It was a very early Dec 31 while me and my dad were on our way to Farmer’s Market all the way from Batangas.
Still sleepy, I already have a very fat crab in mind as part of the New Year’s festivities. Media Noche as we call it. And because we will not be going back right after buying seafoods, we made sure to stack an ice-full of chest in the trunk. This is good also for crabs. If these crustaceans gets ‘stressed’ before cooking, all the aligue will definetly be gone before you know it.
So what’s the secret recipe for this? Just a bit of salt in water. Make sure to put in just enough water to steam the crabs in a pot, say, 1.5 cups in a big pot with a kilo of crabs. The crabs should not be swimming in so much water so as not to overboil the aligue and crab meat, when it’s overboiled, they are watery and a bit bitter.
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