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
- Wash the crabs.
- 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.
- 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 into very small pieces.
- Peel and chop the potato into very small pieces (same size as the carrot pieces). Soak in water to avoid discoloration.
- Beat the eggs.
- In a large skillet, sauté the garlic in olive oil until light brown in color.
- Add the onion and cook until translucent.
- Add in the carrots and potatoes, mix well. 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 and stir.
- Set aside and let cool.
- 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.
- Put a generous amount of oil in a pan and set the stove in medium to high heat.
- Fry the stuffed crabs in oil with the crab head down first for 2 to 3 minutes.
- Turn and cook meat side for another 2 to 3 minutes or until brown in color.
- 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 :-)
Watch the video here:
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