Curacha also known as spanner crab or red frog crab is a local Chavacano name given to a sea crab species uniquely found in the deep-waters of Jolo and nowhere else in the world. It is known as “Kagang Pamah” in Tausug. It is a hybrid crustacean, with crossbreed characteristics of a large sea crab and a big spiny lobster. It is a large crab with a red color, which stays the same in color even when cooked. The crab is usually steamed or boiled so its flavor is preserved. Unlike most crabs whose majority of meat can be found in their claws, the mother-load of the curacha’s meat is found in its body.
1 kilo curacha or crab
1/2 kilo grated coconut
1/2 kilo Alavar sauce
1 bulb of garlic
1/2 thumb of ginger
4 pinches of salt
4 pinches ajinomoto
1 1/2 cup of water
1. Wash curacha or crab. Place in cooking pot. Set aside.
2. Place grated coconut in a mixing bowl. Pour water and mix. With your hands, squeeze all milk from the coconut. Set aside.
3. Mince garlic and ginger into tiny pieces. Set aside.
4. Sprinkle the salt, MSG, garlic and ginger all over the curacha or crab. Pour coconut milk all over the curacha or crab.
5. Turn stove on high heat until the coconut milk comes to a boil.
6. Drop the alavar sauce into the pot and lower the knob to medium heat.
7. When the coconut oil starts to surface, turn off the stove.
8. Serve and enjoy your ginataang curacha!