RELLENONG ALIMASAG (Filipino Stuffed Crab)

rellenong alimasag© BUSOG! SARAP! 2009
Rellenong Alimasag (Stuffed Crabs) are so easy to eat but hard to prepare.  You have to extract all the meat from the crabs and everyone knows it is messy and time consuming.  But if you’re up to the challenge, why not try this recipe.

RELLENONG ALIMASAG (Filipino Stuffed Crabs)
6     sand crabs, cooked
3     eggs, beaten
1     tbspn garlic, finely minced
1     medium red onion, finely diced
2     medium tomatoes, diced
2     tbspn cooking oil
¼    tspn table salt
pinch of pepper

½    cup cooking oil, for frying
*used U.S Measuring Cups & Spoons


1.  Extract all the meat out of the crabs, set aside.  Save the top shells, keep them in the fridge while cooking the rest of the stuffing.

2.  Heat oil in a pan and sauté garlic, red onion and tomatoes.  Cook till tomatoes are mushy, stir in salt and pepper.  Add crab meat and cook for 1-2 minutes, keep stirring the mixture while you’re cooking .  Remove the mixture from heat and let it cool.

3.  In a large bowl, place the mixture and beaten eggs.  Mix it till well combined.  Place spoonfuls of mixture inside the cavity of the crab top shells, making sure it is compacted.  If you have some leftover liquid from the mixture, place them on top of the stuffed crab’s cavity.  Place the stuffed crabs cavity side up on a large plate.

4.  Heat oil in a non-stick pan on high.  Once oil is hot, set the heat on medium-high.  Fry the crabs cavity up first, ladle some of the hot oil on top to set the stuffing, cook for around 2 minutes.  Flip them and cook the other side for about a minute.  Drain them in absorbent kitchen paper towels.  Serve immediately.

BEST WITH:  Steamed rice, tomato sauce (ketchup), mayonnaise and drizzle of fresh lemon juice.

NOTE:  If you have leftover stuffing, add extra beaten egg and make it as an crab omelette (tortang alimasag).  You can add a handful of  frozen diced vege mix (corn/capsicum/peas)*thaw it first, before adding.

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