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Crabs in Gata Recipe
Crabs in Gata Recipe
by Lee Kum Kee

The coconut milk adds a new layer of flavor to your ordinary seafood fare. A special recipe for a special day!

kusina ingredients 

  • Crabs(Alimango); cleaned with shell intact
  • 2 cups Coconut Cream
  • 2 cups Broccoli Florets
  • ½ cup green Bell Pepper; strips
  • ½ cup Carrot; julienned
  • ¼ cup Celery; chopped
  • 1 tbsp Canola Oil
  • 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 3 tbsp Vinegar
  • 1 tbsp Ginger; peeled and julienned
  • 1 tsp Curry Powder/Paste
  • 2 Garlic Cloves; chopped
  • 1 Medium Onion; chopped
  • 1 stalk Lemongrass; pounded
  • Salt and Pepper to taste

kusina instructions
1. In a large casserole over high heat, sauté the ginger, onion, garlic and lemongrass in oil.

2. Add the crabs, season with salt, pepper and vinegar. Cover and cook for 5 minutes or until it changers color.

3. Remove the crabs and cut in halves. Put it back in the casserole, then pour the coconut cream, stirring constantly. Add the Panda Brand Oyster Sauce and curry powder. Do not cover.

4. Shake the casserole occasionally to distribute the seasoning evenly and so the cream does not curdle. Cook for 15-20 minutes.

5. Add the bell pepper, carrots, celery and broccoli. Cook for 5 minutes or until crisp.

6. Season with salt and pepper. Serve with steamed rice and enjoy!



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