How to Cook Halabos na Curacha
Halabos na curacha is a simple yet flavorful Zamboanga delicacy where fresh curacha is steamed in soda, salt, and butter, enhancing its natural sweetness and tenderness.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: halabos na curacha, redfrog crab, spanner crab, streamed crab recipe
Servings: 4 servings
Calories: 254kcal
Author: Manny
- 1 kilo curacha redfrog crab or spanner crab
- 2 Tbsp. butter
- 1 Tbsp. sea salt or rock salt
- 1 cup sprite or 7-Up
How to Cook Halabos na Curacha:
Wash the curacha in running water and use toothbrush to clean the shells if necessary. Drain.
Put the curacha in a cooking pot or medium size wok. Sprinkle with salt, pour the sprite or 7-up and butter.
Bring to a boil than simmer until the curacha is cooked and almost all the liquid has evaporated.
Transfer to a serving dish and serve.
Cooking Tips:
Clean the Curacha Thoroughly for Best Flavor
Before cooking, make sure to rinse the curacha under running water to remove any sand or debris. Using a toothbrush to scrub the shells ensures a cleaner, fresher taste without any unwanted grittiness. Proper cleaning enhances the natural sweetness of the crab and prevents any off-putting flavors.
Use Soda to Enhance the Natural Sweetness
Adding Sprite or 7-Up instead of plain water infuses a slight sweetness that complements the briny taste of curacha. The carbonation also helps tenderize the shell, making it easier to extract the meat. This simple trick brings out the best flavors without needing extra seasonings.
Avoid Overcooking to Keep the Meat Tender
Simmer the curacha just until it turns a deep, vibrant red and the liquid reduces slightly. Overcooking can make the meat tough and dry, losing its juicy and delicate texture. Keeping an eye on the cooking time ensures perfectly tender and flavorful crab every time. 