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An intelligent way of introducing crabs and vegetables to your little ones

Total Time: 1 hour 15 minutes | Serves: 3 | Level of Difficulty: HARD 

Do you want to serve crabs to your family or guests but are hesitant because they are messy to eat? This recipe solves your problem!

If you make this recipe, snap a pic and hashtag it #homebasedchef – We love to see your creations on Instagram, Facebook, and Twitter! 


  • 3 pieces Blue Crabs (Alimasag)
  • 6 cloves Garlic (Bawang) | 20g
  • 1 piece Onion (Sibuyas) | 50g
  • 1 piece Bell Pepper (Siling Bilog) | 20g
  • 1 piece Potato (Patatas) | 100g
  • 1/2 piece Carrot | 50g
  • 1 teaspoon Cilantro (Wansuy) | 10g
  • 1 teaspoon Iodized Salt
  • 1 teaspoon Ground Pepper
  • pinch of Hondashi Powder (optional)
  • pinch of Crushed Pepper
  • 2 eggs
  • Oil


1. Prepare the crabs.

Wash the crabs well under running water. Steam the crabs until cooked. Once cooked, set it aside and let it cool. When it's cool enough to handle, remove the head, wash with water, and set aside. Scoop out all crab meat from the body, arms, and legs. Set aside.

2. Prepare the vegetables.

Wash all vegetables. Peel and chop the garlic and onion. Cut the bell pepper, remove the seeds, and chop into small pieces. Peel and chop the carrot and potato into tiny pieces, and soak them in water to prevent discoloration. Beat the eggs.

3. Cook the vegetable stuffing.

In a large skillet, sauté the garlic in oil until light brown in color. Add the onion and cook until translucent. Add in the carrot and potato and stir. Cover it and cook for a few minutes. Add in the crab meat and stir. Season with crushed pepper, ground pepper, and salt. Add the cilantro and bell pepper, then stir. Set aside and let cool.

4. Stuff the crabs.

When the crab meat mixture has cooled down, add the beaten eggs and mix very well. Stuff the mixture into the crab heads and set aside.

5. Fry the crabs.

Put a generous amount of oil in a pan and set the stove on medium to high heat. Fry the stuffed crabs in oil with the crab head down first for two to three minutes. Turn and cook the meat side for another two to three minutes or until golden brown. Drain in a paper towel to remove excess oil and it's done! If you have a leftover mixture, you can form them into patties and pan-fry until golden brown.

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