A red deep-water crab from the Sulu Sea, with paddle-shaped legs and sweet meat; it is barely seen outside Zamboangueño cooking. Its canonical version is Alavar restaurant's: steamed and bathed in the sauce that blends coconut milk with the crab's own coral (tabi).
Ingredients
2 spanner crabs, 400-500 g each
2 cups coconut milk
2-3 tbsp crab coral/liver (tabi)
1 onion and 4 cloves garlic
2 cm ginger, sliced
1-2 chilies (optional)
Calamansi on the side
300–450 kcal per typical serving.
half serving in sauce (1 crab for 2) (estimated from the typical recipe)
