Be careful when you invite claws to dinner!
Could it be a spanner crab or sometimes called a frog crab? They crawl backwards or forwards rather than sideways like their relatives. They thrive in Northern Australia, could yours have taken a flight out of Brisbane or thereabouts? How does it taste? :)
Is it a curacha from Zamboanga?
Er, it's a coconut crab, right? Failing that, I'd have to say it's one of those hairy crabs from Singapore or Hong Kong. Hmm, I'm thinking chili crab Singapore-style!
Curacha is my guess too.
I don't know - but I wouldn't be alone with it....
I've never seen a crab like that before! Whatever it is, I can't wait for the recipe.
Gosh, I haven't seen a curacha since I spent a few summers in Zamboanga City with my mom!Yumminess... hehehe
Yes, I think that's the sweet delicious *drool* curacha from Zamboanga!:D
Oh, I couldn't even venture a guess without coming off as totally out of the seafood loop...but I'm so curious now to find out the answer. He's a pretty color, I can certainly say that for him. :-)
I don't know what kind of crab it is, but I'll bring the butter!
Curacha from Zamboanga's my guess too. But whatever it is, like Frank, I'll be there with the butter! :-P
it looks like a crab and lobster got together for this one.
I know what this is in my native language, but not sure what is it called in English. You eat the roe, there is no meat.
Looks like curacha to me :-) Well, whatever your crustacean is, enjoy him/her!
WOW! I'm impressed! You all sure know your crustaceans more than I do :) A lot of you got it right...It's curacha from Zamboanga (a province in the south of the Philippines with tons of seafood)! A gift from my father-in-law who lives there :) I'll be posting my first dish soon!Tanna! Hahaha! That is good advice ;)Hi Marketman! You are also right...Curacha is also know as or related to spanner crab/frog crab. These guys are found in the waters surrounding Zamboanga though :) They taste awesome!Hi Jay! Yup! You got it :)Hi Midge! Sorry, not a coconut crab! But chili crab sounds like a great way to prepare this as well...I still have 3 more to use :)You are right Maricel! :)Hi KatieZ! It's curacha, a local crab-lobster mix found in the south :) I'll be posting more about it soon!Hi Marvin! Will be posting the recipe soon! :) Just the first one as I have three more of these guys (girls?) waiting in the freezer!Hi Eternal Wanderer! Glad to bring back some happy memories :) Yumminess indeed!Hi Oggi! You are right :)Hi Belinda! They are so brightly colored right? :) This one is already cooked, but even when they aren't cooked they are already this red!Haha! Ok Frank! :) Bring the butter on! :)Hi Katrina! Yup, it's curacha alright! Somehow I knew I could count on you for butter :)Hi Linda! Although I don't actually know if there was a love affair across the crab and lobster divide, people do liken curacha to a mix between a crab and a lobster :)Hi Rasa Malaysia! With curacha (this critter here) you eat both meat and roe...but I'd love to know more about the shellfish you speak about! I'm always up for a new crustacean! :)You got it M!Hello CTL! That's right! And we did enjoy it very much :) And we still have more...yay!
I lived in Zamboanga for a year, and for me, the best way to cook Curacha is with the traditional Alavar's sauce. My guess is that it's a combination of aligue, coconut cream, and a bit of peanut butter. Sinful, but oh-so-good. Alavar's has a small branch in Scout Ybardolaza in QC. They fly their seafood from Zamboanga weekly, so it's pretty good, but of course nothing beats the resto in Zamboanga.
crab has been off my diet for years due to allergy imagine a sea food lover like me....anyway croatia was fab joey lots of seafood...we have been along the coastlines of italy adriatic and me and everytinme we reach port the first thing we check is the fish market.
I have no idea what he/she is but the colors are amazing! I can't wait to see what you make. :)Ari (Baking and Books)
Funny how we both find crustatceans cute! I don't know what kind of crab it is but I'm curious to find out!
Hi Tin2! Right you are...that is the first thing I thought of and how I prepared this first curacha, with Alavar sauce! :) YUM!Hi Sha! So sorry to hear about your allergies! :( Your seafood adventures in Croatia sound fabulous though! Something to smile about :)Hi Ari! It's a curacha, a crustacean from the south of the country which is like a mix between a lobster and a crab :) It's delicious!Hi Veron! They are cute aren't they? :) Heehee :) This is a curacha from Zamboanga, recipe coming up soon!
You can also combine the alavar sauce with taba ng talanka sauce (crab fat). Great with crabs or prawns. Yummmmyyyy!!
Hi Arvi! That would be sensational! Although they say Alavar sauce already has crabfat in it...but I live crabfat and I agree, wonderful with both crabs and prawns (or just with rice)! :)
It is curacha. the English name for it is Spanner Crab.
You are right Anthony! You can check out the post after this one to see what we did to it! :)
Those who answered "Curacha" that is the best bet. One hundred percent. We serve it in the dining room at Dakak Beach Resort in Dakak, Dapitan City, Zamboanga del Norte.
Hi Chef Marciano! Yup! It's curacha! :)
it is Curacha from Zamboanga City, it is normally cooked with coconut milk and spices....
Hi! I hope you don't mind, but I linked your lovely Curacha photo on my blog :) Just let me know if it's not okay so I can remove it.
Hi Kate! Glad to see another person interested in curacha :) The link is fine! :)
My Dad's roots are also in Zamboanga. So happy to find out that you wrote about curacha too. Hope we get to have live curacha here in MM, more often. Here is my blog post about curacha if you would like to read it http://eileenscookingadventure.blogspot.com/2011/07/curacha.html
Post a Comment