Cangrejo con gata de Alavar’s

Most Zamboangueno’s will recognize this dish. Freshly steamed crab swimming in its own natural juices, soaked and drizzled with Alavar’s sauce (made from aligue or crab fat, garlic and ginger) and served with steaming garlic rice.

It’s uber good! And very very fattening and thus, it’s very very important to find diet pills that work. It’s a mouth watering putaje that is simple enough to prepare. Check these ingredients out:

1-2 kilos of fresh, still alive mud crabs

1 kilo of grated coconut

1/2 kilo of Alavar’s sauce (available at any Alavar’s take-out counter)

A handful of salt

A bulb of ginger

A bulb of garlic

1/2 cup water

Preparation: Extract the milk from the grated coconut by adding 1/2 cup of water to it, mixing it thoroughly, and squeezing the milk out. Place the extracted milk in a separate container and set aside.  Wash the crabs with fresh water to remove river/pond detritus and place them in a big kawa or karahay. Season with salt, crushed garlic and crushed ginger. Add extracted coconut milk and boil the crabs in it until it turns a delicious orange color. Add the Alavar’s sauce. Continue boiling until the sauce is thick and oily. Serve.

So there, an easy to do recipe of a family favorite. Bon appetit!


  1. Gim I enjoyed my cangrejo soooo much!!! Twice was not enough! I still cannot get over that humongous crab from yesterday!! SUUUPER YUMMMY!!!!

    I want to go back!!