Sunday, March 6, 2011

Crabs In Soy Sauce

If I’m a pasta person, Jan is definitely a crab person. The problem with crabs is that recipe variations are limited. It’s a good thing we can’t always afford crabs so knowing how to cook it only one or two ways works. You’ll just keep on looking for the same taste after not having tasted it for so long.

Jan’s pop says he looks out for the crabs called lambay. These typically have shells that are slightly bluish with hints of yellow and orange. These, they say, are larger and tastier than the more common solid grey crabs.

In the Philippines crabs are commonly cooked adobo style (with soy and vinegar) or with coconut milk. I wouldn’t call this dish adobo mainly because there is no vinegar in it. It’s a lot simpler than cooking with coco milk and when you’re all hungry and ready to pounce on a good dish, waiting long is not an option


2 medium sized crabs
1/4 cup soy sauce
1 ½ glasses water
Bell pepper
Green onions
Cooking oil


1. Heat oil in a deep pan. Saute garlic, onions, tomatoes and bell pepper.

2. Add ¼ cup soy sauce and bring to a boil. Add water, mix and wait for it to boil again.

3. Add crabs and cook with the cover on for 5 mins. Turn the crab over and cook for another 5 mins. Turn one last time and cook for 7 minutes. Add peppermill and top with green onions. Serves 2.

Wife’s Verdict:

Crab is crab and when it’s fat it’s just fantastic. What I really love about the dish though is the soy sauce topping. The photo doesn’t show it because Jan didn’t like it to seem muddy but after I took the photo, he topped the dish with the soy sauce mix. After all that cooking, the soy sauce and onions came together in a flavorful mass. Mix the crab meat with the sauce and rice and you’ll get a tasty treat in every bite.

Jan’s Quip: “Life begins at 40? With our eating habits, death begins at 30.”

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