Stuffed Crabs (Relyenong Alimasag)

Ingredients:

• 3 pcs. blue crabs (alimasag)
• 6 cloves garlic (bawang) | 20g
• 1 pc. onion (sibuyas) | 50g
• 1 pc. bell pepper (siling bilog) | 30g
• 1 pc. small potato (patatas) | 100g
• 1/2 pc. carrot | 50g
• 1 tsp. cilantro (wansuy) | 10g
• 1 tsp. iodized salt
• 1 tsp. ground pepper
• pinch of hondashi powder (optional)
• pinch of crushed pepper
• 2 eggs
• oil

Preparation:

1. Wash the crabs.
2. Steam the crabs until cooked.
3. Once cooked, set it aside and let it cool.
4. 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.
5. Wash all vegetables.
6. Peel and chop the garlic and onion.
7. Cut the bell pepper, remove the seeds and chop into small pieces.
8. Peel and chop the carrot into very small pieces.
9. Peel and chop the potato into very small pieces (same size as the carrot pieces). Soak in water to avoid discoloration.
10. Beat the eggs.

Cooking Instructions:

1. In a large skillet, sauté the garlic in olive oil until light brown in color.
2. Add the onion and cook until translucent.
3. Add in the carrots and potatoes, mix well. Cover it and cook for a few minutes.
4. Add in the crab meat and stir.
5. Season with crushed pepper, ground pepper, and salt.
6. Add the cilantro and bell pepper and stir.
7. Set aside and let cool.
8. When the crab meat mixture has cooled down, add the beaten eggs and mix very well.
9. Stuff the mixture into the crab heads and set aside.
10.  Put a generous amount of oil in a pan and set the stove in medium to high heat.
11. Fry the stuffed crabs in oil with the crab head down first for 2 to 3 minutes.
12. Turn and cook meat side for another 2 to 3 minutes or until brown in color.
13. Drain in paper towel to remove excess oil and it's done!

If you have a little leftover mixture, you can form it into patties and pan fry it :-)

Serves 3 persons.

Watch the video here:

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