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

By: Marketman

Marketman — Tue, 30 Aug 2005 21:41:13 +0000

Hello louie. I have two previous entries on alimango from the earliest months of this weblog. Please check under the archives. The “sex” of the crab is supposed to be determined by the shape of the flap on its underbelly. Rounded for female and pointed for male. But there is one that is in between. If the the in-between version has eggs when you buy it, it is a female. If it doesn’t have eggs, you can’t tell what it is until you know for certain that it never has eggs. At any rate, choose crabs that are heavy for their size, in other words, weighty, just like most good pomelos or other fruit. Vendors try to show you that the crab is meaty by prying open parts of the belly to show you there is more meat than air… Personally, I just look for the liveliest looking specimens. Joey, I prefer to buy crabs at seaside market in Baclaran. I also have crabs occasionally sent from a source in Northern Palawan…they are the best but supply is unpredictable.

By: louie

louie — Tue, 30 Aug 2005 17:08:17 +0000

hi marketman. would you have tips on how to choose a good alimango? my father likes the bakla kind and we are inexperienced in assessing if a crab is siksik with laman. peking garden restaurant in glorietta makati serves delicious crabs cooked in beer.

By: joey

joey — Tue, 30 Aug 2005 12:26:23 +0000

That sounds just too yummy to be true! Sometimes the simple recipe really provides the best palette for the main flavor (in this case the crab) to be showcased, no? Where do you like getting your crabs here?

By: Marketman

Marketman — Tue, 30 Aug 2005 10:55:04 +0000

Maricel, sorry I don’t have a steamed garlic crab recipe…can’t even say I have tried it yet! Rose, try this just on top of the burner but on high heat. Cover for five minutes and uncover to remove excess moisture. Won’t be the same as an oven but flavors will be close.

By: bayi

bayi — Tue, 30 Aug 2005 10:33:38 +0000

I haven’t tried this recipe yet but I love garlic and indeed, this roasted garlic crab sounds sinfully delicious!! I must try it soon.