Karekare Recipe for Seafood

Crabs, Mussels and Shrimps in Thick Peanut Gravy

Tweaking my Karekare recipe to make into seafood instead of the usual beef was not at all difficult.

I chanced upon a Kare-kare seafood dish in one of the Filipino parties I went to. I surely didn't miss the beef there.

If you are familiar with cooking Kare-kare, this dish is such a cinch...

Just like the beef version, the sauce is yellow-orange but with a strong seafood taste, and flavored with ground peanuts and thickened by rice grains that have been toasted and powdered.

The crabs are steamed or boiled separately, sliced in serving pieces and added in the end. The vegetables, especially the eggplant and string beans are cooked in the sauce first before adding the shrimp and mussels.

I suggest not to add squid since it will overpower the taste and you might miss removing the ink sac and have a blackened sauce instead of yellow orange...you wouldn't want that.


  • Crabs
  • Mussels or Tahong
  • Shrimps
  • Peanut Butter
  • Achuete or Annatto Seeds
  • Eggplants
  • Banana Bud or Heart(Puso ng Saging)(optional)
  • String Beans
  • Bok Choy or Chinese Cabbage(Pechay)
  • Shrimp Broth


  • Garlic
  • Onion
  • Salt
  • Sugar
  • Rice Grains
  • Ground Pepper
  • Sauteed Shrimp Paste(Bagoong Alamang)
  • Cooking Oil



  • 5-6 Crabs, pre-cooked and cut into quarters
  • 2 pounds Mussels or Tahong
  • 2 pounds Shrimps, deveined and shelled with tails intact
  • 1/2 pound string beans, sliced in 3" lengths
  • 2 pcs. eggplants, sliced in 3" wedges
  • 1 banana bud or heart(puso ng saging), sliced in strips(optional)
  • 6 stalks Bok Choy(Pechay), leaves and stalk separated, cut in 2" lengths
  • 2 tablespoons achuete (annatto) seeds
  • 1/4 cup cooking oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 1/2 cup peanut butter, dissolved in 1 cup shrimp broth
  • 1/4 cup toasted rice, powdered, dissolved in 1/2 cup shrimp broth
  • 5 cups shrimp broth (total)
  • Sauteed Shrimp Paste(Bagoong Alamang)
  •  Heat up the oil, then put in the achuete seeds for a couple minutes until the oil becomes deep red. Strain out the seeds.

     Saute the garlic and onion using the achuete oil, add the shrimp broth, dissolved-peanut butter, salt, pepper, sugar. Bring to a boil.

     Turn the heat down, and put the vegetables(except the Bok Choy leaves) into the sauce. Cover and cook for approximately 5-7 minutes or until the vegetables are half-done.

    Add the mussels and shrimps and cook for another 10 minutes.

     Add the dissolved rice flour into the sauce to thicken.

    Add the Bok Choy leaves and crabs. Cook for another minute and it's ready to serve.

     Serve with rice along with a side of Sauteed Shrimp Paste(Bagoong Alamang).

    (Learn more about COOKING RICE, THE FILIPINO WAY.)

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