Welcome back! It's been over a year ago since my last post. I have gotten so busy with work and with my new baby who is now 17-month old. I noticed the date on my last blog -- t'was the night before I gave birth to my second child. That explained it!
We went to the Asian Supermarket and saw these live blue crabs climbing up and pinching each other with their claws. Since we live far away from the city where we rarely find fresh, live crabs, I instantly grab them (of course not with my bare hands!). My daughter was like "mom, you can't catch them, they will pinch you!" He.he.
Moving on... seafood is something we all love to feast on. I've made this recipe on a few occasions back home in the Philippines because they were expensive. The most common way to cook blue crabs is by simply steaming them until they turn bright red but here is how I made them..
You will need:
10 large Blue Crabs – rinsed
3 tbs vegetable or canola oil
1 tbs finely-minced garlic
1 medium onion, diced
1 tbs shrimp paste
2 Serrano Peppers
2 bunch medium-sized Pechay or Bok Choy
salt / fish sauce and ground pepper to taste
In a casserole, fill in water over high heat.
Simmer crabs until bright red. Then, set aside.
In a large wok or pan, heat vegetable oil.
Simmer crabs until bright red. Then, set aside.
In a large wok or pan, heat vegetable oil.
Sautee garlic, onions and shrimp paste over medium heat.
Add in coconut milk. Cover and simmer for 5 mins.
Pour in the crabs and mix.
Add in coconut milk. Cover and simmer for 5 mins.
Pour in the crabs and mix.
Cover and let it boil for 20 minutes.
Mix and turn crabs every 5 minutes.
Add salt or fish sauce and pepper to taste
Turn heat to low.
Add Bok Choy and serrano pepper.
Mix and turn crabs every 5 minutes.
Add salt or fish sauce and pepper to taste
Turn heat to low.
Add Bok Choy and serrano pepper.
Simmer for 5 minutes.
Serve with steamed rice!
Serve with steamed rice!
