Rellenong Alimango

Prep. Time  30 minutes
Cook Time  30 minutes
Total Time   1 hour
Yield              5 servings


• Meat and top shell of 5 pieces steamed crabs

• 1 medium potato diced

• 1 medium carrot diced

• 1/2 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 sauteeing

• 2 pieces raw eggs

• 1 cup cooking oil for frying


  1. Heat pan and pour-in 2 tablespoons of coooking oil.
  2. Saute onion and tomatoes. Add potato and carrot. Cook for 3 to 5 minutes.
  3. Put-in the long green chili and crabmeat (you may include the juice of the crab for additional flavor). Cook for 2 minutes.
  4. Add parsely, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
  5. Once the temparature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well. Stuff each crab shell with the mixture.
  6. Heat a pan and pour-in 1 cup of oil. When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
  7. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes. Turn off the heat and transfer to a serving plate.

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