🇵🇭 Salted Egg Crab (Filipino Style)
Salted Egg Crab is a rich and indulgent seafood dish that combines fresh, meaty crab with a creamy salted egg yolk sauce. Known for its savory, slightly sweet, and buttery flavor, this dish has become a favorite in Asian seafood cuisine. The golden salted egg coating clings to every piece of crab, creating a bold and satisfying taste that seafood lovers can’t resist.
At BigByte Aqua Ventures, this recipe highlights the natural quality of freshly harvested crabs grown through sustainable aquaculture practices. With its simple yet flavorful preparation, Salted Egg Crab shows how premium ingredients can be turned into a restaurant-quality dish at home, making it perfect for family meals or special occasions.
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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