Alimango sa Aligue

Heavenly seafood flavors abound in this crab dish.

Aligue or talangka is considered to be one of the best parts of the crab. Depending on the gender of your crab, you could either get a firm red-orange aligue or a creamy butter-like aligue. No matter your preference, it’s sure to make your mouth water with a burst of different flavors and textures. Want to give a spicky kick to your dish? Add in more red chili peppers. This is sure to amp up the heat of your alimango sa aligue.

Alimango sa Aligue
Heavenly seafood flavors abound in this crab dish.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Filipino
Servings 4


Alimango sa Aligue

  • 1 Table Spoon Oil
  • 1/4 Cup onion chopped
  • 2 tablespoons Garlic minced
  • 2 tablespoons ginger sliced thinly
  • 1 piece finger chilies (siling pangsigang) sliced thinly
  • 1/2 Cup bottled crab fat paste (aligue)
  • 2 cups coconut milk (gata)
  • fish sauce (patis)
  • 1 kilo crabs (alimango)
  • 1 Cup coconut cream (kakang gata)
  • 1 pice red chili pepper (siling labuyo)


  • Heat oil then sauté onions, garlic, ginger, and finger pepper. Add crab fat paste and sauté for 2 minutes.
  • Pour in coconut milk. Simmer for a few minutes. Season with some patis and pepper.
  • Add crabs and simmer for about 15 minutes. Transfer cooked crabs to a plate.
  • To the pan, add the coconut cream and chili pepper then simmer until sauce is thick. Season as needed.
  • Add back the crabs and simmer until heated through.
Keyword seafood, filipino recipe, filipino food, Alimango sa Aligue recipe, alimango sa aligue, alimango, aligue
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