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Stir-fry Crab

Stir-fry crab is made by sautéing and stir frying crab in sauce made with garlic, chili paste, chili flakes, celery, spring onion, butter, oyster sauce and oil. This stir-fry Alimasag or stir-fry crab recipe is a easy to do seafood dish that just needs a minimal amount of ingredients, a few minutes in the kitchen, and your presented with a wonderfully tasty crab dish that looks so fancy you wouldn’t believe that it took you less than 7 minutes! Make sure you’ve cooked a lot of rice to pair up with this flavour packed savoury and spicy crab dish we’re sure you’ll need it!

What exactly are crabs? And why do we love cooking them?

Crabs are crustaceans, living in freshwater and oceans or on land, covered by a thick exoskeleton with a pair of pincers. There are 850 kinds of freshwater crabs which vary in size that come from the small pea crab to the big Japanese spider crab that can span up to 13 feet. Crabs are seen as a delicacy consumed worldwide amounting to around 1.5 million tons annually. Cooked and prepared in a different manner depending on where you live and your household. Some eat every part like the soft-shelled crab, others harvested just for the claws. The crab meat is used from soups like the French Bisque which is abroth made of crustaceans, Bún riêu which is a tomato based broth toped with crab paste, corn crab soup which is a common creamy crab soup popular with a side of toasted sandwich, in Asian cuisine crab cakes are a pancake like seafood packed dish, which are compressed crab meat that’s been glued together by flour or cornstarch, fried to a beautiful looking golden nugget, ginataang alimango is a common Filipino dished made by stewing crab in coconut milk adding spices and lemon grass to give it that nice earthy but still balanced flavor, and many more fried crab, crab rice, and other dishes made with this versatile crustacean.

How to make this Stir-fry Crab dish?

To make this spicy delicious finger licking stir-fry crab dish, all you need to do is prepare the crab, making sure to clean it in cunning water, cut these in half and set aside. We want to slice these in half to help add the flavor in. for the sauce, melt some butter for that richness and smooth feel, oil to fry everything together, sauté some chopped garlic, add as much garlic as you like as these will make the dish more aromatic and impactful, add some chili paste for that spicy take and chili flakes to add texture, aroma and additional spiciness. Stir all of these for a while just to meld all the flavors together. Add some celery and spring onions, spring onions acts as the ‘onion’ of the dish, which helps add a peppery and lightly sweet taste. Celery gives a nice crunch and is just a good addition to make the dish healthier because it’s a good anti-inflammatory vegetable for your digestive system.  Stir these around and add the halved crabs, mix well making sure the crab has been coated well with the sauce, it would also be great to add it in the crab to really bring out the flavor and make sure it has seeped through the crab meat. Cover for a few minutes or till the crabs have changed in color, with the meat being opaque rather than transparent. Have a taste and add some salt and pepper to taste. Mix in a slurry made of flour and water, if you want it a bit crispy you can also use cornstarch as an alternative to all purpose flour. After the sauce has thickened, take the crab out to serve over a nice place, covering the remaining sauce and garnishing with some spring onions for color.

Get ready to fill yourself up with a perfectly delectable crab and scoopfuls of rice.

Stir-fry Crab

Course: Uncategorized



Deliciously savory and saucy stir-fry crabs


  • 6 crabs

  • 7 cloves garlic (minced)

  • 1 teaspoon chili paste

  • chili flakes to taste

  • a bunch of celery (chopped)

  • a bunch spring onions

  • 4 tablespoons butter

  • 2 tablespoons oil

  • 40g oyster sauce

  • salt and pepper to taste

  • 1 – 2 tablespoons slurry (1 tablespoon flour and 2 tablespoons water)


  • Clean the crabs in running water, cut these in half and set aside.
  • In a pan at medium heat, melt the butter; add some oil, and sauté the garlic till fragrant. Add some chili paste and chili flakes.
  • Add in the celery and spring onion, stir these for a bit and add the halved crabs. Stir it around and pour in the oyster sauce and water. Cover this for 3 to 5 minutes.
  • When the crabs have changed in color, season these with salt and pepper, mix and add the slurry.
  • When the sauce has thickened, transfer these into a serving plate, pour the sauce over and garnish with some spring onions.

Stir-fry alimasag is a popular dish around the Philippines. Albeit with different ingredients depending on where you’re from. This crab dish is popularly eaten at fiestas, parties and other celebrations, and especially at holidays where you’re sure to bring out all the good foodies. Crabs are usually cheaper near provinces where there are bodies of water, and tend to be a bit expensive within the city. This makes it even all the more special once it cooked at home and comes out great and filling. We recommend trying this crab dish out and surprise your family or friends for a quick dinner get together.

Stir-fry Alimasag recipe (tagalog)


  • 6 alimango
  • 7 butil ng bawang (tinadtad)
  • 1 kutsaritang chili paste
  • chili flakes panlasa
  • bungkol ng kitsay (tinadtad)
  • bungkol ng dahon ng sibuyas
  • 4 kutsarang mantikilya
  • 2 kutsarang mantika
  • 40g oyster sauce
  • asin at paminta panlasa
  • slurry (1 kutsarang harina at 2 kutsarang tubig)

Paano lutuin

  1. Linisin ang mga alimango, hatiin ang mga ito sa kalahati. Itabi.
  2. Sa kawali na may katamtamang init, tunawin ang mantikilya, haluan ng mantika, lutuin ang mga bawang hanggang bumango. Haluan ng chili paste at chili flakes.
  3. Isama ang kitsay at dahon ng sibuyas, haluin ito ng konti at isama ang mga alimango. Haluin muli at buhusan ng oyster sauce at tubig. Takpan ito ng 3 0 5 minuto.
  4. Pagnagiba na ang kulay ng mga alimango, haluan ang mga ito ng asin at paminta, at slurry.
  5. Pagkumapal na ang sauce, ihanda ito sa plato, buhusan ng sauce at dekorasyonan ng dahon ng sibuyas. 
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