We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Curacha?

By Eugene P.
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Curacha is a type of crab found exclusively off the coast of Zamboanga, in the southern Philippines. They are bright red in color and contain a large amount of meat. The most popular way of preparing curacha is to simply steam or boil it, enjoying the meat with very few spices to detract from the flavor, although small amounts of garlic or onions are usually added during cooking. The crabs are generally less expensive than other crabs native to the region, and are served in many restaurants throughout the country, although they are only available year-round in Zamboanga. The meat of the crab is very resilient and has a flavor slightly stronger than that of more traditional crab meats.

The curacha is a relatively big creature with a large, wide body that tapers in the back to a series of segments that has the same appearance as a shortened lobster tail. The claws are large but very flat and contain little meat. The crab is bright red in color with a white underbelly and pink tones around the sides; it does not change color while it is cooking. There are species similar to the curacha known as the red crab and frog crab that can be found all along the Western Pacific Rim, although they are only relatives and have some differences. The name curacha is a local word that means "cockroach," most likely because the legs of the crab have a similar appearance to the legs of a cockroach, with small hair-like structures jutting from them.

A classic preparation for the curacha is to boil it in a sauce that has had some light flavors added to it. This can include garlic, ginger, salt and pepper. It is suggested that, for this recipe, the crab be left intact rather than opened or split apart.

Another recipe involves steaming the crab, sometimes along with onions or scallions and garlic. In this method, the crab can be left whole or cut into quarters, because they are very large crabs with a lot of bulk in the body, which contains most of the meat. The legs and claws, which do not contain much meat, can be removed and cooked separately.

It also is possible to cook curacha by halving or quartering the crab and then frying it with chilies, oil, garlic and ginger. The finished crab can then be served with a reduced, spiced coconut milk sauce poured over top with rice on the side. The meat has a strong enough flavor that it can tolerate a good level of heat and a thick, rich sauce with a lot of fat in it.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By anon992685 — On Sep 23, 2015

It's not exclusive to zamboanga coastal waters; we have that in zambales.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.