🇵🇭 Salted Egg Crab (Filipino Style)
Ingredients:
1 kg fresh crabs (alimango or alimasag), cleaned
4 salted egg yolks, steamed and mashed
½ cup butter or margarine
2 tbsp cooking oil
1 head garlic, minced
1 small onion, chopped
2–3 pcs siling labuyo (bird’s eye chili), chopped (optional, for spice)
½ cup evaporated milk or all-purpose cream
1 tbsp sugar (to balance flavor)
1 tbsp calamansi or lemon juice
Salt and pepper to taste
Fresh curry leaves or spring onions (for garnish, optional)
Instructions:
- Prepare the crabs – Clean and steam/boil the crabs for 5–7 minutes until half cooked. Set aside.
- Cook the sauce base – Heat oil and butter in a pan. Sauté garlic and onion until fragrant. Add siling labuyo if you want a spicy kick.
- Add the salted egg yolks – Mash them into the pan and stir until they blend with the butter, creating a thick golden paste.
- Make it creamy – Pour in evaporated milk or cream. Stir until smooth and slightly thickened. Season with sugar, calamansi, salt, and pepper.
- Combine with crabs – Toss the half-cooked crabs in the salted egg sauce. Cover and simmer for 5–7 minutes until crabs are fully cooked and coated in the creamy sauce.
- Serve – Garnish with curry leaves or spring onions. Best served hot with steamed rice.
🔥 Pro Tips (Filipino Twist):
Add evaporated milk for a lighter sauce, or all-purpose cream for a richer, creamier texture.
For extra flavor, fry the crabs lightly before tossing in the sauce.
Works just as well with shrimp or prawns if you want a mix.
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