a tiny morsel of crab meat, purportedly to help me get rid of my allergy.

anyhow, i eventually outgrew it, and i love crabs and shrimps with “pinakurat” or simply vinegar with garlic and chillies.

but because i never had it in my growing up years, i never learned how to pick them off the shell. so my mom had to make “himay” for me. now my wife does it.

i’m so lucky to have such a great excuse. whattalife!

By: connie

connie — Thu, 20 Jul 2006 15:42:02 +0000

I just like to eat crabs as it is, just have melted butter on the side or a mix of lemon with salt or patis. I never liked stuffed crabs, maybe because of all the “extra stuff” they put in it that you barely taste the crab meat. I’ll wait for your recipe, MM, and see if it is something I’ll like.

By: skymermaid

skymermaid — Thu, 20 Jul 2006 08:23:26 +0000

my lolo’s favorite ulam: stuff a mixture of crab meat, shredded young coconut meat, chopped onions and garlic, salt and pepper into crab shells and steam. i used to think this dish was a total waste of perfectly yummy butung but now your post made me remember my grandfather’s recipe and change my opinion about it.

By: Bay_leaf

Bay_leaf — Thu, 20 Jul 2006 08:17:29 +0000

One of my mom’s specialty, crab meat torta. As a kid i’d help her clean out those things, stuffing some delicious white meat into my mouth when she wasn’t looking…tedious, and time consuming, but the end product was delicious.
But i still prefer them in their natural state, i mean, steamed, then with rice on the side, and toyo and kalamansi for sawsawan…
The hubby loves them chili crabs! :)

but you’re right, MM. Nature just makes the most fascinating designs ever. Love that close up pic.