Tuesday, March 10, 2009


(A local Chavacano name given to this sea crab species that is uniquely found in the waters around Zamboanga, and no where else in the world. It is popularly described as a highbred crustacean, with crossbreed characteristics of a large sea crab and the big spiny lobster. Thus, it is unusually large [reddish-pink in color] for a hybrid crab and quite meaty, and oh so delicious! A special Zamboanga City treat.)

Cooking Instructions:
Steam or boil in plain water, until cooked to desired level. Curacha is best experienced in its natural exotic flavor, cooked minimally so as to preserve its original taste.

If you care to add a touch of local flavor to it, mix in some lemongrass and about 3-5 cups of coconut milk to sauce, and boil until done. Sauce topping could be enhanced with ginger, grated coconut meat, sea salt, pepper, red chilis, and choice vegetables.

1 comment:

pixen said...

that's an interesting species... but over eating may deplete the population of this sea crab, no? Is there any farm bred species? I haven't tasted it before and I can say that the farm bred would taste ..yucky! :-D

Will try to look out for this treat when I travel to your region. Thank you for sharing wonderful picts and recipes.

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