Description:
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.)


Ingredients:
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.





Directions:
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.