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Ginataang Alimasag Recipe


  • 3 tbsp oil
  • 4 pcs garlic pounded
  • 1 thumb sized ginger sliced and pounded
  • 4 pcs finger chili sliced
  • 2 stalks lemongrass pounded and tied
  • 2 tbsp bagoong
  • 3 cups coconut milk
  • patis to taste
  • 4-5 pcs alimasag
  • 4 cups spinach
  • bunch of cilantro to top


  • In a large pot, sautĂ© the garlic, lemongrass, and ginger.
  • Add the coconut milk then bring to a boil.
  • Put in the shrimp paste and fish sauce and cook until the coconut milk is thick.
  • Add the finger chili and simmer.
  • Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer until crabs are cooked.
  • Add the spinach last and transfer to a plate.
  • Garnish with cilantro. Serve hot