Pinakbet with Crab Legs

Crab is very delectable. Cooking it in plain water is enough to enjoy this very flavorful food. After eating, the leftover things are shells and small legs. Please do not throw them away. They can still be used to flavor other dishes. Set them aside. Big claws have tasty meat. Its a good idea to store them for later use together with the small legs.

Here is one of the delectable and healthy recipe using crab legs.

pinakbet with crab legs


1 tali pole sitao
1 slice kalabasa ( squash)
2 eggplant
1 tali okra
2 tomatoes
1 onion
3 cloves garlic
1 ginger
vegetable cooking oil
crabs legs
fish paste or bagoong isda


Slice pole sitao, kalabasa (squash), eggplant and okra. Sauté onion, garlic, ginger and tomato. Use vegetable cooking oil. Drop kalabasa, pole sitao, eggplant and okra. Put one cup of water then boil for five minutes then add crab legs. Boil again for minutes then mix fish paste or bagoong isda to taste. Then boil for two minutes. Serve.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

0 Replies to “Pinakbet with Crab Legs”

  1. The original pinakbet in Ilocos region has no kalabasa on it. This are just variation of the pinakbet. Also the original pinakbet use bagoong isda instead of alamang. I like the original pa rin.

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