INGREDIENTS:
- 12 pcs alimasag/crabs (1kg), cooked
- 1 tbsp palm oil
- 2 tbsp white onions, chopped
- 1 tsp garlic, chopped
- 3 tbsp tomatoes, chopped
- 1/4 cup totatoes, diced
- 1/4 cup carrot, diced
- 2 cups crab meat, flaked (cup crabsticks and 1 cup from boiled crabs)
- 1/4 tbsp green onions, chopped
- 2 tsp fish sauce
- 1/4 tbsp ground pepper
- 2 eggs separated egg white and yolk
- 2 cups Japanese bread crumbs
- 1/2 cup banana catsup
PROCEDURE:
1. Sauté onion, garlic, and tomatoes in palm oil.
2. Add potatoes and carrots. Cook for 3 – 5 minutes until fork tender.
3. Add crab meat, green onions, ground pepper, and fish sauce. Cook for 1 – 2 minutes. Set aside. Allow to cool.
4. Beat egg whites until stiff. Add egg yolks, breadcrumbs, and cooled crab mixture. Mix well.
5. Fill each crab shell with crab filling.
6. Fry in palm oil in medium heat until golden brown.
7. Serve with banana catsup.
