Alimango is the Filipino name for a species of crab that is caught in brackish water. It is usually raised in fishponds at the same time with other fish. They feed on the leftover feeds and fish scraps.
This is another dish that is available in Dampa restaurants. Good alimango should be feisty when handled. The more active the better, just be careful of their sharp claws. A good-sized crab should weigh around 200-300 grams. Larger specimens can also be found on sale.
Crabs are best eaten with your hands. Be prepared with a claw cracker and lots of paper towels.
Preparation time: 45 minutes
Cooking time: 20 minutes
Good for: 2 – 3 people
- 4 pieces fresh medium sized mud crabs (alimango), about 8-10 cm in diameter.
- ½ cup cooking oil or pork lard
- ½ cup minced onions
- ½ cup minced garlic
- 1 teaspoon rock salt
- 3 pieces green birds eye chili (optional)
If the crabs are still alive you may opt to scald them in hot water to render them harmless or put them in the freezer until they stop moving.
Clean crabs thoroughly. Scrub surfaces with a toothbrush to get rid of all traces of sediments.
Chop each crab into 2 pieces. Wash and drain thoroughly.
Heat cooking oil or lard in a wok or casserole.
One the oil starts to smoke, add in garlic and onions. Mix continuously until onion is translucent.
Add crabs and continue to mix the contents of the wok. Do this until all the crabs turn a bright orange color and start to sweat out clear juices. This usually takes 5 minutes to a maximum of 10 minutes depending on the size of the crab. Try not to overcook, as the crab meat will become dry.
Take out the crab and let the remaining sauce thicken a bit on low heat.
Pour sauce over crab and serve with hot plain rice.
The sauce can also be used to top the rice.