1 kilo alimango
2 cups thin coconut milk ( Ikalawang piga)
1 cup pure coconut milk ( kakang gata)
thumb size ginger
5 pieces or more cayenne pepper or siling haba
1/4 teaspoon ground pepper
1. In a pot put the crabs,thin coconut milk, cayenne pepper, ginger, onion, salt and ground pepper, cover and cook over medium heat allowing to simmer for few minutes until the crabs turned reddish.
2.Let simmer for few minutes until fully cooked, then put the spring onion and pure coconut milk and simmer for half a minute then turn off the heat.
3. Serve it hot with rice.