Chef Bruce Lim shares his own version of a Dumaguete delicacy.
Prep Time 10 minutes
Cooking Time 30 to 40 minutes
4 medium-sized crabs
3 tablespoons butter
3 tablespoons cooking oil
1 onion, diced
4 garlic cloves, minced
1 medium carrot, diced
1 small ginger, sliced
1 cup arborio rice
1 cup white winebell peppers
salt and pepper
1 Clean crabs under cold running water. Do not remove the strings holding the claws down. Pry the shell open from the back. After separating the head (or top shell) from the body, remove the string. Keep crabs and crab butter (aligue) in the fridge until ready for use.
2 In a large saute pan, add butter and cooking oil. Saute onion and garlic for a few minutes. Addcarrot and ginger.
3 Saute for 3 minutes, then add arborio rice. Make sure the rice is covered in oil.
4 Deglaze the pan with white wine and semi-cook it like risotto. When done, remove rice from heat and transfer to a bowl. Set aside. Once cool, add bell peppers, coconut meat, clam meat, and mussel meat, and cooked rice. Mix well. Add aligue.
5 Fill the crab heads with the aligue mixture, but don’t pack it in. (The rice will absorb some cooking liquid and expand.) Place the tops back onto the bodies.
6 In a hot pan, place the crabs top-side down. Pour the milk of 1 coconut. Season with salt and pepper. Bring to a boil then turn down heat. Keep covered. Cook for 15 minutes and serve.
Photography by Miguel Nacianceno | Styling by Angelo Comsti
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