Crab menu in Dagupan City

In the late 1990s, we at work, frequented Dagupan City and on some occasions stayed overnight.  When there, it's often that seafood comes to my mind because of the variety they have there and special ways on how they prepare them.  My favorites there since the 1970s, were Sinigang na Malaga, Sugpo (Prawns) and Talaba (Oysters).  Their style of cooking has advanced as much as technology.  When we dined at Bonuan, Tondaligan at the outskirts of  Dagupan where restaurants and diners abound, that was my first time to encounter a crab menu.

Spicy Crab

Being fond of spicy food, I went for the Spicy Crab.  Served in a shallow bowl because it was cooked with Gata (coconut milk) and literally sitting on an inch-high of spicy sauce!  It was a large crab and I thought I would not be able to finish it all.  I started man-handling it.  The shell had a very generous crab fat which I immediately mixed with the steaming rice on my plate.  Then, added spoonfuls of the sauce.  It was a really delicious meal that the Spicy Crab is now on the top of my favorites when in Dagupan.