• 4 blue crabs
  • 1/2 carrots, cut into small cube
  • 1/2 cup potato, cut into small cubes
  • 2 eggs beaten
  • 1 large tomato
  • 1 small onion
  • 3 cloves garlic
  • 1 stalk of green onion
  • 1/2 red bell pepper
  • Salt and pepper to taste
  • Cooking oil

A Filipino dish inherited from the Spanish (relleno), crab shell are stuffed with vegetable and crab meat.

Cooking Directions:

  1. In a deep pan cook the crab in water.
  2. Separate the meat and clean the shell.
  3. In a pan, add a small amount of cooking oil then saute’ the garlic and onion.
  4. Add tomato, carrots and  stir fry for minute.
  5. Remove from the pan and let it cool.
  6. In a mixing bowl, mix the potato, red pepper, crab mixture, salt, pepper and eggs.
  7. Add the spring onion and stuff the crab shell with crab mixture and set aside.
  8. In a deep frying pan add oil, bring heat to medium high ,  then deep fry stuffed crabs.

Watch the Relyenong Alimasag cooking video

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