How to make Crab fat paste?

Note: This is not for everyone, however. Especially if you have health concerns like high blood cholesterol and pressure. Even if you don’t, just eat in moderation and do not do it every day as well.


✓1/2 cup achuete oil (anato oil)
✓1/2 cup butter
✓15 cloves garlic, finely chopped
✓1 kilo fresh crab fat (aligue)
✓Salt and black pepper, to taste
✓Cayenne pepper (for kick, optional)


  1. the anato oil and butter over low heat. Stir in the garlic and cook for about a minute.

  2. Add the crab fat and stir occasionally. You may add more oil and butter if the mixture is too dry. By the way, the anato oil is what gives the paste the yummy orange color, not the orange aligue.

  3. Season with a little salt and pepper. You may add cayenne if you want your paste to be spicy.

  4. When everything is cooked through, remove from heat. Cool completely before storing them in bottles. Refrigerate to make it last longer. I am not sure how long though. So far, ours has stayed in the ref for about two weeks now.