Rellenong Alimasag, Stuffed Crabs
Crabs usually come out during the on the evening or night. For those who are working in the Gulf and regularly go “crabbing”, Rellenong Alimasag, Stuffed Crabs is an alternative way to cook your extra catch.
1 kilo small to medium size medium size steamed alimasag, crabs
1-2 stalks wansoy, finely copped
1/4 head garlic, finely chopped
1 small size tomato, finely chopped
1 medium size onion, finely chopped
1 tbp. soy sauce
salt and pepper
1 pc. egg, beaten in a bowl
Collect aligi and meat of each crab including meat from its claws and legs. Keep aside top shells. In a pan, sauté garlic, onion and tomato. Add in flaked crab meat, wansoy and soy sauce. Season with salt and pepper and sauté for 2 to 3 minutes. Transfer filling in a bowl and let cool. Using a spoon, stuff each crab shell with the filling, lightly press in stuffing. Before frying deep each stuffed crab in a bowl of beaten egg, deep only the filling side. Fry the stuffed crabs in batches, shell side first for 2 to 3 minutes flip stuffed crabs and fry the staffing side for another 1 to 2 minutes. Serve with sweet chilli sauce or ketchup.