Curacha (Boiled or steamed crab)

Curacha also known as spanner crab or red frog crab is a local Chavacano name given to a sea crab species found in Zamboanga Philippines. It is a highbred crustacean, with crossbreed characteristics of a large sea crab and a big spiny lobster.

Ingredients:

1 kilo curacha or crab
1/2 kilo grated coconut
1/2 kilo Alavar sauce
1 bulb of garlic
1/2 thumb of ginger
4 pinches of salt
4 pinches of monosodium glutamate, MSG
1 1/2 cup of water

How to Cook:

• Wash curacha or crab. Place in cooking pot. Set aside.
• Place grated coconut in a mixing bowl. Pour water and mix. With your hands, squeeze all milk from the coconut. Set aside.
• Mince garlic and ginger into tiny pieces. Set aside.
• Sprinkle the salt, MSG, garlic and ginger all over the curacha or crab.
• Pour coconut milk all over the curacha or crab.
• Turn stove on high heat until the coconut milk comes to a boil. Then drop the alavar sauce into the pot and lower the knob to medium heat.
• When the coconut oil starts to surface (happens after around 20-30 minutes), turn off the stove.

Crab Cake

Ingredients:

1/3 cup dry bread crumbs
1/4 green bell pepper, seeded and diced
1/4 red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
1/2 teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay TM seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 cup canola oil for frying

How to Cook:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley.
•  Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard.
•  Season with Old Bay seasoning, dry mustard, and onion powder. Fold crab meat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.