Rellenong Alimasag

Filipinos are always thrilled to find crab on the dinner table. Rellenong alimasag take the excitement up a notch because it has all that delicious crabmeat sans the effort of cracking open a shell!

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 30
    minutes preparation time

INGREDIENTS

  • 12 pieces Alimasag, cooked, shells reserved (1 kilo)

  • 1 Tbsp Golden Fiesta Palm Oil

  • 2 Tbsp Chopped white onions

  • 1 tsp Chopped garlic

  • 1/4 cup Diced potatoes

  • 1/4 cup Diced carrots

  • 3 Tbsp Chopped tomatoes

  • 2 cups Crab meat (1 cup frozen; 1 cup reserved meat)

  • 1 Tbsp Green onions

  • 2 tsp Datu Puti Patis

  • 1/4 tsp UFC Ground black pepper

  • 2 Eggs, whites separated

  • 2 cups Panko Japanese bread crumbs

  • Golden Fiesta Palm Oil, for frying

DIPPING SAUCE

Preparation

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    1Remove crab meat from shells and set aside.

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    2In a pan, saute onions, garlic, potatoes, carrots and tomatoes on Golden Fiesta Palm Oil. Add crab meat, then cook for a few seconds. Add green onions and season with Datu Puti Patis and ground black pepper.

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    3In a bowl, whip egg whites until stiff peaks from, then add beaten yolk. Fold in a crab mixture and bread crumbs. Place the mixture in shells.

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    4Fry until golden brown, about 5 minutes.

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    5Serve wit UFC Banana Catsup on the side.

  • No Image Available

    1Remove crab meat from shells and set aside.

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    2In a pan, saute onions, garlic, potatoes, carrots and tomatoes on Golden Fiesta Palm Oil. Add crab meat, then cook for a few seconds. Add green onions and season with Datu Puti Patis and ground black pepper.

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    3In a bowl, whip egg whites until stiff peaks from, then add beaten yolk. Fold in a crab mixture and bread crumbs. Place the mixture in shells.

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    4Fry until golden brown, about 5 minutes.

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    5Serve wit UFC Banana Catsup on the side.