Ginataang Kalabasa at Sitaw with Crab Recipe
There are many variations of ginataang kalabasa at sitaw, but my favorite includes blue crabs (alimasag), as their flavor blends well with the vegetables and coconut milk.
This post may contain affiliate links. Please read our disclosure policy.
Every time I cook this version of ginataang kalabasa, I make sure to prepare an extra cup of rice because the wonderful flavor of this dish always increases my appetite. If you’re planning to make this ginataang kalabasa at sitaw with crab recipe, consider cooking that extra cup!
How To Cook Ginataang Kalabasa At Sitaw With Crab (Alimasag)
Heating the Pot for sautéing
First, heat a cooking pot and pour in 2 tablespoons of cooking oil. This will prepare the pot for sautéing the aromatics. Next, sauté 2 teaspoons of minced garlic and 1 medium sliced onion until they become fragrant.
Adding Fish Sauce, Coconut Milk, and Black Pepper
Then, add 1 1/2 tablespoons of fish sauce and 3 1/2 cups of coconut milk to the pot. Let the mixture boil to combine the flavors. After that, put in 1 teaspoon of ground black pepper. Cook the mixture on medium heat for 10 minutes until the liquid reduces. This simmering is important for the ginataang kalabasa at sitaw with alimasag to develop its rich taste.
Adding the Crabs
Now, add 4 lbs of fresh blue crabs (alimasag) and stir. Cook for another 3 minutes to let the crabs absorb the flavors.
Incorporating the Squash
Next, add 1 lb of cubed squash (kalabasa) and cook until it becomes slightly soft. This adds a sweet and creamy texture to the dish.
Adding the String Beans
Finally, add 1 bunch of string beans, stir, and cook for 3 to 5 minutes. This step ensures the beans remain crisp and fresh. Turn off the heat and transfer the ginataang kalabasa at sitaw with alimasag to a serving plate. Serve it with hot steamed rice and enjoy!
Ingredients for Ginataang Kalabasa
The name of our dish does not list all the complete ingredients! Yes, we have kalabasa, sitaw, gata, and crabs, but we still need more to make this extra delicious. Scroll down for a complete list.
- 4 lbs fresh blue crabs (alimasag) – Blue crabs are the best crabs for this dish! Select the gender of your alimasag or crabs depending on your preference for the dish. Female crabs typically have more aligue, while male crabs tend to have more meat.
- 1 lb squash (calabaza), sliced into cubes – Brings a mild sweetness and creamy texture when cooked. It also adds color.
- 1 bunch string beans or sitaw (about 3 to 4 cups), cut into 2.5-inch lengths – Add crunch and freshness. They provide a nice contrast to the soft vegetables and crabs.
- 3 1/2 cups coconut milk – Essential for the creamy base of the dish. It adds a rich flavor and helps blend all the ingredients.
- 1 1/2 tablespoons fish sauce – Adds a salty, umami flavor. It enhances the taste of the other ingredients.
- 1 teaspoon ground black pepper – Without it, the flavors would be more one-dimensional because ground pepper adds a subtle heat.
- 1 medium onion, sliced – Gives sweetness and aroma when sautéed.
- 2 teaspoons garlic, minced – Adds a strong flavor and fragrance. It enhances the overall taste of the dish.
- 2 tablespoons cooking oil – Used to sauté the ingredients. It helps to release flavors and prevent sticking.
Variations Of Ginataang Kalabasa At Sitaw
Aside from our recipe, which uses alimasag (crabs), there are also variations of meat you can include in this dish! You can try ginataang kalabasa at sitaw with pork (such as with lechon kawali), with chicken, or with shrimp (hipon). When cooking with seafood, like in this recipe, make sure to get up early and buy the freshest seafood at the market to avoid any pungent smells and unpleasant taste.
Calories In A Cup
One cup of ginataang kalabasa at sitaw has about 200 to 250 calories. This number can change based on the ingredients used. When you add crabs, the calorie count increases. A cup of ginataang kalabasa at sitaw with crabs (alimasag) may have around 300 to 350 calories. The crabs (alimasag) add protein and healthy fats, making the dish more filling. It is a nutritious option that provides energy and can be enjoyed as part of a balanced meal.
Kalabasa Peels: With Or Without
Of course, in this ginataang alimasag recipe, I peeled the kalabasa because it’s tough. But did you know that you can cook kalabasa (squash) with its peels on? The skin is edible and adds texture and nutrients! It contains fiber, which is good for digestion, as well as vitamins A and C, which support your immune system and skin health. However, make sure to wash it thoroughly to remove any dirt or pesticides. But if you prefer a smoother texture, you can peel it before cooking, like what I did. Just a fun little tidbit for you to keep in mind!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Ginataang Kalabasa at Sitaw with Crab
Ingredients
- 4 lbs crab alimasag
- 1 lb calabaza squash sliced into cubes
- 1 bunch string beans cut into 2.5 inch length
- 3 1/2 cups coconut milk
- 1 1/2 tablespoons fish sauce
- 1 teaspoon ground black pepper
- 1 onion chopped
- 2 teaspoons garlic minced
- 2 tablespoons cooking oil
Instructions
- Heat a cooking pot and pour cooking oil.2 tablespoons cooking oil
- Saute garlic and onion.2 teaspoons garlic, 1 onion
- Add fish sauce and coconut milk, and then let boil.1 1/2 tablespoons fish sauce, 3 1/2 cups coconut milk
- Put-in the ground black pepper, and then cook for 10 minutes in medium heat until the liquid reduces.1 teaspoon ground black pepper
- Put-in the crabs and stir. Cook for 3 to 5 minutes.4 lbs crab
- Add the squash (kalabasa). Stir. Cover the pot and then continue cooking for 6 minutes. Note: you can add water if the liquid reduces quickly as expected.1 lb calabaza squash
- Add the string beans, stir, and then cook for 3 to 5 minutes or until the squash becomes soft enough.1 bunch string beans
- Turn the heat off and transfer to a serving plate.
- Serve with hot steamed rice.
- Share and enjoy!
Notes
Blue Crabs Vs. Dungeness Crabs In Ginataang Kalabasa At Sitaw
In ginataang kalabasa at sitaw, blue crabs and Dungeness crabs have different qualities that enhance the dish. Blue crabs are prized for their sweet and tender meat, along with a slightly briny flavor that adds a fresh taste, which goes well with the creamy coconut milk. They are also easier to eat. In contrast, Dungeness crabs are larger and have a rich, buttery flavor, but their meat is firmer. This firmness might not be as enjoyable for those who like a softer texture in creamy dishes, making them a bit harder to eat. Additionally, the strong flavor of Dungeness crabs can overpower the other ingredients if not balanced properly.Nutrition Information
Watch the cooking video:
Julius says
Hi Vanjo, Thanks for the recipes, it helps me a lot
Ronnie says
sarap nito. can i use dungarees crab instead?
susie says
can I substitute green beans for the string beans in guinataang alimasag recipe?
Vanjo Merano says
I do not recommend doing that as it alters the overall texture and flavor of the dish. However, you can do that if you want especially if sitaw (string beans) is hard to find in your area.
Christine says
Hi Vanjo! 🙂
Thank u so much sa recipe…Malaking tulong nito skin kz step by step tlga at my video pa..
GOD BLESS…
Jan says
Hi,
i love the recipes here.
my boyfriend loves every dish that i cook for him. 🙂 thanks to Panlasang pinoy
MommyJ says
Hi Vanjo! :)instead of alimasag anong pweding e-substitute? thank you po….
nina says
maybe baboy?