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Get Stuffed: Relyenong Alimasag

7 months ago

rellenong alimasag

It may take a bit of effort and patience to prepare this Filipino dish but the end result is always worth it, especially when you serve it to you loved ones. The appeal of Rellenong Alimasag is how you can indulge with crab meat that’s been flavored and mixed with other ingredients, without the chore of removing the meat from each crevice. Serve it as is or have some sweet and sour sauce or spicy vinegar as a side dip.

 

RELLENONG ALIMASAG

Makes 4 servings

 

8 Medium-size blue crabs (alimasag)

1 Tbsp Cooking oil

1 clove Garlic, finely chopped

1 Small red onion, finely chopped

⅛ cup Finely chopped carrots

⅛ cup Finely chopped potatoes or singkamas

¼ cup Water

1 Large egg, beaten

1-2 Tbsps All-purpose flour

  • Salt and pepper, to season
  • Cooking oil, for deep-frying

 

  1. First, steam the crabs. Extract the crab meat from all the crabs and set aside. The rule of thumb is 2 crabs is to a shell (2:1). Set aside four crab shells and clean them thoroughly.
  2. Heat cooking oil in a non-stick pan over medium heat and sauté garlic and onions.
  3. Add carrots and potatoes or singkamas and stir for a few seconds. Add water and stir until liquid evaporates. When vegetables are cooked, remove from the heat and set aside.
  4. In a mixing bowl, add the reserved crab meat, cooled sautéed vegetables, beaten egg, and flour. Mix until well-combined. Season with salt and pepper.
  5. Stuff the filling into the crab shells then deep-fry for about five minutes or until filling is golden in color. Serve immediately.

Recipe and photo by Marie Villanueva-Pascual

Want more crab recipes? Check these dishes:

Mixed Seafood Boil

Alimango’t Kangkong Sa Gata

Paksiw Na Alimango

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