Crabs in coconut milk...my mom's favorite. Only lemongrass and ginger were added to the thinned coconut milk (usually the second coconut milk extraction) then it was left alone till it starts to boil. Salt can also be added, or fish sauce. Once boiling, the crabs were immersed in the liquid and when the shells turned red the thick coconut milk (first liquid extraction) was added. It's usually only a matter of minutes by then before it's ready to be served and eaten...
Oh, we usually use crabs from the sea (i think it's related to the Blue Crabs [Callinectes sapidus]) since my mom doesn't like the bigger and thicker shelled crabs from the rivers...blame it all on having grown up on an island facing the Pacific Ocean! lol. :D
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