Drunken Crabs (Nilasing na Alimango)

Hey, it's our second year anniversary! I never thought we will reach a second year. Since I transferred to Loyola House of Studies for my Theological Studies, I really didn't have many opportunities to cook. My fellow jesuit gourmets are also busy with their respective apostolic involvements. Luckily, some community members would receive gifts that have to be cooked before they can be really enjoyed. Fr. Archie Intengan for example received live mud crabs from a friend one saturday morning and asked me what to do with them. The cooking "starved" jesuit gourmet exactly knew what to do with those crabs. Here's a quick recipe I used in "taking care" of the crabs:

5-6 medium sized mud crabs (steamed and halved)
2 tbsp. melted butter
1 tbsp. extra virgin olive oil
(or ordinary olive oil)
6 cloves garlic , minced
1 tsp. minced ginger
dried chili flakes
1/4 cup rhum
4 tbsp honey
2-3 tbsp soy sauce
pepper

Heat the oil and butter in a wok over medium heat. Add garlic, ginger and chili flakes(according to desired amount. Saute until golden brown. Add the crabs. Pour in rhum. soy sauce and honey. Simmer in low heat until the sauce is reduced to almost dry.