Easier-to-Eat Crab Recipe: Rellenong Alimasag
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
- 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
- Heat pan and add in 2 tablespoons of cooking oil.
2. Sauté onion and tomatoes.
3. Add potatoes and carrots, cook for 3 to 5 minutes.
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.
5. Add parsley, garlic powder, salt, and ground black pepper, and mix ingredients well. Turn off the heat and place in a large bowl.
7. Once the mix cools down, add in the breadcrumbs and eggs. Mix well.
8. Stuff each crab shell with the stuffing mix.
9. Heat a pan and pour in 1 cup of oil.
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.
11. Carefully flip the crab shell and fry stuffing side in medium heat for about 3 to 5 minutes.
12. Turn off the heat and arrange on a serving plate.
13. Serve, share, and enjoy!