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Method :
Boil the crab in salted water and when cooked crack the claws and remove
all the meat.
Slice the onion, crush 4 cloves of garlic, shred the ginger and blachan
and place all in an earthenware pot together with the crab meat. Pour in
the coconut milk and bring to the boil.
Retain over a high heat, stirring frequently, until the mixture starts
to become oily, then shred the gabi leaves by hand and add to the pot.
Lower the heat and simmer for 8 minutes, then add the calamansi juice,
season to taste with salt and freshly ground black pepper and simmer for
a further minute.
Then transfer to a serving dish. Finely chop the remaining garlic and
fry in the oil until crispy, then sprinkle on top of the crab.
Serves 2
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