INGREDIENTS:
- 2 live mud crabs, medium to large size (alimango)
- 4-6 cups water, for simmering the crabs
- 1/3 c fresh calamansi juice
- 1/3 c bottled crab fat paste (taba ng talangka, see tips)
- ¼ c cooking oil
- 1 whole garlic bulb, peeled and chopped
- 1½ c water
- Salt and pepper, to taste
- In a large pot, arrange the live crabs and pour in the water for simmering. Bring water to a simmer. Let simmer just until the crabs stop moving. They should still be a bit raw. If the crabs had been tied with a string, cut off the string. Cut the crabs in half, then pry out the fat inside the crabs. Mix the crab fat with the calamansi juice and the crab fat paste. Set aside.
- Heat the cooking oil in a large wok and sauté the garlic. Add the halved crabs and sauté until the crab shells start to turn a bright red-orange. Immediately add the crab fat mixture and pour in the water. Season to taste with salt and pepper. Continue simmering until the crabs are fully cooked, around one to two minutes more.
- Serve hot with rice.
Source: Inquirer
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