Ginataang Alimasag Crab in coconut milk

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Alimasag (crab) is already tasty in itself; add it to coconut milk and you have one sinful combination. This is especially true if you are watching your hypertension levels.

Ginataang Alimasag

However, blood pressure levels aside, Ginataang Alimasag recipe is always a tasty treat no matter when it is served. Usually, though, it makes its appearance as a viand in Filipinos’ tables.

The coconut milk is the ingredient that makes this Ginataang Alimasag recipe tasty, in that it brings out the flavor of the other ingredients which include alimasag, sitaw, and squash.

Another mainstay of this recipe is malunggay (moringa) leaves which can be accessed either in your backyard or can be bought from the market.

Considered by many and backed up by research as a vegetable that is rich in nutrients, malunggay is rather humble in its taste, as it usually takes in the flavor of the dish where it is included.

However, one cannot deny that it is a healthy addition to this rather decadent recipe.

Also read: this is how you make the perfect Filipino ginataang salmon

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Ginataang Alimasag Recipe Preparation Tip

As with the other ginataan recipes, this dish’s preparation will take a significant amount of time if you will be the one to squeeze the coconut milk out of the shredded coconut meat.

However, with the presence of the instant ginataan mix sold in supermarkets, this should not be the case.

In case you want to enjoy it au naturel though, using coconut milk is always the way to go.

Cooking and following the ginataang Alimasag with the Malunggay recipe is a different story, however, since you just let the coconut milk boil, add the vegetables gradually and you’re done.

Finally, since you have a coconut milk-based dish, it would be oily, so it is always recommended that you eat this ginataan dish with heaps of rice or if you don’t want to eat that much rice even with that tasty combination of crab and coconut, then you can serve it with Atsara on the side to chase away the oiliness.

Ginataang Alimasag crabs

Also read: use this secret method to make relyenong alimango, or Filipino crab relleno

Ginataang Alimasag crabs

Ginataang Alimasag crabs with coconut milk

Joost Nusselder
The coconut milk is the ingredient that makes this Ginataang Alimasag recipe tasty, in that it brings out the flavor of the other ingredients which include alimasag, sitaw, and squash.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Filipino
Servings 4 people
Calories 205 kcal


  • 2 pcs Live Alimasag (Crabs) washed and cut into halves crosswise
  • ½ pcs Kalabasa (squash) peeled and sliced into cubes
  • 1 can gata (coconut milk)
  • 1 medium red onion sliced
  • 6 cloves garlic minced
  • 2 tbsp patis (fish sauce)
  • ground black pepper to taste
  • 2 tbsp olive or cooking oil
  • 5 chili peppers
  • may add sitaw (string beans) too


  • Heat pan and pour olive or cooking oil.
  • Sauté onion for a minute then follow garlic.
  • Add patis (fish sauce) and gata (coconut milk). Bring to a boil.
  • Pour-in ground black pepper, and then cook for 10 minutes in medium heat until the liquid reduces.
  • Put-in the crabs and stir. Cook for 10 minutes.
  • Add the squash (kalabasa) and chili peppers. Cook until the squash becomes a little tender.
  • May add sitaw (string beans) too at this point.
  • Transfer to a serving plate.
  • Serve with rice.
  • Enjoy!


Calories: 205kcal
Keyword Crab, seafood
Tried this recipe?Let us know how it was!

Note: In this Ginataang Alimasag Recipe, You can add some vegetables that are not included in the list including Sitaw, Kalabasa, and other vegetables you usually used when making Ginataan Recipes.

Also read: check out this traditional way of making binatog

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.