Panlasang Pinoy Meaty Recipes

Ingredients:

1 kilo crab or alimasag (4-5 pieces)
1 onion, chopped
4 cloves garlic, chopped
1/4 kilo ground pork
1 cup buko, scraped with a spoon and chopped coarsely
1 egg
salt to taste
freshly ground pepper
1 thumb size piece of ginger
1 teaspoon siling labuyo, chopped (optional)
2 to 3 cups coconut milk

How to cook Stuffed Crab in Coconut Milk

• Steam the crabs. Carefully remove the shell and flake the meat. Do not remove the claws and the legs.
• In a bowl, combine the crabmeat, onion, garlic, ground pork, buko, egg and salt and pepper. To test the seasoning, make a small patty and fry.
• Return the crab meat mixture to the shells. Tie securely with string and carefully arrange in a covered casserole. Pour the coconut milk, add the ginger and siling labuyo and bring to a boil.
• Cover and simmer the first ten minutes, then uncover and continue cooking until sauce thickens.

* Left over stuffing makes a tasty filling for cocktail sized spring rolls.

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