Adobong Alimango

  • 4 medium alimango (mud crabs)
  • 60ml (1/4 cup) oil
  • 1 whole head garlic, cloves peeled and crushed
  • 375ml (1 1/2 cups) water
  • 80ml (1/3 cup) calamansi juice
  • Salt and pepper
  1. Cut the crabs into half. Remove the yellow crab fat and set this aside.
  2. Heat the oil in a wok and saute garlic, about 1 minute.
  3. Add the crabs and stir until almost reddish in color.
  4. Blend the reserved crab tissue with water and calamansi juice until smooth.
  5. Pour into the wok and season with salt and pepper.
  6. Simmer over medium heat until crabs are fully cooked, about 10 minutes.