Easier-to-Eat Crab Recipe: Rellenong Alimasag

Rellenong Alimasag Recipe

Rellenong alimasag, like any other Filipino dish, is best served with hot, steamed, white rice. The sauce is simple, and ketchup adds a certain flair to it. The usual rellenong alimasag recipe uses blue crabs because it is the most common in the Philippines, but you may use different types, depending on your preference.

Those who are not too big a fan of vegetables can omit the fillers and would just need to add a of crab meat; however, here’s a quick traditional rellenong alimasag recipe, why don’t you give it a try and see what you think.

Simple Rellenong Alimasag Recipe

Ingredients

  • Meat and top shell of 8 pieces steamed blue crabs
  • 1 medium potato, diced
  • 1 medium carrot, diced
  • ½ cup bread crumbs
  • 1 medium onion, minced
  • 1 piece long green chili (siling pansigang), chopped
  • 1 medium tomato, diced
  • 3 teaspoons dried parsley
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons cooking oil for sauteing
  • 2 pieces eggs
  • 1 cup cooking oil for frying

Cooking Procedure

  1. Heat pan and add in 2 tablespoons of cooking oil.

Oil in Pan

2. Sauté onion and tomatoes.

Sauté Onion and Tomatoes

3. Add potatoes and carrots, cook for 3 to 5 minutes.

Potatoes and Carrots

4. Add the long green chili and crab meat. Optional: you can include the juice of the crab for additional flavor. Cook for 2 minutes.

Long Green Chili and Crab Meat

5. Add parsley, garlic powder, salt, and ground black pepper, and mix ingredients well. Turn off the heat and place in a large bowl. Herbs and Spices

7. Once the mix cools down, add in the breadcrumbs and eggs. Mix well.

Spices with Breadcrumbs and Eggs

8. Stuff each crab shell with the stuffing mix.

Stuff Crab Shell

9. Heat a pan and pour in 1 cup of oil.

Heat Oil in Pan

10. Once hot, fry the stuffed crab shells, stuffing part up. To cook the stuffing, gently scoop some of the hot oil and pour over, the heat should be enough to cook the top part of the alimasag so that it won’t fall apart.

Frying Stuffed Crab Shells

11. Carefully flip the crab shell and fry stuffing side in medium heat for about 3 to 5 minutes.

Cooking Rellenong Alimasag

12. Turn off the heat and arrange on a serving plate.

Serving Rellenong Alimasag

13. Serve, share, and enjoy!

 

Watch the video below

Login

Welcome! Login in to your account

Remember me Lost your password?

Lost Password